Restaurant manager

Job summary

The Restaurant Manager is responsible for planning and directing daily operations, including budget analysis to maintain profits and supervising a team of 11-15 people. Key duties include managing inventory, ensuring health and safety compliance, and addressing 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 Budgetary responsibility $500,001 - $1,500,000 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 Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office MS Windows MS Word Point of sale system Spreadsheet 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 Employment terms options Early morning Evening Flexible hours Experience 3 years to less than 5 years Employment terms options Morning Night Day Weekend

What you’ll do

The Restaurant Manager is responsible for planning and directing daily operations, including budget analysis to maintain profits and supervising a team of 11-15 people. Key duties include managing inventory, ensuring health and safety compliance, and addressing customer concerns.

Requirements

Candidates must have 3 to 5 years of experience and a college or CEGEP education. Proficiency in MS Office and POS systems, along with the ability to work in a fast-paced environment, is required.

Listed skills

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

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Recruitment
• Performance Reviews
• Inventory Management
• Health and Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Customer Service
• Operational Planning
• Cash Balancing
• Point of Sale Systems
• MS Excel
• MS Office
• Staff Supervision
• Costing Products
• Financial Reporting

Job areas

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

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