restaurant manager

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor staff performance Plan and organize daily operations Train staff Determine type of services to be offered and implement operational procedures 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 Address customers' complaints or concerns Experience and specialization Cuisine specialties Japanese cuisine

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff training, and inventory management. They also handle supplier negotiations and resolve customer concerns to ensure high service standards.

Candidates must have 3 to 5 years of experience and a non-university certificate or diploma from a 1-2 year program. Specialization in Japanese cuisine is required.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Development
• Staff Performance Monitoring
• Operational Planning
• Staff Training
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Client Negotiation
• Customer Complaint Resolution
• Japanese Cuisine Specialization

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level