assistant manager - food services

HANAMI; Richmond; On-site; CAD 60,000 - 75,000; Full time

Job summary

HANAMI in Richmond, BC is seeking an on-site Restaurant Manager to oversee daily operations, manage budgets and staffing, and ensure regulatory compliance. The role focuses on cost control, menu pricing, and delivering excellent customer service.

The ideal candidate has 2–3 years of relevant experience and a college-level certificate or diploma. This full-time position requires on-site work at the restaurant and active involvement in marketing and events.

Qualifications

• Requires college level diploma or certificate (3 months to <1 year).
• 2 years to <3 years of experience preferred.
• On site work only; no remote option.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget to determine costs of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Modify food prep methods and menu prices according to budget.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff and set schedules; supervise and train staff.
• Determine services and implement operational procedures.
• Balance cash and complete balance sheets and reports.
• Conduct performance reviews.
• Cost products and services.
• Enforce liquor regulations.
• Organize inventory and ensure health/safety compliance.
• Negotiate with suppliers for food and supplies; negotiate catering or facility use.
• Participate in marketing plans and implementation.
• Lead/instruct staff; address customer complaints; provide service.
• Manage events.

Skills

Budget analysis

Staff supervision

Customer service

Marketing plans

Supplier negotiation

Event management

Inventory control

Education

College/CEGEP certificate or diploma (3 months – <1 year)

Job description

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

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


• Cost products and services


• 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


• 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