Restaurant manager

Job summary

Evaluate and organize daily restaurant operations, including food preparation methods, menu pricing, staff schedules, training, and performance. Manage cash and financial reports, control costs, ensure health and safety compliance, coordinate with suppliers, and address customer concerns.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week Education: Expérience: Education College/CEGEP Work setting Urban area Tasks Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations 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 Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Provide customer service Supervision 5-10 people Computer and technology knowledge MS Excel MS Outlook MS Word Spreadsheet Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Employment terms options Early morning Evening Shift Experience 2 years to less than 3 years Employment terms options Flexible hours Morning Night Day Weekend Health benefits Health care plan Support for youths Participates in a government or community program or initiative that supports youth employment Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

Evaluate and organize daily restaurant operations, including food preparation methods, menu pricing, staff schedules, training, and performance. Manage cash and financial reports, control costs, ensure health and safety compliance, coordinate with suppliers, and address customer concerns.

Requirements

Requires a College/CEGEP education and 2 to less than 3 years of experience. The role also calls for staff supervision, computer skills including Microsoft Office, customer-service ability, and accuracy, flexibility, organization, and dependability.

Benefits

• Health Care Plan

Listed skills

• Customer service · Preferred
• Cost Control · Preferred
• Financial Reporting · Preferred
• Food preparation · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Staff Supervision
• Staff Scheduling
• Staff Training
• Performance Reviews
• Cash Management
• Financial Reporting
• Cost Control
• Food Preparation
• Menu Pricing
• Supplier Negotiation
• Health and Safety Compliance
• Customer Service
• Complaint Resolution
• MS Excel
• MS Outlook

Job areas

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