restaurant manager
- The Blue Mountains, ON, Canada
Full-time
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Job details
- Job type
- Full-time
- Posting language
- English
- Posted
Original job description
Overview
Languages
English
Education
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
Work conditions and physical capabilities
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
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 staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- Enforce provincial/territorial liquor legislation and regulations
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
- Staff in various areas of responsibility
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Attention to detail
- Combination of sitting, standing, walking
- Accurate
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
More about this job
Responsibilities
Manage the restaurant’s budget, daily operations, menu pricing, and service procedures to support profitability and quality. Supervise, schedule, train, and review staff; ensure regulatory and safety compliance; negotiate with suppliers and clients; and handle customer concerns and events.
Requirements
Requires English and a college, CEGEP, or other non-university certificate or diploma from a program lasting one to two years. Requires two to less than three years of experience; the role is on-site and involves supervising staff.
Skills
- Budget Management
- Restaurant Operations
- Menu Pricing
- Staff Supervision
- Staff Scheduling
- Staff Training
- Performance Reviews
- Liquor Regulation Compliance
- Health And Safety Compliance
- Supplier Negotiation
- Catering Negotiation
- Customer Service
- Complaint Resolution
- Event Management
- Operational Procedures
- Team Leadership
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Management & Leadership
- Food & Beverage
- Customer Service & Support
Keywords
- Restaurant Management
- Hospitality
- Budget Management
- Profitability
- Food Costs
- Ingredient Costs
- Alcohol Costs
- Kitchen Supplies
- Cleaning Supplies
- Daily Operations
- Menu Pricing
- Food Preparation
- Staff Performance
- Staff Scheduling
- Staff Training
- Performance Reviews
- Liquor Legislation
- Health And Safety Regulations
- Supplier Negotiation
- Catering
- Facility Use
- Customer Complaints
- Customer Service
- Event Management
- Staff Supervision