Restaurant assistant manager

Balti Indian Restaurant Inc; Canada; On-site; CAD 42,000 - 62,000; Full time

Job summary

Balti Indian Restaurant Inc. in Canada is seeking a hands-on restaurant supervisor to manage daily operations and staff. You will oversee budgeting, scheduling, recruitment, and customer service while ensuring smooth service at the on-site location.

The role involves balancing cash, coordinating with suppliers, and planning catering or facility use for events, with a focus on delivering quality guest experiences and efficient operations.

Qualifications

• Secondary (high) school graduation certificate or equivalent experience.
• 1 year to less than 2 years of experience.

Responsibilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• 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.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Provide customer service.
• Manage events.

Skills

Customer service

Staff management

Budgeting

Scheduling

Recruitment

Vendor negotiation

Event management

Marketing planning

Operations planning

Education

Secondary (high) school graduation certificate

or equivalent experience

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate
• or equivalent experience

EXPERIENCE

• 1 year to less than 2 years

ON SITE

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

RESPONSIBILITIES

TASKS

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Provide customer service
• Manage events

ADDITIONAL INFORMATION

SECURITY AND SAFETY

• Criminal record check