Restaurant manager

Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Work setting Rural area 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 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 Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Supervision 5-10 people Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Security and safety Criminal record check 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 Employment terms options Early morning Evening Employment terms options Morning Night Day Weekend Support for newcomers and refugees Offers mentorship programs that pair newcomers and/or refugees with experienced employees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth Support for Veterans Provides awareness training to employees to create a welcoming work environment for Veterans Support for Indigenous people Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers Support for mature workers Provides staff with awareness training to create a welcoming work environment for mature workers Supports for visible minorities Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and inventory management. They must ensure health and safety regulations are followed while maintaining profitability and customer satisfaction.

Candidates must have a high school diploma and between one to two years of experience. Required certifications include Safe Food Handling and a criminal record check.

• Mentorship Programs • Diversity And Cross-cultural Training • Cultural Competency Training • Awareness Training For Veterans, Youth, And Mature Workers

• Customer servicePreferred
• RecruitmentPreferred
• MultitaskingPreferred
• Inventory managementPreferred
• schedulingPreferred
• Conflict ResolutionPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Performance Reviews
• Scheduling
• Health And Safety Compliance
• Catering Negotiation
• Marketing Implementation
• Conflict Resolution
• Multitasking

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

Minimum education

High school

Minimum experience

0+ years

Apply by

Sep 28, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level