restaurant manager

Government of Canada - Western; Sooke; On-site; CAD 45,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated restaurant manager to enhance profitability and ensure smooth operations. This role requires a keen eye for budget analysis, staff training, and inventory management. You'll be responsible for developing operational procedures, monitoring performance, and addressing customer concerns. If you have a passion for the hospitality industry and a proven track record in management, this opportunity offers a chance to make a significant impact in a dynamic environment. Join a team where your expertise will help shape the future of restaurant operations.

Qualifications

• 3 to less than 5 years of experience in restaurant management.
• Education in a relevant field such as hospitality or business management.

Responsibilities

• Analyze budget to boost and maintain restaurant profits.
• Plan and organize daily operations and train staff.
• Ensure health and safety regulations are followed.

Skills

Budget Analysis

Staff Training

Inventory Management

Customer Service

Education

College or CEGEP Certificate

Job description

Overview

Languages: English

Education: College, CEGEP, or other non-university certificate or diploma from a program of 3 months to less than 1 year

Experience: 3 to less than 5 years

On-site: Work must be completed at the physical location. Remote work is not an option.

Responsibilities and Tasks:

1. Analyze budget to boost and maintain the restaurant’s profits.
2. Develop budget to determine the costs of food, ingredients, alcohol, kitchen, and cleaning supplies.
3. Evaluate daily operations.
4. Monitor revenues to determine labor costs.
5. Monitor staff performance.
6. Plan and organize daily operations.
7. Train staff.
8. Determine the types of services to be offered and implement operational procedures.
9. Conduct performance reviews.
10. Organize and maintain inventory.
11. Ensure health and safety regulations are followed.
12. Negotiate arrangements with suppliers for food and other supplies.
13. Negotiate with clients for catering or use of facilities.
14. Address customers' complaints or concerns.