Restaurant Manager

Job summary

Manage restaurant operations, including budgeting, scheduling, staff supervision and training, inventory, cash reporting, and compliance with liquor, health, and safety regulations. Negotiate with suppliers and clients, address customer concerns, provide customer service, and manage events.

Job details

Overview Languages English Education College/CEGEP 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 Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor staff performance Plan and organize daily operations Set staff work schedules Train staff Balance cash and complete balance sheets, cash reports and related forms Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision 5-10 people 11-15 people Experience and specialization Computer and technology knowledge MS Office Point of sale system Additional information Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage restaurant operations, including budgeting, scheduling, staff supervision and training, inventory, cash reporting, and compliance with liquor, health, and safety regulations. Negotiate with suppliers and clients, address customer concerns, provide customer service, and manage events.

Requirements

Requires a College/CEGEP education and 1 year to less than 2 years of experience. The role involves supervising 5–15 people and requires knowledge of MS Office and point-of-sale systems, along with accuracy, organization, dependability, flexibility, and the ability to work under pressure.

Listed skills

• Point-of-sale systems · Preferred
• Customer service · Preferred
• MS-Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Development
• Daily Operations Management
• Staff Performance Monitoring
• Staff Scheduling
• Staff Training
• Cash Balancing
• Inventory Management
• Liquor Legislation Compliance
• Health And Safety Compliance
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Catering Negotiation
• MS Office
• Point Of Sale Systems

Job areas

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

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