Manager, restaurant

Job summary

Manage daily restaurant operations, including budgeting, revenue and labour cost monitoring, staffing, scheduling, inventory, and compliance with health, safety, and liquor regulations. Deliver customer service, address complaints, manage events, negotiate with suppliers and clients, and support marketing activities.

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 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 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 Employment terms options Early morning Evening Employment terms options Morning Night On call Day Weekend

What you’ll do

Manage daily restaurant operations, including budgeting, revenue and labour cost monitoring, staffing, scheduling, inventory, and compliance with health, safety, and liquor regulations. Deliver customer service, address complaints, manage events, negotiate with suppliers and clients, and support marketing activities.

Requirements

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

Listed skills

• Customer service · Preferred
• Food safety · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Restaurant Operations
• Revenue Monitoring
• Labour Cost Management
• Staff Recruitment
• Scheduling
• Staff Supervision
• Staff Training
• Cash Balancing
• Performance Reviews
• Inventory Management
• Supplier Negotiation
• Customer Service
• Event Management
• Marketing
• Food Safety

Job areas

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

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