Operations manager, restaurant

Tini Vietnamese Restaurant; Siksiká #146, Alberta; On-site; CAD 45,000 - 68,000; Full time

Job summary

Tini Vietnamese Restaurant in Canada seeks an experienced Restaurant Manager to oversee daily operations, drive profits, and ensure top customer service. The role requires hands-on leadership at the on-site location and a college/CEGEP education with 2–3 years of relevant experience.

You will plan menus and prices within the budget, supervise staff, recruit and train, organize schedules, and monitor health, safety, and compliance while negotiating with suppliers and managing events.

Qualifications

• 2 years to less than 3 years of experience required.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits.
• 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.
• Train 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.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events

Skills

Budget analysis

Staff management

Operations planning

Scheduling

Training

Customer service

Event management

Supplier negotiation

Health & safety

Menu pricing

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

TASKS

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Train 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
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Manage events

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Attention to detail
• Combination of sitting, standing, walking

PERSONAL SUITABILITY

• Accurate
• Client focus
• Flexibility
• Organized
• Reliability
• Team player