Restaurant Manager

Job summary

Manage the restaurant’s daily operations, budget, menu pricing, inventory, and supplier relationships while ensuring health, safety, and liquor regulations are followed. Recruit, schedule, train, and supervise staff; handle customer concerns, catering arrangements, marketing activities, cash reports, and events.

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. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff 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 Manage events Supervision Working groups Staff in various areas of responsibility Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Benefits Health benefits Dental plan Health care plan

What you’ll do

Manage the restaurant’s daily operations, budget, menu pricing, inventory, and supplier relationships while ensuring health, safety, and liquor regulations are followed. Recruit, schedule, train, and supervise staff; handle customer concerns, catering arrangements, marketing activities, cash reports, and events.

Requirements

Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role calls for strong communication, organization, accuracy, flexibility, dependability, customer focus, and the ability to multitask in a fast-paced, physically demanding environment.

Benefits

• Dental Plan
• Health Care Plan

Listed skills

• Inventory management · Preferred
• Customer service · Preferred
• Food safety · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Management
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Cash Management
• Inventory Management
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Marketing
• Food Safety
• Liquor Regulations

Job areas

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

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