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.