Restaurant Manager

Job summary

Manage the restaurant’s daily operations, budgets, revenues, inventory, staffing, and service procedures. Ensure regulatory and safety compliance, address customer concerns, negotiate with suppliers and clients, and support marketing and events.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience 3 years to less than 5 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 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 Supervise 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 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 11-15 people Experience and specialization Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office

What you’ll do

Manage the restaurant’s daily operations, budgets, revenues, inventory, staffing, and service procedures. Ensure regulatory and safety compliance, address customer concerns, negotiate with suppliers and clients, and support marketing and events.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting 3 months to less than 1 year, and 3 to less than 5 years of experience. The role supervises 11–15 people and requires knowledge of electronic cash registers, MS Access, MS Excel, and MS Office.

Listed skills

• Inventory management · Preferred
• Customer service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Management
• Restaurant Operations
• Menu Pricing
• Staff Recruitment
• Staff Supervision
• Performance Reviews
• Cash Management
• Inventory Management
• Supplier Negotiation
• Liquor Regulation Compliance
• Health And Safety Compliance
• Customer Service
• Event Management
• Marketing
• Catering
• MS Excel

Job areas

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