Restaurant Manager

Job Details

- Location: Greely, ON
- Salary: $66,000 per year
- Vacancies: 1
- Employment groups: Youth, Veterans of the Canadian Armed Forces, Visible minorities, Persons with disabilities, Indigenous people, Newcomers to Canada, Seniors
- Employment terms: Permanent, Full time (35 hours per week)
- Start date: As soon as possible
- Employment conditions: Early morning, Evening, Shift, Flexible hours, Morning, Night, On call, Day, Weekend, Overtime required, Overtime available

Job Requirements

- Languages: English
- Education: College/CEGEP or equivalent experience
- Experience: 2 to less than 3 years
- On-site: Work must be completed at the physical location. No remote option.
- Budgetary responsibility: $1,500,001 – $4,000,000
- Supervision: 16-20 people
- Support for newcomers and refugees: Does not require Canadian work experience
- Support for youth: Offers on‑job training tailored to youth, mentorship, coaching and networking opportunities

Work Conditions and Physical Capabilities

- Rapid‑paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads, physically demanding
- Attention to detail
- Combination of sitting, standing, walking; standing for extended periods
- Large workload

Personal Suitability

- Accurate
- Client focus




- Dependability
- Efficient interpersonal skills
- Excellent oral & written communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask

Responsibilities

- Analyze budget to boost and maintain the restaurant’s profits
- Evaluate daily operations
- 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
- Lead/instruct individuals
- Address customers’ complaints or concerns
- Provide customer service
- Plan, organize, direct, control and evaluate daily operations

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