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.