Restaurant manager

Job summary

Manage daily restaurant operations, budgets, costs, inventory, cash reporting, and service procedures. Recruit, schedule, train, and supervise staff while ensuring food safety, addressing customer concerns, and negotiating catering or facility-use arrangements.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week Education: Expérience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Work setting Willing to relocate 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 Determine type of services to be offered and implement operational procedures 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 with clients for catering or use of facilities Address customers' complaints or concerns Provide customer service Supervision 5-10 people Certificates, licences, memberships, and courses First Aid Certificate CPR Certificate Food Safety Certificate Computer and technology knowledge MS Access MS Excel MS Office MS PowerPoint MS Word Point of sale system Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Screening questions Are you available to start on the date listed in the job posting? Do you have experience working in this field? Do you have the required certifications listed in the job posting? Employment terms options Early morning Evening Experience 1 year to less than 2 years Employment terms options Shift Morning Night Day Weekend Overtime required Other Benefits Free parking available Learning/training paid by employer Team building opportunities Parking available

What you’ll do

Manage daily restaurant operations, budgets, costs, inventory, cash reporting, and service procedures. Recruit, schedule, train, and supervise staff while ensuring food safety, addressing customer concerns, and negotiating catering or facility-use arrangements.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a one- to two-year program, along with one to less than two years of experience. Listed certificates include First Aid, CPR, and Food Safety; the role also requires proficiency with Microsoft Office applications and point-of-sale systems, and a criminal record check.

Benefits

• Free Parking • Employer-Paid Learning And Training • Team-Building Opportunities • Parking Available

Listed skills

• Point-of-sale systems · Preferred
• Customer service · Preferred
• Budgeting · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budgeting
• Cost Control
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Inventory Management
• Cash Balancing
• Customer Service
• Complaint Resolution
• Food Safety
• Health And Safety Compliance
• Catering Negotiation
• Point-Of-Sale Systems

Job areas

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