Restaurant Manager

Job summary

Manage daily restaurant operations, budgets, revenues, inventory, staffing, and customer service. Ensure regulatory and safety compliance, negotiate with suppliers and clients, and contribute to marketing and catering activities.

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 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 Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Set staff work schedules 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 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 5-10 people 11-15 people Experience and specialization Computer and technology knowledge Electronic cash register MS Office Point of sale system Additional information Security and safety Criminal record check Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Tight deadlines Repetitive tasks Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage daily restaurant operations, budgets, revenues, inventory, staffing, and customer service. Ensure regulatory and safety compliance, negotiate with suppliers and clients, and contribute to marketing and catering activities.

Requirements

Requires a college/CEGEP education and 1 to less than 2 years of experience. The role calls for strong communication, organization, accuracy, flexibility, multitasking, and customer focus, along with knowledge of electronic cash registers, MS Office, and point-of-sale systems.

Listed skills

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

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Restaurant Operations
• Revenue Monitoring
• Staff Scheduling
• Staff Training
• Performance Management
• Inventory Management
• Cash Reconciliation
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Catering Coordination
• Marketing
• Liquor Regulation Compliance
• Health And Safety Compliance
• Point Of Sale Systems

Job areas

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

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