Cafeteria manager

La Luce Ristorante; Toronto; On-site; CAD 42,000 - 65,000; Full time

Job summary

La Luce Ristorante is seeking an experienced restaurant operations lead to manage budgets, supervise staff, and optimize daily workflows. The role focuses on controlling costs, planning services, and upholding health and safety standards.

The candidate will supervise training, schedule staff, and address guest concerns while ensuring smooth service and inventory control. English proficiency is required for daily operations.

Qualifications

• No formal degree required for this role.

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 staff performance.
• Plan and organize daily operations.
• 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.

Education

No degree required

Job description

• 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 staff performance


• Plan and organize daily operations


• 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

Education

• No degree, certificate or diploma

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

Experience

• 1 year to less than 2 years


• Durée de l'emploi: Permanent


• Langue de travail: Anglais


• Heures de travail: 30 to 40 hours per week