Restaurant manager

Job summary

Manage and evaluate daily restaurant operations, including service planning, operational procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.

Job details

Work Term: Permanent Work Language: English Hours: 40 hours per week Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Work setting Various locations Budgetary responsibility 0 - $100,000 Tasks 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 5-10 people Computer and technology knowledge Electronic cash register MS Office Point of sale system Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines 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 Excellent written communication Flexibility Organized Reliability Team player Employment terms options Early morning Government programs Recognized employer Employment terms options Evening Shift Employment terms options Morning Night Day Weekend Overtime available Health benefits Dental plan Health care plan Financial benefits Life insurance

What you’ll do

Manage and evaluate daily restaurant operations, including service planning, operational procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.

Requirements

Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role calls for customer focus, accuracy, dependability, organization, flexibility, strong communication, and the ability to work in a fast-paced, physically demanding environment under pressure and tight deadlines.

Benefits

• Dental Plan
• Health Care Plan
• Life Insurance

Listed skills

• Point-of-sale systems · Preferred
• Customer service · Preferred
• Financial Reporting · Preferred
• Cash handling · Preferred
• MS-Office · Preferred
• Team Supervision · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations Management
• Cash Handling
• Financial Reporting
• Performance Reviews
• Costing
• Inventory Management
• Health and Safety Compliance
• Supplier Negotiation
• Marketing
• Customer Service
• Complaint Resolution
• Team Supervision
• Electronic Cash Register
• MS Office
• Point-of-Sale Systems
• Oral and Written Communication

Job areas

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

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