Assistant manager, restaurant

ORIGINAL SWEETS & CATERS; Calgary; On-site; CAD 45,000 - 65,000; Full time

Job summary

Original Sweets & Caters is seeking a hands-on Restaurant Operations Manager to lead daily kitchen and service activities across multiple locations in Canada. You will plan budgets, supervise staff, monitor costs and implement procedures to boost profitability while maintaining quality and safety standards.

With 2–3 years of experience, you will train personnel, address customer concerns and collaborate with suppliers and clients on catering events.

Qualifications

• 2+ years of experience in restaurant/food service management.
• On-site work at multiple locations only.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget to determine costs of food, ingredients, alcohol, kitchen and cleaning supplies.
• Modify food preparation methods and menu prices according to budget.
• Monitor staff performance.
• Plan and organize daily operations.
• Train staff.
• Determine type of services and implement procedures.
• Balance cash and complete balance sheets and cash reports.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate with suppliers for food and supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Lead and instruct staff.
• Address customers’ complaints or concerns.

Skills

Budget analysis

Staff supervision

Inventory management

Operations planning

Training staff

Negotiation

Education

Diploma in Hospitality or related program

Job description

• Anticipated Start Date : As soon as possible
• Posting Date : 08 Oct 2026
• Expiry Date : 06 Apr 2027

Description

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

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Various locations

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• 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
• 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

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