Restaurant Operations Manager overseeing daily operations, staff performance, schedules, and customer service at various physical locations.
This restaurant management position requires two to less than three years of experience. Candidates need a one- to two-year college, CEGEP, or other non-university certificate or diploma. The work includes staff supervision, training, inventory management, supplier negotiations, and health and safety compliance.
Key Responsibilities: Evaluate and plan daily restaurant operations
Monitor, supervise, train, and review staff performance
Set work schedules and lead five to ten employees
Organize inventory and negotiate supplier arrangements
Address customer concerns and provide customer service
Requirements: One- to two-year college or CEGEP credential
Two to less than three years of experience
English language proficiency
Dependability, flexibility, and reliability
Organized multitasking and interpersonal skills
Manage restaurant operations, staff, suppliers, inventory, and customer service while supporting health and safety requirements on site.