Restaurant Operations Managers oversee service procedures, customer care, and financial controls while working 40 hours weekly in a permanent position. This role requires organized leadership and attention to detail.
The Restaurant Manager determines services, implements procedures, and supervises more than 20 people. Responsibilities include inventory, supplier negotiations, health regulations, customer complaints, and service delivery. The position also uses accounting software, point of sale systems, MS Excel, and MS Office.
Key Responsibilities:
- Determine services and implement operational procedures
- Supervise more than 20 people and conduct performance reviews
- Balance cash and complete financial reports
- Organize inventory and negotiate supplier arrangements
- Ensure health regulations and customer service standards
Requirements:
- College or CEGEP education
- Two years to less than three years of experience
- Knowledge of accounting software and electronic cash registers
- Knowledge of MS Excel, MS Office, and MS Windows
- Availability for shift, evening, night, morning, or weekend work
Use restaurant operations, financial reporting, supervision, and customer service skills in this permanent management position.