Operations manager, restaurant

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. Responsibilities Tasks Monitor revenues to determine labour cost Monitor staff performance Recruit staff Set staff work schedules Supervise staff Determine type of services to be offered and implement operational procedures Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Additional information Work conditions and physical capabilities Repetitive tasks Attention to detail Combination of sitting, standing, walking

The role involves managing restaurant operations, including supervising staff, recruiting, and scheduling. It also requires monitoring revenues to control labour costs and negotiating with suppliers and catering clients.

Candidates must have between 2 and 3 years of experience and a college or CEGEP education. Proficiency in English and the ability to perform repetitive tasks with attention to detail are required.

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

• Revenue Monitoring
• Labour Cost Management
• Staff Performance Monitoring
• Recruitment
• Scheduling
• Staff Supervision
• Operational Procedures
• Supplier Negotiation
• Client Negotiation
• Catering Management

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing
• Energy

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