Head of Restaurant Operations

Calypso Waterpark; Ottawa; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Health care plan

Disability benefits

Wellness program

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Budget management

Operations planning

Staff supervision

Training staff

Customer service

Attention to detail

Communication

Education

Bachelor's degree

Equivalent experience

Tools

MS Excel

MS Office

POS system

Job description

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.