Lead restaurant operations with budget analysis and staff supervision in an urban setting, working 35 to 40 hours weekly. Permanent employment requires English communication and organized daily oversight.
This Restaurant Manager position requires college or CEGEP education and two to less than three years of experience. You will plan operations, evaluate performance, manage schedules, and support customer service. The work includes supervising staff across various responsibility areas while maintaining accurate financial and inventory records.
Key Responsibilities: Analyze budgets to support restaurant profits
Plan and organize daily restaurant operations
Monitor staff performance and conduct reviews
Set schedules and supervise staff
Address customer concerns and provide service
Requirements: College or CEGEP education
Two to less than three years of experience
Knowledge of MS Office and spreadsheet software
Excellent oral communication and interpersonal skills
Own transportation and versatile shift availability
Apply restaurant management experience, operational organization, and customer focus to oversee staff, finances, schedules, and service.