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

Fast‑paced setting

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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