Restaurant assistant manager

Job summary

Oversee daily restaurant operations, including staff supervision, scheduling, and training. Manage financial aspects such as budgeting, cost control, and revenue monitoring to maintain profitability.

Job details

Education: Expérience: Education College/CEGEP 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 Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff 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 Cost products and services 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 Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Experience 1 year to less than 2 years Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 40 hours per week

What you’ll do

Oversee daily restaurant operations, including staff supervision, scheduling, and training. Manage financial aspects such as budgeting, cost control, and revenue monitoring to maintain profitability.

Requirements

Requires a college or CEGEP education and between 1 to 2 years of relevant experience. Candidates must be able to handle a fast-paced environment and possess strong interpersonal and communication skills.

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Scheduling
• Performance Reviews
• Health and Safety Compliance
• Supplier Negotiation
• Catering Management
• Marketing Implementation
• Cash Balancing

Job areas

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