Manage food service finances, suppliers, and daily operations while supervising staff at a fully on-site restaurant workplace.

As Restaurant Manager, you will determine food, ingredient, alcohol, kitchen, and cleaning supply costs through budget development. You will monitor revenues to determine labour costs, negotiate supplier arrangements, and negotiate catering or facility-use agreements. The position also includes inventory management, marketing participation, event management, and customer service. English is required, with two years to less than three years of experience.

Key Responsibilities:

- Evaluate daily operations and monitor revenues for labour costs
- Negotiate arrangements with suppliers and catering clients




- Organize inventory and participate in marketing implementation
- Supervise, instruct, train, and review staff performance
- Provide customer service and address complaints or concerns

Requirements:

- Secondary school graduation certificate or equivalent experience
- Two years to less than three years of experience
- English language ability
- Effective interpersonal skills and client focus
- Flexibility, organization, and attention to detail

Use restaurant leadership, financial monitoring, supplier negotiation, and event management skills in this on-site management position.

📌 Food Service General Manager (Toronto)
🏢 Charlie Social House
📍 Toronto