Director of operations - restaurant

Calypso Waterpark; Ottawa; Presencial; CAD 55.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health care plan

Disability benefits

Wellness program

Descripción de la vacante

Calypso Waterpark in Ottawa is seeking a restaurant operations manager to lead budgeting, menu pricing, and cost controls while ensuring guest satisfaction. The role requires 3–5 years of hospitality experience and a Bachelor's degree or equivalent.

You will supervise 50–100 staff, train teams, negotiate with suppliers, monitor revenues, and ensure compliance with Smart Serve and Food Safety regulations, all at the on-site location.

Formación

• Bachelor's degree or equivalent experience.
• 3–5 years of restaurant operations or hospitality management.
• On-site work at the Ottawa location.
• Experience with budgeting, cost controls and inventory.

Responsabilidades

• 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.
• Plan and organize daily operations.
• Supervise staff.
• Train staff.
• Cost products and services.
• Enforce provincial liquor legislation and regulations.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Manage events.

Conocimientos

Budget management

Operations planning

Staff supervision

Training staff

Customer service

Attention to detail

Communication

Educación

Bachelor's degree

Equivalent experience

Herramientas

MS Excel

MS Office

POS system

Descripción del empleo

OVERVIEW

LANGUAGES

English

EDUCATION

• Bachelor's degree
• or equivalent experience

EXPERIENCE

• 3 years to less than 5 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
• Plan and organize daily operations
• Supervise staff
• Train staff
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Manage events

SUPERVISION

• 50-100 people

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Smart Serve
• Food Safety Certificate

EXPERIENCE AND SPECIALIZATION

COMPUTER AND TECHNOLOGY KNOWLEDGE

• MS Excel
• MS Office
• Point of sale system

ADDITIONAL INFORMATION

SECURITY AND SAFETY

• Basic security clearance
• Criminal record check

TRANSPORTATION/TRAVEL INFORMATION

• Own vehicle
• Public transportation is not available

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Tight deadlines
• Attention to detail

PERSONAL SUITABILITY

• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Organized

BENEFITS

HEALTH BENEFITS

• Disability benefits
• Health care plan

OTHER BENEFITS

• Wellness program