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
Efficient interpersonal skills and client focus
Flexibility, organization, and attention to detail
Use restaurant leadership, financial monitoring, supplier negotiation, and event management skills in this in office management position.

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