- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Conduct performance reviews
- Enforce provincial/territorial liquor legislation and regulations
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Train staff in preparation, cooking and handling of food
- Maintain records of food costs, consumption, sales and inventory
- Plan budgets and monitor revenues and expenses
- Plan menus and ensure food meets quality standards
- Requisition food and kitchen supplies
- Prepare and cook meals or specialty foods
- Recruit, organize, train and manage staff
Work conditions and physical capabilities
- Fast-paced setting
- Work under pressure
- Attention to detail
Personal suitability
- Organized
- Reliability
- Team player
Screening questions
- Are you authorized to work in Canada?
- Are you available to start on the date listed in the job posting?
Employment terms options
- Evening
Experience
- 3 years to less than 5 years
Employment terms options
- Morning
- Day
Other benefits
- Parking available
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 40 hours per week
📌 Restaurant manager (North Vancouver)
🏢 Genji Japanese Restaurant
📍 North Vancouver
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