Operations manager, restaurant

Bulwark Craft Ciders

Halifax

On-site

CAD 55,000 - 75,000

Full time

14 days+

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Benefits offered by this job

Dental plan

Disability benefits

Health care plan

Vision care benefits

Gratuities

Paid time off (volunteering orersonal)

Team building opportunities

Job summary

Bulwark Craft Ciders in an urban Canadian setting seeks a Restaurant Operations Manager to oversee daily activities, budgeting, staffing, and profitability. You will ensure compliance with health and safety regulations while driving guest satisfaction.

Leading and training up to 10 staff, you’ll coordinate schedules, monitor performance, and balance accounts to support a profitable operation in a busy bar/restaurant environment.

Qualifications

Bachelor's degree required or equivalent tourism/retail education.
Excellent communication and teamwork abilities.
Proven ability to manage budgets and staff.

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 staff performance.
Plan and organize daily operations.
Recruit staff; set work schedules; supervise and train staff.
Balance cash and complete balance sheets and related forms.
Enforce liquor regulations and organize inventory.
Provide customer service and manage events.

Skills

Excellent oral communication

Attention to detail

Organized

Team player

Ability to multitask

Flexibility

Education

Bachelor's degree

Job description

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 to 44 hours per week
Education:
Expérience:

EDUCATION

Bachelor's degree

WORK SETTING

Urban area
Relocation costs not covered by employer
Retail business
Restaurant and food service
On-site customer service
Food service establishment
Bar

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 staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Maintain inventory of supplies
Report information to supervisor