operations manager, restaurant chain

Overview Languages English Education College/CEGEP 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 Urban area 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 Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision More than 20 people Staff in various areas of responsibility Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Experience and specialization Computer and technology knowledge Point of sale system Additional information Transportation/travel information Valid driver's licence 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 Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Benefits Other benefits Parking available Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for youths Provides awareness training to employees to create a welcoming work environment for youth

The Operations Manager is responsible for overseeing daily restaurant operations, managing budgets to maintain profitability, and supervising a staff of over 20 people. Key duties include recruiting and training staff, managing inventory, and ensuring strict adherence to health and safety regulations.

Candidates must have 2 to 3 years of experience and a college or CEGEP education. A Safe Food Handling certificate and a valid driver's license are required.

• Parking Available

• Systèmes de point de venteSouhaitée
• Service à la clientèleSouhaitée
• RecruitmentSouhaitée
• Financial ReportingSouhaitée
• Gestion des stocksSouhaitée
• schedulingSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Budget Analysis
• Staff Supervision
• Recruitment
• Scheduling
• Inventory Management
• Performance Reviews
• Customer Service
• Health and Safety Compliance
• Point of Sale Systems
• Financial Reporting
• Marketing Implementation
• Event Management

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

Formation minimale

Diplôme collégial

Expérience minimale

2+ ans

Postuler avant le

10 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level