cafeteria manager

La Luce Ristorante; Toronto; On-site; CAD 52,000 - 65,000; Full time

Job summary

La Luce Ristorante in Toronto is seeking an Operations/Restaurant Manager to oversee daily functions, manage budgets, and lead a team in a high-volume setting. You will plan menus costs, schedule staff, monitor guest service, and ensure health and safety compliance.

The role requires 1 year to less than 2 years of restaurant experience, strong English, and hands-on leadership to drive performance and guest satisfaction at our on-site location.

Qualifications

• 1 year to less than 2 years experience in restaurant operations.
• Proficiency in English required.

Responsibilities

• 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
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Address customers' complaints or concerns

Skills

Budgeting

Staff management

Operations planning

Customer service

Education

No degree required

Job description

Overview

Languages

English

Education

• No degree, certificate or diploma

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

• 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


• Conduct performance reviews


• Organize and maintain inventory


• Ensure health and safety regulations are followed


• Leading/instructing individuals


• Address customers' complaints or concerns