Restaurant manager

Education: Expérience: Education College/CEGEP Tasks 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 Recruit staff Supervise staff Train staff Determine type of services to be offered and implement operational procedures Organize and maintain inventory Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Screening questions Do you have experience working in this field? Employment terms options Early morning Evening Shift Experience 2 years to less than 3 years Employment terms options Flexible hours Morning Night Day Weekend Overtime required Other Benefits Other benefits Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week

The Restaurant Manager is responsible for overseeing daily operations, managing staff performance, and controlling budgets and food preparation methods. They also handle supplier negotiations, inventory maintenance, and the resolution of customer complaints.

Candidates must have between 2 and 3 years of experience in the field and a college or CEGEP education. The role requires the ability to work in a fast-paced environment under pressure with a strong focus on reliability and teamwork.

• Service à la clientèleSouhaitée
• Gestion des stocksSouhaitée

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

• Operational Planning
• Staff Recruitment
• Staff Training
• Performance Monitoring
• Inventory Management
• Supplier Negotiation
• Budgeting
• Customer Service
• Catering Management
• Staff Supervision
• Oral Communication
• Interpersonal Skills

• Hospitality
• Food & Beverage
• Management & Leadership

Formation minimale

Diplôme collégial

Expérience minimale

2+ ans

Postuler avant le

13 sept. 2026

Langue de l’offre

anglais

Heures de travail

30 heures par semaine

Niveau d’expérience

Mid-Senior level