Restaurant Manager

Job summary

Manage and evaluate daily restaurant operations, including budgets, staffing, inventory, cash reporting, service procedures, and health and safety compliance. Support marketing and catering activities, negotiate with suppliers and clients, and address customer concerns.

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 Willing to relocate Relocation costs not covered by employer Budgetary responsibility 0 - $100,000 $100,001 - $500,000 Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Monitor staff performance Supervise 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 Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 1 to 2 people 3-4 people Experience and specialization Computer and technology knowledge Accounting software Electronic cash register MS Access MS Excel MS Office MS Outlook MS PowerPoint MS Word Spreadsheet Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage and evaluate daily restaurant operations, including budgets, staffing, inventory, cash reporting, service procedures, and health and safety compliance. Support marketing and catering activities, negotiate with suppliers and clients, and address customer concerns.

Requirements

Requires a secondary school graduation certificate and 1 to less than 2 years of experience. The role involves supervising 1 to 4 people, using accounting and office software, and working in a fast-paced, physically demanding environment under pressure.

Listed skills

• Customer service · Preferred
• Microsoft Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Performance Management
• Restaurant Operations
• Cash Management
• Costing
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Catering
• Marketing
• Customer Service
• Complaint Resolution
• Accounting Software
• Electronic Cash Registers
• Microsoft Office

Job areas

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