Restaurant operations management requires budgeting, scheduling, and staff supervision. This on-site position is based at the physical workplace and requires English.
The Restaurant Manager plans and organizes daily restaurant operations while monitoring revenues, labour costs, and staff performance. Responsibilities include managing events, organizing inventory, addressing customer concerns, and ensuring health and safety regulations are followed. The position requires two to less than three years of experience and a one- to two-year college, CEGEP, or other non-university certificate or diploma.
Key Responsibilities:
- Develop budgets for food, alcohol, supplies, and kitchen costs
- Plan operations and set staff work schedules
- Supervise, train,
and review three to four staff
- Balance cash, reports, and related financial forms
- Manage events and address customer concerns
Requirements:
- Two to less than three years of experience
- One- to two-year college or CEGEP certificate or diploma
- English language ability
- Availability for in office work at the physical location
- Ability to supervise three to four people
Apply restaurant management expertise across budgeting, scheduling, supervision, inventory, customer service, and event management responsibilities.