Lead restaurant operations onsite through budgeting, staff supervision, and customer service while managing daily priorities and financial performance. English is required.
This Restaurant Operations Manager role requires two years to less than three years of experience. You will plan daily operations, monitor revenues, manage inventory, and coordinate staff performance. The position also covers recruiting, scheduling, training, supplier negotiations, events, and customer concerns.
Key Responsibilities: Analyze budgets to maintain and improve restaurant profits
Plan, organize, direct, and evaluate daily operations
Recruit, schedule, supervise, and train staff
Monitor revenues, labour costs, and staff performance
Ensure health and safety regulations are followed
Requirements: College or CEGEP education, or equivalent experience
Two years to less than three years of experience
English language proficiency
Point of sale system and electronic cash register knowledge
Ability to work onsite and relocate independently
Manage restaurant operations with accurate budgeting, organized scheduling, staff leadership, and attentive customer service onsite.