Restaurant operations management demands budgeting expertise and staff leadership, with on-site work completed at various physical locations. This role oversees daily service delivery.

As a Restaurant Manager, you will plan operations, evaluate performance, and manage costs across restaurant activities. Your responsibilities include recruiting, scheduling, training, supervising staff, handling inventory, and addressing customer concerns. The position requires English, secondary school graduation or equivalent experience, and two to less than three years of experience.

Key Responsibilities:

• Analyze budgets to maintain and improve restaurant profits
• Plan daily operations and evaluate restaurant performance
• Recruit, schedule, train, and supervise staff
• Manage inventory,
  
  
  
  cash balances, reports, and related forms
• Ensure health and safety regulations are followed

Requirements:

• Secondary school graduation certificate or equivalent experience
• Two to less than three years of experience
• English language ability
• Accuracy, organization, and reliability
• Ability to multitask under pressure and tight deadlines

Apply restaurant leadership, financial oversight, and operational coordination skills across in office locations while supporting staff and customers.