banquet manager

Government of Canada - Western; Prince George; On-site; CAD 45,000 - 60,000; Full time

Job summary

A governmental organization in Canada is seeking a restaurant manager to oversee budget analysis, staff supervision, and daily operations. Candidates should have at least 1 year of relevant experience and a college/CEGEP education. This is an on-site role with no remote options, focusing on improving restaurant profitability through effective management and compliance with safety regulations.

Qualifications

• Minimum 1 year of experience in a restaurant management role.
• Strong understanding of budget management and cost control.
• Ability to lead and supervise a team effectively.

Responsibilities

• Analyze budget to boost and maintain restaurant profits.
• Recruit and train staff for daily operations.
• Plan daily operations to optimize service delivery.
• Ensure compliance with health and safety regulations.

Skills

Budget analysis

Staff management

Customer service

Inventory 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
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people