restaurant manager

Overview Languages English Education Secondary (high) school graduation certificate Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision 3-4 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Standing for extended periods Benefits Financial benefits Gratuities

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff scheduling, and performance monitoring. They must ensure compliance with health, safety, and liquor regulations while managing customer concerns and events.

Candidates must have a high school graduation certificate and between one to two years of relevant experience. Proficiency in English and the ability to work in a physically demanding, fast-paced environment are required.

• Gratuities

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Inventory Management
• Customer Service
• Performance Reviews
• Staff Training
• Scheduling
• Financial Reporting
• Health and Safety Compliance
• Marketing Implementation
• Event Management
• Cost Control

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

Minimum education

High school

Minimum experience

0+ years

Apply by

Sep 3, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level