Restaurant manager

Job summary

Manage daily restaurant operations, budgets, inventory, cash reporting, and compliance with health and safety regulations. Recruit, schedule, train, and supervise staff while supporting marketing efforts and addressing customer concerns.

Job details

Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years Work setting Rural area Tasks Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations 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 Organize and maintain inventory Ensure health and safety regulations are followed Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 5-10 people 11-15 people 16-20 people Certificates, licences, memberships, and courses Food service manager certification Computer and technology knowledge Accounting software Electronic cash register MS Access MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Standing for extended periods Employment terms options Early morning Government programs Recognized employer Employment terms options Evening Shift Employment terms options Morning Night To be determined Day Weekend Support for youths Participates in a government or community program or initiative that supports youth employment Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

Manage daily restaurant operations, budgets, inventory, cash reporting, and compliance with health and safety regulations. Recruit, schedule, train, and supervise staff while supporting marketing efforts and addressing customer concerns.

Requirements

Requires a secondary school graduation certificate, 3 to less than 5 years of experience, and food service manager certification. Candidates should be able to lead staff, manage restaurant operations and finances, and use accounting software and Microsoft Office applications.

Listed skills

• Financial Reporting · Preferred
• Inventory management · Preferred
• Customer service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Analysis
• Profit Management
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Cash Reconciliation
• Financial Reporting
• Inventory Management
• Health And Safety Compliance
• Marketing
• Customer Service
• Complaint Resolution
• Food Service Management

Job areas

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

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