Operations manager, restaurant

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Evaluate daily operations Plan and organize daily operations Recruit staff Set staff work schedules 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 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 More than 20 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for persons with disabilities Provides awareness training to employees to create a welcoming work environment for persons with disabilities Support for newcomers and refugees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers Support for mature workers Provides staff with awareness training to create a welcoming work environment for mature workers

The role involves planning, organizing, and evaluating daily restaurant operations, including staff recruitment and scheduling. Key duties include managing inventory, negotiating with suppliers, and ensuring health and safety regulations are met.

Candidates must have a non-university certificate or diploma and between 1 to 2 years of experience. The role requires the ability to work in a fast-paced environment and manage a team of more than 20 people.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Operations Management
• Staff Recruitment
• Scheduling
• Financial Balancing
• Performance Reviews
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Customer Service
• Conflict Resolution
• Costing Products And Services

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

Minimum education

Professional degree

Minimum experience

0+ years

Apply by

Sep 20, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level