Restaurant assistant manager

Chachi's; Electoral Area A; On-site; CAD 45,000 - 65,000; Full time

Job summary

Chachi's in British Columbia, Canada seeks a hands-on manager to optimize restaurant operations. The role focuses on budgeting, price setting, and cost control, with responsibility for staffing, scheduling, training, and service quality.

On-site work is required with coordinating budgets, procurement, and customer relations. This position requires 1–2 years experience in hospitality and a college diploma, and emphasizes accuracy, reliability, and teamwork.

Qualifications

• 1-2 years of experience in a restaurant or hospitality setting preferred.
• Strong budgeting and cost-control abilities are essential.
• Excellent leadership and team-management skills.

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 and adjust menus or pricing as needed.
• Monitor revenues to determine labour cost and staff performance.
• Plan, organize, and supervise daily operations; recruit, schedule, and train staff.
• Balance cash and complete balance sheets; conduct performance reviews.
• Organize inventory and negotiate with suppliers for food and supplies.
• Address customer complaints and oversee events and catering as needed.

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

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

• 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
• 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
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

ADDITIONAL INFORMATION

SECURITY AND SAFETY

• Basic security clearance

TRANSPORTATION/TRAVEL INFORMATION

• Own transportation

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Large workload

PERSONAL SUITABILITY

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