Restaurant Manager

Job summary

Manage and evaluate daily restaurant operations, including service planning, cash balancing, cost control, inventory, and compliance with health and safety regulations. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Various locations Budgetary responsibility 0 - $100,000 Responsibilities Tasks 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 Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 5-10 people Experience and specialization Computer and technology knowledge Electronic cash register MS Office Point of sale system Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Benefits Health benefits Dental plan Health care plan Financial benefits Life insurance

What you’ll do

Manage and evaluate daily restaurant operations, including service planning, cash balancing, cost control, inventory, and compliance with health and safety regulations. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.

Requirements

Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role also calls for familiarity with electronic cash registers, MS Office, and point-of-sale systems, along with strong communication, organization, accuracy, reliability, and customer-service skills.

Benefits

• Dental Plan
• Health Care Plan
• Life Insurance

Listed skills

• Cash handling · Preferred
• Financial Reporting · Preferred
• Inventory management · Preferred
• Customer service · Preferred
• MS-Office · Preferred
• Point-of-sale systems · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations Management
• Cash Handling
• Financial Reporting
• Performance Reviews
• Costing
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Marketing
• Customer Service
• Complaint Resolution
• Staff Supervision
• Electronic Cash Registers
• MS Office
• Point-Of-Sale Systems
• Oral And Written Communication

Job areas

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

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