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Mr John's Real Kerala Kitchen

restaurant assistant manager

Brampton, ON, Canada

Pay: $1,500,001 - $4,000,000
Job type: Full-time
Apply by: Oct 6, 2026
Posting language: English
Posted: Jun 16, 2026

Apply About employer

Applications open in a new tab.

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.

Work setting

Urban area

Budgetary responsibility

$1,500,001 - $4,000,000

Responsibilities

Tasks

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
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns

Supervision

More than 20 people

Experience and specialization

Computer and technology knowledge

Electronic cash register
Point of sale system
Spreadsheet

Additional information

Security and safety

Bondable

Transportation/travel information

Own transportation

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking

Personal suitability

Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

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

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees

Support for youths

Provides awareness training to employees to create a welcoming work environment for youth

Support for Veterans

Provides awareness training to employees to create a welcoming work environment for Veterans

Support for Indigenous people

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

Support for mature workers

Provides staff with awareness training to create a welcoming work environment for mature workers

Supports for visible minorities

Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

Apply About employer

More about this job

Responsibilities

Manage daily restaurant operations, including staffing, schedules, inventory, service procedures, and compliance with health and safety regulations. Monitor revenue and labour costs, adjust food preparation methods and menu prices to meet budget requirements, negotiate with suppliers, and address customer concerns.

Requirements

Requires 3 to less than 5 years of experience and a college, CEGEP, or other non-university certificate or diploma from a 1- to 2-year program. The role involves supervising more than 20 people and requires accuracy, organization, dependability, flexibility, strong communication, and the ability to work in a fast-paced environment under pressure.

Skills

Restaurant Operations
Staff Supervision
Staff Recruitment
Scheduling
Budget Management
Revenue Monitoring
Labour Cost Management
Inventory Management
Supplier Negotiation
Customer Complaint Resolution
Food Preparation
Menu Pricing
Health And Safety Compliance
Point Of Sale Systems
Electronic Cash Registers
Spreadsheets

Visa sponsorship

Not detected in the job text

Keywords

Restaurant Management
Restaurant Operations
Food Preparation
Menu Pricing
Budget Management
Revenue Monitoring
Labour Costs
Staff Performance
Recruitment
Work Scheduling
Service Procedures
Inventory Management
Health And Safety Regulations
Supplier Negotiation
Customer Complaints
Staff Supervision
Electronic Cash Register
Point Of Sale System
Spreadsheets
Fast-Paced Environment
On-Site Work

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