Restaurant assistant manager

Mr John's Real Kerala Kitchen; Brampton; Sur place; CAD 1 500 000 - 4 000 000; Plein temps

Résumé du poste

Mr John's Real Kerala Kitchen in Brampton, Ontario, is seeking a restaurant manager to lead daily operations on site. You will plan menus and pricing within budget, supervise staff, and ensure health and safety standards are met.

The role requires 3–5 years of restaurant management, a college diploma, and strong communication and organizational skills. You will monitor revenues and labour costs, organize schedules, recruit staff, and address customer concerns.

Qualifications

• 3–5 years of restaurant management experience
• College diploma or certificate required
• Experience planning budgets and staffing is beneficial

Responsabilités

• 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
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns

Connaissances

Excellent oral communication

Excellent written communication

Dependability

Attention to detail

Organized

Reliability

Efficient interpersonal skills

Flexibility

Formation

College diploma or certificate (1–2 years)

Outils

Electronic cash register

Point of sale system

Spreadsheet

Description du poste

OVERVIEW

LANGUAGES

English

EDUCATION

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

EXPERIENCE

3 years to less than 5 years

ON SITE

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

WORK SETTING

• Urban area

BUDGETARY RESPONSIBILITY

• $1,500,001 - $4,000,000

RESPONSIBILITIES

TASKS

• 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
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns

SUPERVISION

• More than 20 people

EXPERIENCE AND SPECIALIZATION

COMPUTER AND TECHNOLOGY KNOWLEDGE

• Electronic cash register
• Point of sale system
• Spreadsheet

ADDITIONAL INFORMATION

SECURITY AND SAFETY

• Bondable

TRANSPORTATION/TRAVEL INFORMATION

• Own transportation

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking

PERSONAL SUITABILITY

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability