The manager is responsible for planning daily operations, managing staff recruitment, and scheduling. They must also monitor revenues, maintain inventory, and ensure adherence to health and safety regulations.

Requirements

Candidates must have a college or non-university certificate/diploma from a 1 to 2 year program. A minimum of 2 to 3 years of relevant experience is required.

Experience

2 to 5 years

Education

professional certificate

Working hours

40 hours per week

Job type

Full-time

Work arrangement

On-site

Skills

Revenue Monitoring
Labour Cost Management
Operational Planning
Staff Recruitment
Scheduling
Performance Reviews
Inventory Management
Health And Safety Compliance
Customer Service

Visa sponsorship

Not detected in the job text

Keywords

Restaurant Management
Labour Cost
Inventory Control
Staffing
Health And Safety
Food & Beverages
Operational Management
Customer Service

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

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

Monitor revenues to determine labour cost
Plan and organize daily operations
Recruit staff
Set staff work schedules
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Provide customer service

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