restaurant manager

Overview Languages English Education College/CEGEP or equivalent experience Experience 7 months to less than 1 year On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Organize and maintain inventory Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Provide customer service Manage events Supervision 5-10 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff scheduling, and performance monitoring. Key duties involve managing inventory, negotiating with suppliers, and ensuring high-quality customer service and event management.

Candidates should have a college diploma or equivalent experience with 7 months to 1 year of relevant experience. The role requires the ability to work in a fast-paced environment under pressure with strong organizational and interpersonal skills.

• Service à la clientèleSouhaitée
• Gestion des stocksSouhaitée

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

• Budget Analysis
• Staff Supervision
• Inventory Management
• Customer Service
• Performance Reviews
• Cost Control
• Scheduling
• Supplier Negotiation
• Marketing Implementation
• Event Management
• Cash Balancing
• Operational Procedures

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

Formation minimale

Diplôme collégial

Expérience minimale

0+ ans

Postuler avant le

22 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level