Operations manager, restaurant

Job summary

Manage the restaurant’s daily operations, including budgeting, menu and food preparation decisions, inventory, cash reporting, and compliance with health, safety, and liquor regulations. Recruit, schedule, train, and supervise staff, while handling customer concerns, supplier and client negotiations, marketing, and events.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Staff accommodation available Rural area Willing to relocate 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 Supervision 11-15 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Personal suitability Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Reliability Team player Ability to multitask Benefits Financial benefits Bonus Gratuities Other Benefits Free parking available On-site housing options

What you’ll do

Manage the restaurant’s daily operations, including budgeting, menu and food preparation decisions, inventory, cash reporting, and compliance with health, safety, and liquor regulations. Recruit, schedule, train, and supervise staff, while handling customer concerns, supplier and client negotiations, marketing, and events.

Requirements

Requires a secondary school graduation certificate and 1 to less than 2 years of experience. The role is on-site in a rural area, offers staff accommodation, and requires willingness to relocate; personal qualities include reliability, customer focus, communication, teamwork, and multitasking.

Benefits

• Bonus
• Gratuities
• Free Parking
• On-Site Housing

Listed skills

• Inventory management · Preferred
• Cost Control · Preferred
• Customer service · Preferred
• Food safety · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Management
• Restaurant Operations
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Inventory Management
• Cash Management
• Cost Control
• Supplier Negotiation
• Customer Service
• Event Management
• Marketing
• Food Safety
• Liquor Regulations

Job areas

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