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Job summary

Manage daily restaurant operations, budgets, costs, inventory, and staff performance, including recruiting, scheduling, supervising, and training a team of 11–15 people. Ensure regulatory and safety compliance, negotiate with suppliers and clients, support marketing activities, and address customer concerns.

Job details

Overview Languages English Education College/CEGEP or equivalent experience 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 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 Balance cash and complete balance sheets, cash reports and related forms 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 Supervision 11-15 people Credentials Certificates, licences, memberships, and courses Smart Serve Workplace Hazardous Materials Information System (WHMIS) Certificate Safe Food Handling certificate Experience and specialization Computer and technology knowledge Electronic cash register MS Office MS Outlook Point of sale system Additional information Security and safety Criminal record check Reference required Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Large workload Personal suitability Accurate Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage daily restaurant operations, budgets, costs, inventory, and staff performance, including recruiting, scheduling, supervising, and training a team of 11–15 people. Ensure regulatory and safety compliance, negotiate with suppliers and clients, support marketing activities, and address customer concerns.

Requirements

Requires a college/CEGEP education or equivalent experience and 3 to less than 5 years of experience. Required credentials include Smart Serve, WHMIS, and Safe Food Handling; computer knowledge includes electronic cash registers, MS Office, MS Outlook, and point-of-sale systems.

Listed skills

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

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Profitability Analysis
• Restaurant Operations
• Staff Recruitment
• Scheduling
• Staff Supervision
• Staff Training
• Cash Management
• Inventory Management
• Cost Control
• Liquor Legislation Compliance
• Food Safety
• Supplier Negotiation
• Customer Service
• Marketing
• Catering

Job areas

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