Manager, Restaurant

Job summary

Manage the restaurant’s daily operations, including budgeting, revenue and labour cost monitoring, staffing, inventory, and compliance with health, safety, and liquor regulations. Deliver customer service, address complaints, coordinate events and catering arrangements, and contribute to marketing and supplier negotiations.

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. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits 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 Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews 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 Additional information Security and safety Basic security clearance Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage the restaurant’s daily operations, including budgeting, revenue and labour cost monitoring, staffing, inventory, and compliance with health, safety, and liquor regulations. Deliver customer service, address complaints, coordinate events and catering arrangements, and contribute to marketing and supplier negotiations.

Requirements

Requires a secondary school graduation certificate and 1 to less than 2 years of experience. The role also calls for accuracy, organization, dependability, flexibility, teamwork, multitasking, and the ability to work in a fast-paced, physically demanding environment under pressure and tight deadlines.

Listed skills

• Customer service · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Management
• Revenue Monitoring
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Inventory Management
• Cash Balancing
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Marketing
• Liquor Regulation Compliance

Job areas

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

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