Lead restaurant operations through staff supervision, inventory organization, and daily performance evaluation. This permanent role offers 32 to 40 hours weekly.The Restaurant Operations Manager plans daily activities and supervises five to ten people. Responsibilities include training staff, conducting reviews, and monitoring performance. The role also supports budget-conscious food preparation and pricing decisions.Key Responsibilities:Evaluate and organize daily restaurant operationsSupervise five to ten staff membersTrain employees and conduct performance reviewsMaintain inventory and cost products and servicesEnsure health and safety regulations are followedRequirements:Secondary school graduation certificateTwo years to less than three years' experienceAvailability for shift, evening, morning, or night workAvailability for adaptable, day, or weekend hoursEnglish work languageApply restaurant leadership, staff training, inventory control, and safety oversight across daily operations and service planning.