Assistant manager, restaurant

Job summary

Manage daily restaurant operations, including staffing, scheduling, training, performance reviews, inventory, and supplier arrangements. Maintain food safety and service standards, manage costs and events, and address customer concerns.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 32 to 48 hours per week Education: Expérience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Tasks Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Provide customer service Manage events Supervision 5-10 people Certificates, licences, memberships, and courses Safe Food Handling certificate Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Team player Ability to multitask Employment terms options Evening Experience 1 year to less than 2 years Employment terms options Morning Night Day Weekend Overtime required Support for persons with disabilities Offers mentorship, coaching and/or networking opportunities for persons with disabilities Provides awareness training to employees to create a welcoming work environment for persons with disabilities Applies accessible and inclusive recruitment policies that accommodate persons with disabilities Support for newcomers and refugees Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.) Supports newcomers and/or refugees with foreign credential recognition Offers mentorship programs that pair newcomers and/or refugees with experienced employees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Does not require Canadian work experience Support for youths Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth Support for Veterans Offers mentorship, coaching and/or networking opportunities for Veterans Provides awareness training to employees to create a welcoming work environment for Veterans Support for Indigenous people Offers mentorship, coaching and/or networking opportunities for Indigenous workers Develops and maintains relationships with indigenous communities, indigenous-owned businesses and organizations Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers Support for mature workers Provides staff with awareness training to create a welcoming work environment for mature workers Offers mentorship, coaching and/or networking opportunities for mature workers Supports for visible minorities Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.) Offers mentorship programs that pair members of visible minorities with experienced employees Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

What you’ll do

Manage daily restaurant operations, including staffing, scheduling, training, performance reviews, inventory, and supplier arrangements. Maintain food safety and service standards, manage costs and events, and address customer concerns.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting one to two years, plus one to less than two years of experience. A Safe Food Handling certificate is required, and the role supervises 5–10 people.

Listed skills

• Food preparation · Preferred
• Inventory management · Preferred
• Food safety · Preferred
• Customer service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Management
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Food Preparation
• Menu Pricing
• Budget Management
• Inventory Management
• Supplier Negotiation
• Food Safety
• Customer Service
• Complaint Resolution
• Event Management
• Costing

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

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