assistant manager, restaurant

Church's Texas Chicken; Edmonton; On-site; CAD 90,000 - 110,000; Full time

Job summary

Church's Texas Chicken in Canada seeks a restaurant manager to lead daily operations and optimize profits at the Edmonton location. The role requires 1–2 years of experience, a high school diploma, and on-site work only.

You will oversee budgeting, staff scheduling, and customer service. Responsibilities include menu pricing adjustments, cost control, supplier negotiations, health and safety compliance, and team development.

Qualifications

• Education: Secondary school graduation certificate is required.
• 1–2 years of experience in restaurant management or related field.
• On-site work only; no remote option.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Determine service type and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies

Skills

Budget analysis

Operations planning

Staff management

Supplier negotiation

Education

High school diploma

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

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

Budgetary responsibility

• 0 - $100,000

Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies