restaurant manager

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Rural area Restaurant 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 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 Supervise and check delivery of food trolleys Manage kitchen operations Maintain records of food costs, consumption, sales and inventory Determine the size of food portions and costs Supervision 5-10 people Food service counter attendants and food preparers Delivery drivers Cook (general) Credentials Certificates, licences, memberships, and courses Smart Serve Safe Food Handling certificate Experience and specialization Computer and technology knowledge Electronic cash register MS Office Point of sale system HACCP (Hazard Analysis Critical Control Points) knowledge Area of specialization Revenue - cost analysis Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Benefits Other benefits Free parking available

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and financial reporting. Key duties include managing kitchen operations, ensuring health and safety compliance, and optimizing profits through cost analysis.

Candidates must have 2 to 3 years of experience and a non-university certificate or diploma. Required certifications include Smart Serve and Safe Food Handling, along with proficiency in POS systems and MS Office.

• Free parking

• Point-of-sale systemsPreferred
• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Inventory Management
• Customer Service
• Revenue Cost Analysis
• Staff Training
• Recruitment
• Scheduling
• Health And Safety Compliance
• Vendor Negotiation
• Point Of Sale Systems
• MS Office
• HACCP
• Performance Reviews
• Event Management
• Cash Balancing

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 2, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level