restaurant manager

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience 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 Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Train staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Manage events Train staff in job duties, sanitation and safety procedures Supervise and co-ordinate activities of staff who prepare and portion food Maintain records of stock, repairs, sales and wastage Establish work schedules Ensure that food and service meet quality control standards Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Standing for extended periods Walking Personal suitability Client focus Dependability Efficient interpersonal skills Excellent oral communication Team player Benefits Financial benefits Gratuities

The Restaurant Manager is responsible for overseeing daily operations, managing staff performance, and ensuring quality control standards are met. Key duties include recruiting and training staff, negotiating with suppliers, and handling customer concerns.

Candidates must have 2 to 3 years of experience and a college diploma or equivalent non-university certificate. Proficiency in English and the ability to work in a fast-paced environment are required.

• Gratuities

• RecruitmentPreferred
• Quality ControlPreferred
• Inventory managementPreferred
• schedulingPreferred

Identified from the job description. Confirm important requirements above.

• Daily Operations Management
• Revenue Monitoring
• Staff Performance Monitoring
• Recruitment
• Scheduling
• Staff Training
• Operational Procedures
• Performance Reviews
• Supplier Negotiation
• Catering Negotiation
• Customer Complaint Resolution
• Event Management
• Sanitation and Safety Procedures
• Quality Control
• Inventory Management

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Oct 3, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level