Restaurant Manager overseeing food costs, supplier negotiations, and inventory, with fully on-site work at the physical location. Direct operations and events.

This food service manager develops budgets for food, ingredients, alcohol, kitchen supplies, and cleaning supplies. Responsibilities also include procurement, staffing, customer service, events, and regulatory compliance. The role requires three to less than five years of experience, English, and a one to two year college, CEGEP, or other non-university certificate or diploma.

Key Responsibilities:

- Develop budgets for food and operating supplies
- Monitor labour costs and staff performance
- Negotiate supplier arrangements for restaurant supplies
- Organize and maintain restaurant inventory
- Provide customer service and manage events

Requirements:

- Three to less than five years of experience
- One to two year certificate or diploma
- English language skills
- Ability to supervise 16 to 20 people
- Productive interpersonal and communication skills

Use food cost control, supplier management, inventory organization, and team supervision skills across demanding restaurant operations.

📌 Restaurant Manager Food Service (Brampton)
🏢 National Sweets & Restaurant
📍 Brampton