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Job summary

The Operations Manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and financial reporting. Key duties include managing inventory, ensuring health and safety compliance, and coordinating catering 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

The Operations Manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and financial reporting. Key duties include managing inventory, ensuring health and safety compliance, and coordinating catering and events.

Requirements

Candidates must have a high school graduation certificate and between 1 to 2 years of relevant experience. The role requires the ability to work in a fast-paced environment with strong interpersonal and communication skills.

Benefits

• Bonus • Gratuities • Free parking available • On-site housing options

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Cost Control · Preferred
• Financial Reporting · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Inventory Management
• Recruitment
• Performance Reviews
• Customer Service
• Event Management
• Financial Reporting
• Health And Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Staff Training
• Scheduling
• Cost Control
• Liquor Legislation Compliance

Job areas

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