assistant manager, restaurant

Government of Canada - Central; Mississauga; On-site; CAD 50,000 - 70,000; Full time

Job summary

A government agency is looking for a Restaurant Manager to oversee operations in Mississauga. Key responsibilities include budget analysis, staff management, and ensuring compliance with health regulations. The role requires strong leadership skills, experience in the food industry, and the ability to work in a fast-paced environment.

Qualifications

• 1-2 years of experience in restaurant management.
• Relevant diploma from college or CEGEP.
• Experience supervising a team of 3-4 people.

Responsibilities

• Analyze budgets to maintain restaurant profits.
• Recruit and train staff, plan daily operations.
• Monitor revenues against labor costs.

Skills

Budgeting

Staff Supervision

Customer Service

Inventory Management

Event Management

Education

College/CEGEP

Job description

Overview Languages

English

Education

• College/CEGEP

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.

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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 3-4 people

Additional information Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload
• Overtime required