Restaurant assistant manager

Atsuta Teriyaki and Sushi; Delta; On-site; CAD 42,000 - 65,000; Full time

Job summary

Atsuta Teriyaki and Sushi in Delta, BC is seeking an experienced restaurant supervisor with 2+ years in hospitality. You will manage daily operations, oversee staff, and ensure profitability through budgeting and cost control.

The role requires strong cost awareness, leadership, and customer service skills. On-site work is expected, with responsibilities across scheduling, inventory, safety, and supplier coordination to support a busy dining room and catering events.

Qualifications

• Analyze budget to boost restaurant profits
• Develop budget for food, ingredients, and supplies
• Monitor revenues to control labour costs
• Plan and organize daily operations
• Set staff work schedules and supervise team
• Train staff and ensure health and safety standards
• Balance cash and prepare balance sheets
• Negotiate with suppliers and clients for catering

Responsibilities

• Analyze budget to boost restaurant profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• 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

Client focus

Efficient interpersonal skills

Organized

Reliability

Team player

Ability to multitask

Education

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

Job description

OVERVIEW

LANGUAGES

• English

EDUCATION

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

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
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• 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

SUPERVISION

• 5-10 people

ADDITIONAL INFORMATION

PERSONAL SUITABILITY

• Client focus
• Efficient interpersonal skills
• Organized
• Reliability
• Team player
• Ability to multitask