restaurant manager

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision 11-15 people Credentials Certificates, licences, memberships, and courses First Aid Certificate CPR Certificate Safe Food Handling certificate Food Safety Certificate Experience and specialization Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Point of sale system Spreadsheet Additional information Security and safety Basic security clearance Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

The Restaurant Manager is responsible for overseeing daily operations, monitoring revenues, and managing staff performance and scheduling. Key duties include ensuring health and safety compliance, managing inventory, and addressing customer concerns to maintain high service standards.

Candidates must have 3 to 5 years of experience and a non-university certificate or diploma. Required certifications include First Aid, CPR, and Safe Food Handling certificates.

• Service à la clientèleSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Performance Reviews
• Budget Monitoring
• Scheduling
• Health and Safety Compliance
• Supplier Negotiation
• Event Management
• Point of Sale Systems
• MS Office
• Conflict Resolution
• Team Leadership
• Staff Training
• Liquor Legislation Compliance

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

28 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level