Assistant manager, restaurant

Kibbi Technologies Inc.; Kitimat; On-site; CAD 42,000 - 65,000; Full time

Job summary

Kibbi Technologies Inc. is seeking a restaurant operations professional to manage budgeting, staffing, and daily activities at a rural on-site food service location. The role emphasizes cost control, menu pricing, supplier negotiations, and ensuring health and safety standards.

Candidate should have 1+ year experience, a college diploma or certificate (3 months to <1 year) or equivalent experience, and relevant certifications like Safe Food Handling and ProServe. The position requires hands-on leadership and strong operational planning.

Qualifications

• 1 year to less than 2 years
• Safe Food Handling certificate
• ProServe program

Responsibilities

• 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
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare food order summaries for chef
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards

Skills

Budget analysis

Staff supervision

Operations planning

Customer service

Inventory management

Safety compliance

Staff recruitment

Scheduling

Negotiation

Event management

Education

College diploma or certificate (3 months to <1 year)

Tools

POS systems

Budgeting tools

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

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

EXPERIENCE

1 year to less than 2 years

ON SITE

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

WORK SETTING

• Rural area
• Food service establishment

RESPONSIBILITIES

TASKS

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen andcleaning supplies
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurantbudget
• 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
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare food order summaries for chef
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards

SUPERVISION

5-10 people

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Safe Food Handling certificate
• ProServe program