Restaurant Operations Manager with budgeting and staff supervision expertise, working on site at the physical restaurant location. Lead daily service delivery.
This manager oversees restaurant operations, including budgets, staffing, inventory, suppliers, customer service, and events. The position requires three to less than five years of experience and a one to two year college, CEGEP, or other non-university certificate or diploma. English is required.
Key Responsibilities:
- Analyze budgets to support restaurant profits
- Plan and organize daily restaurant operations
- Recruit, schedule, train, and supervise staff
- Manage inventory and supplier arrangements
- Address customer concerns and manage events
Requirements:
- Three to less than five years of experience
- One to two year college or CEGEP credential
- English language proficiency
- Ability to supervise 16 to 20 people
- Accurate, organized, and client-focused approach
Apply restaurant leadership, financial oversight, and customer service skills while managing in office operations, staff, suppliers, and events.