manager

Mangal Kebab House; Toronto; On-site; CAD 68,000 - 82,000; Full time

Benefits offered by this job

Vacation pay

Statutory holidays

Job summary

Mangal Kebab House in Toronto area seeks an experienced Restaurant Manager to oversee daily operations of its Turkish restaurant. You will manage staff, purchasing, inventory, budgeting, and ensure quality and authenticity of dishes, while delivering excellent customer service.

English proficiency is required; knowledge of Turkish cuisine is a valuable asset. This full-time role offers opportunities for growth and performance-based bonuses.

Qualifications

• College diploma or university degree in hospitality management or related field, or equivalent experience.
• Minimum of 3 years in restaurant management or senior supervisory roles.
• Experience with bookkeeping, purchase/sales records, inventory control, supplier accounts, and POS systems.
• Knowledge of Turkish cuisine is an asset.
• Strong leadership, organization, problem-solving, cost-control, and customer service skills.

Responsibilities

• Plan and direct daily restaurant operations.
• Supervise staff and coordinate schedules.
• Recruit, train, and evaluate employees on service standards and procedures.
• Oversee purchasing, inventory, supplier invoices, and financial reports.
• Ensure Turkish dishes meet authenticity, taste, and presentation standards.
• Collaborate with chefs to maintain quality and consistency.
• Maintain cleanliness, safety, and sanitation across areas.

Skills

Staff supervision

Cost control

Customer service

Operations management

Turkish cuisine knowledge

Education

Diploma in hospitality management

Tools

POS systems

Inventory management software

Job description

• NOC Job Code/Title: 60030 – Restaurant and food service managers) - Restaurant Manager (Specialized in Turkish Restaurant Operations)

Mangal Kebab House has grown to be a well-known Turkish restaurant in the food industry. The company specializes in Turkish cuisine.

Mangal Kebab House is seeking one experienced Restaurant Manager (NOC 60030 – Restaurant and food service managers) to oversee the daily operations of its Turkish restaurant. The position is responsible for operational and financial coordination, purchasing and inventory control, staff supervision, customer service, and ensuring that all food is prepared and served at the highest quality standards.

Duties and Responsibilities

• Plan, organize, direct, control, and evaluate the daily operations of the restaurant.


• Supervise and coordinate servers, kitchen employees, cashiers, and support staff; assign duties, prepare work schedules, and monitor employee performance.


• Recruit, train, coach, and evaluate employees on service standards, workplace procedures, customer relations, food handling, and health and safety requirements.


• Oversee purchase and sales records, supplier invoices, operating expenses, cash handling, and routine financial reports, and provide accurate information to the company’s accountant and ownership.


• Manage the purchasing, receiving, storage, and inventory of food, ingredients, beverages, packaging, cleaning supplies, and other restaurant materials.


• Source authentic Turkish food products and ingredients, communicate with suppliers, compare prices and quality, coordinate deliveries, and maintain reliable stock levels.


• Monitor inventory usage, food costs, waste, spoilage, and product shortages, and implement cost-control measures when required.


• Provide leadership to front-of-house and back-of-house teams and maintain effective communication between servers, kitchen employees, management, and ownership.


• Respond to customer questions, feedback, and complaints professionally and take corrective action to maintain a high level of customer satisfaction.


• Work closely with chefs and kitchen supervisors to ensure Turkish dishes meet the restaurant’s standards for authenticity, taste, presentation, portion size, temperature, and consistency.


• Inspect meals before service when necessary and ensure that food leaving the kitchen is of the highest possible quality.


• Monitor the cleanliness, organization, and condition of the dining room, kitchen, storage areas, and service stations.


• Ensure restaurant policies, food safety procedures, sanitation standards, and applicable workplace requirements are followed by all employees.


• Coordinate reservations, high-volume service periods, special events, catering orders, and customer service requirements.


• Assist with budgeting, menu pricing, sales analysis, promotions, supplier negotiations, and operational planning.


• Prepare management reports for ownership and recommend improvements to service quality, efficiency, staffing, purchasing, and profitability.

Educational and Experience Requirements

• College diploma or university degree in hospitality management, business administration, food service management, accounting, or a related field; equivalent relevant experience may also be considered.


• Minimum of 3 years of restaurant management, food service management, or senior supervisory experience.


• Experience with restaurant bookkeeping support, purchase and sales records, inventory control, supplier accounts, and point-of-sale systems.


• knowledge of Turkish cuisine, Turkish food products, ingredient standards, and high-volume restaurant operations is an asset but not a requirement.


• Demonstrated leadership, organization, problem-solving, cost-control, and customer service skills.

Language Requirements

• Proficiency in English is required for staff supervision, customer service, reporting, and communication with regulatory and business contacts.


• Knowledge of Turkish is an asset for communicating with Turkish product suppliers, understanding product specifications and cuisine terminology, and supporting an authentic Turkish restaurant operation.

Employment Terms, Wage, and Benefits

• Permanent, full-time position.


• Starting wage: $40 per hour.


• Minimum hours: 35 hours per week.


• Work schedule may include evenings, weekends, and statutory holidays based on restaurant operations.


• Potential wage increases and performance-based bonuses may be provided following management review.


• Vacation pay, statutory holiday entitlements, and other employment benefits will be provided in accordance with the employment agreement and applicable Ontario requirements.

Work Location

1585 Warden Ave Unit 4, Scarborough, ON M1R 2S9