Restaurant Manager

Job summary

Manage the restaurant’s daily operations, budgets, revenues, costs, inventory, and supplier arrangements while ensuring health, safety, and liquor regulations are followed. Recruit, schedule, train, and supervise staff, and address customer concerns while supporting marketing plans.

Job details

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 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 Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 11-15 people Experience and specialization Computer and technology knowledge Point of sale system Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking 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 the restaurant’s daily operations, budgets, revenues, costs, inventory, and supplier arrangements while ensuring health, safety, and liquor regulations are followed. Recruit, schedule, train, and supervise staff, and address customer concerns while supporting marketing plans.

Requirements

Requires English-language ability, a college, CEGEP, or other non-university certificate or diploma from a one- to two-year program, and three to less than five years of experience. The role also calls for point-of-sale system knowledge, strong communication and organizational abilities, accuracy, flexibility, reliability, customer focus, and the ability to work under pressure and multitask.

Listed skills

• Budgeting · Preferred
• Inventory management · Preferred
• Customer service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Restaurant Operations
• Menu Pricing
• Revenue Monitoring
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Cash Balancing
• Performance Reviews
• Costing
• Inventory Management
• Liquor Regulation Compliance
• Supplier Negotiation
• Marketing
• Customer Service

Job areas

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