The manager is responsible for overseeing daily restaurant operations, including budgeting, menu pricing, and inventory management. They also supervise, train, and schedule staff while ensuring all health and safety regulations are met.

Requirements

Candidates must have 3 to 5 years of experience and a non-university certificate or diploma from a 1 to 2 year program. Proficiency in English is required for this role.

Experience

2 to 5 years

Education

professional certificate

Working hours

40 hours per week

Job type

Full-time

Work arrangement

On-site

Skills

Budget Development
Operational Evaluation
Menu Pricing
Revenue Monitoring
Staff Performance Management
Staff Scheduling
Staff Supervision
Staff Training
Product Costing
Inventory Management
Health and Safety Compliance
Leadership

Visa sponsorship

Not detected in the job text

Keywords

Restaurant Management
Budgeting
Inventory Control
Staff Supervision
Food Preparation
Labour Cost
Health and Safety Regulations
Hospitality
Operational Management

Original job description

Overview

Languages

English

Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

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
Set staff work schedules
Supervise staff
Train staff
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Leading/instructing individuals

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