Restaurant manager

Job summary

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 people. Key duties include staff recruitment, training, inventory control, and ensuring compliance with health and safety regulations.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 40 hours per week Education: Expérience: Education College/CEGEP 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 Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Address customers' complaints or concerns Manage events Supervision 5-10 people Computer and technology knowledge MS Access MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Spreadsheet Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options Evening Experience 2 years to less than 3 years Employment terms options Morning Night On call Day Weekend Overtime required 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 Does not require Canadian work experience Support for youths Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 people. Key duties include staff recruitment, training, inventory control, and ensuring compliance with health and safety regulations.

Requirements

Candidates should have 2 to 3 years of experience and a college or CEGEP education. Proficiency in MS Office and the ability to work in a fast-paced environment under pressure are required.

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Financial Reporting · Preferred
• MS-Office · Preferred
• Multitasking · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Performance Reviews
• Scheduling
• Customer Service
• Financial Reporting
• Health and Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Event Management
• MS Excel
• MS Office
• Multitasking
• Oral Communication

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership