Lead restaurant operations with budget oversight, staff supervision, and customer service in an urban-area setting with public transportation available.
This Restaurant Manager position requires two to less than three years of experience and college or CEGEP education. You will plan daily operations, manage events, supervise five to ten people, and maintain service standards. The role includes inventory, supplier, and catering coordination.
Key Responsibilities:
- Evaluate and organize daily restaurant operations
- Recruit, schedule, supervise, and review staff
- Monitor revenues and determine labour costs
- Manage inventory, events, and supplier arrangements
- Address customer concerns and provide customer service
Requirements:
- College or CEGEP education
- Two to less than three years of experience
- Ability to supervise five to ten people
- MS Office, Outlook, Windows, and Word knowledge
- Client focus, dependability, flexibility, and organization
Apply restaurant management expertise across operations, staffing, budgeting, inventory, events, and customer service responsibilities.