Restaurant manager

Job summary

Manage restaurant operations, including staffing, service procedures, inventory, health and safety, customer service, and marketing. Prepare budgets and financial reports, monitor revenues and expenses, review staff performance, and supervise a team of 16–20 people.

Job details

Work Term: Permanent Work Language: English Hours: 35 hours per week Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Work setting Restaurant Tasks Evaluate daily operations Plan and organize daily operations Recruit 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 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 Prepare budgets and monitor revenues and expenses Supervision 16-20 people Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Team player Ability to multitask Employment terms options Evening Employment terms options Morning Day Weekend Overtime required Support for persons with disabilities Provides awareness training to employees to create a welcoming work environment for persons with disabilities Support for newcomers and refugees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Provides awareness training to employees to create a welcoming work environment for youth 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

What you’ll do

Manage restaurant operations, including staffing, service procedures, inventory, health and safety, customer service, and marketing. Prepare budgets and financial reports, monitor revenues and expenses, review staff performance, and supervise a team of 16–20 people.

Requirements

Requires a secondary school graduation certificate and 1 to less than 2 years of experience. The role calls for accuracy, organization, flexibility, multitasking, strong communication and interpersonal skills, and the ability to work under pressure in a fast-paced environment.

Listed skills

• Customer service · Preferred
• Budgeting · Preferred
• Financial Reporting · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Management
• Staff Recruitment
• Staff Supervision
• Cash Management
• Financial Reporting
• Performance Reviews
• Costing
• Inventory Management
• Health And Safety Compliance
• Catering Negotiation
• Marketing
• Complaint Resolution
• Customer Service
• Budgeting
• Revenue And Expense Monitoring
• Team Leadership

Job areas

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