Operations manager, restaurant

Government of Canada - Atlantic; London; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government organization in Ontario is seeking a candidate for a role focused on analyzing budgets and managing restaurant operations. The ideal candidate will have 2-3 years of experience in a similar role and possess a College/CEGEP education. Responsibilities include staff supervision, budgeting for supplies, and maintaining operational standards. This is a full-time on-site position requiring strong leadership and customer service skills.

Qualifications

• 2 years to less than 3 years of experience required.
• Ability to analyze budgets and improve restaurant profits is essential.
• Skills in staff management and customer service are necessary.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits.
• Develop budget for food, ingredients, and supplies.
• Evaluate and modify daily operations.

Skills

Budget analysis

Staff supervision

Inventory management

Customer service

Education

College/CEGEP

Job description

Overview

Languages: English

Education

• College/CEGEP

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

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
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• 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
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Manage events