Restaurant Manager

Job summary

Plan, direct, and evaluate daily restaurant operations, including budgeting, staffing, inventory, cost control, and compliance with health and safety regulations. Lead a team of 11–15 employees, negotiate with suppliers, support marketing activities, and address customer concerns.

Job details

Overview Languages English Education College/CEGEP 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. Work setting Urban area Budgetary responsibility $500,001 - $1,500,000 Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Plan and organize daily operations Recruit staff 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 Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 11-15 people Experience and specialization Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office MS Windows MS Word Point of sale system Spreadsheet Additional information Security and safety Bondable Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player

What you’ll do

Plan, direct, and evaluate daily restaurant operations, including budgeting, staffing, inventory, cost control, and compliance with health and safety regulations. Lead a team of 11–15 employees, negotiate with suppliers, support marketing activities, and address customer concerns.

Requirements

Requires a college/CEGEP education and 3 to less than 5 years of experience. The role also calls for proficiency with cash registers, point-of-sale systems, and Microsoft Office tools, along with strong communication, organization, accuracy, flexibility, and customer-service skills.

Listed skills

• Point-of-sale systems · Preferred
• Customer service · Preferred
• Financial Reporting · Preferred
• Microsoft Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Management
• Staff Recruitment
• Staff Supervision
• Cash Management
• Financial Reporting
• Performance Reviews
• Costing
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Marketing
• Customer Service
• Complaint Resolution
• Point Of Sale Systems
• Microsoft Office

Job areas

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

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