restaurant manager

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 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 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 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

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and financial reporting. They also handle supplier negotiations, customer service, and ensure compliance with health and safety regulations.

Candidates must have 2 to 3 years of experience and a non-university certificate or diploma from a program lasting 3 months to 1 year. Proficiency in English is required.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Staff Training
• Inventory Management
• Customer Service
• Performance Reviews
• Financial Reporting
• Health and Safety Compliance
• Supplier Negotiation
• Event Management
• Marketing Implementation

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 2, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level