Deliver customer service and resolve concerns while supervising restaurant staff and maintaining health and safety standards in daily operations.
As a Restaurant Manager, you will provide service, respond to complaints, and lead or instruct individuals. The position includes evaluating operations, setting schedules, managing events, and supervising one or two people. You will also analyze budgets, cost products and services, organize inventory, and support restaurant profitability.
Key Responsibilities:
Address customers' complaints or concerns professionally
Provide customer service throughout restaurant operations
Lead and instruct individuals during assigned work
Set staff work schedules and supervise employees
Ensure health and safety regulations are followed
Requirements:
College or CEGEP education
Two to less than three years of experience
Team-oriented and organized personal suitability
Attention to detail in a rapid-paced workplace
English work language
Use restaurant leadership, customer service, scheduling, and operational skills to support consistent daily service and customer satisfaction.