Lead restaurant operations in a rural setting through staff supervision, customer service, and daily performance evaluation. This permanent position offers 30 to 40 hours weekly.
The Restaurant Manager requires secondary school graduation and two to less than three years of experience. Plan operations, organize inventory, and maintain service procedures. Recruit, schedule, supervise, train, and review staff while addressing customer concerns. Support food preparation methods, menu pricing, marketing plans, and health requirements.
Key Responsibilities:
- Evaluate and plan daily restaurant operations
- Recruit, schedule, supervise, and train staff
- Monitor performance and conduct performance reviews
- Manage inventory, cash balances, and operational forms
- Address complaints and provide customer service
Requirements:
- Secondary school graduation certificate
- Two to less than three years of experience
- Knowledge of MS Office and spreadsheet tools
- Valid driver's licence
- Ability to work shifts and under pressure
Apply restaurant management experience, organized leadership, and customer focus across rural operations, staff coordination, and daily service delivery.