Lead restaurant operations onsite using planning, cash balancing, and customer service skills. English communication and organized execution support daily service.
This Restaurant Manager position requires two years to less than three years of experience and college or CEGEP education. You will plan operations, establish service procedures, supervise staff, and maintain inventory. The role also includes supplier negotiations, catering arrangements, marketing implementation, and complaint resolution. Attention to detail and productive interpersonal skills support responsibilities across restaurant operations.
Key Responsibilities:
- Plan and organize daily restaurant operations
- Determine services and implement operational procedures
- Balance cash and complete financial reports
- Conduct performance reviews and supervise staff
- Maintain inventory and follow health regulations
Requirements:
- College or CEGEP education
- Two years to less than three years of experience
- English language proficiency
- Client focus and excellent oral communication
- Ability to work onsite, under pressure, with attention to detail
Apply restaurant management expertise in operations planning, staff supervision, supplier negotiations, and customer-focused service delivery onsite.