restaurant manager

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years 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 Recruit staff Set staff work schedules Supervise staff Train 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 Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns 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 Physically demanding Attention to detail Standing for extended periods Benefits Financial benefits Gratuities

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising staff performance. Key duties include recruiting and training employees, ensuring health and safety compliance, and addressing customer concerns.

Candidates must have a secondary school graduation certificate and between 2 to 3 years of relevant experience. The role requires the ability to work in a fast-paced, physically demanding environment under tight deadlines.

• Gratuities

• Service à la clientèleSouhaitée

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

• Budget Analysis
• Staff Supervision
• Inventory Management
• Recruitment
• Staff Training
• Customer Service
• Performance Reviews
• Health And Safety Compliance
• Liquor Legislation Enforcement
• Event Management
• Financial Reporting
• Marketing Implementation
• Catering Negotiation
• Operational Procedures
• Scheduling

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

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

18 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level