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 manager is responsible for overseeing daily restaurant operations, including staff recruitment, training, and performance monitoring. They also handle supplier negotiations, customer concerns, and ensure food and service meet quality control standards.

Candidates must have a college diploma or equivalent experience and between 2 to 3 years of relevant experience. The role requires the ability to work in a fast-paced environment under pressure with strong attention to detail.

• Gratuities

• TeamworkPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Operational Management
• Staff Recruitment
• Staff Training
• Performance Reviews
• Scheduling
• Supplier Negotiation
• Customer Complaint Resolution
• Event Management
• Inventory Management
• Quality Control
• Sanitation and Safety Procedures
• Interpersonal Skills
• Oral Communication
• Teamwork
• Client Focus
• Dependability

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Aug 30, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level