Restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience: 2 years to less than 3 years or equivalent experience Tasks Analyze budget to boost and maintain the restaurant's profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Recruit staff Set staff work schedules Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations Government programs Recognized employer Work Term: Permanent Work Language: English Hours: 35 hours per week

The manager is responsible for analyzing and developing budgets to maintain restaurant profits and controlling costs for food and supplies. They also handle staff recruitment, scheduling, performance reviews, and ensure compliance with liquor legislation.

Candidates must have a non-university certificate or diploma from a program lasting 3 months to 1 year. A minimum of 2 to 3 years of relevant experience is required.

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Cost Control
• Staff Recruitment
• Scheduling
• Financial Reporting
• Performance Reviews
• Liquor Legislation Compliance
• Menu Pricing
• Labor Cost Management

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 10, 2026

Posting language

English

Working hours

35 hours per week

Seniority

Mid-Senior level