Restaurant manager

Job summary

The manager is responsible for overseeing the restaurant's financial health through budget analysis and revenue monitoring. They also handle operational tasks including staff recruitment, scheduling, and ensuring compliance with liquor legislation.

Job details

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience: 2 years to less than 3 years or equivalent experience Tasks Analyze budget to boost and maintain the restaurant's profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Recruit staff Set staff work schedules Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations Work Term: Permanent Work Language: English Hours: 35 hours per week

What you’ll do

The manager is responsible for overseeing the restaurant's financial health through budget analysis and revenue monitoring. They also handle operational tasks including staff recruitment, scheduling, and ensuring compliance with liquor legislation.

Requirements

Candidates must have a non-university certificate or diploma and between 2 to 3 years of relevant experience. Proficiency in English is required for this permanent full-time position.

Listed skills

• Regulatory Compliance · Preferred
• Financial planning · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Financial Planning
• Staff Recruitment
• Scheduling
• Performance Reviews
• Cash Balancing
• Regulatory Compliance
• Menu Pricing
• Labor Cost Management
• Inventory Management

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership