Restaurant assistant manager

St. Louis Bar & Grill; Lower Sackville; On-site; CAD 42,000 - 60,000; Full time

Job summary

St. Louis Bar & Grill in Lower Sackville, Nova Scotia is seeking an experienced Restaurant Manager to oversee daily operations and drive profitability. You will manage budgets, schedules, and inventory while ensuring exceptional guest service in a fast-paced environment.

The role requires strong leadership, 5+ years in restaurant management, and a proven track record in cost control and staff development. This full-time position offers competitive pay and benefits in a busy hospitality setting.

Qualifications

• Secondary school diploma or equivalent.
• Minimum 5 years of restaurant management experience.
• Strong budgeting, cost control and staff leadership skills.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget to determine costs of foods, alcohol, and supplies.
• Plan and organize daily operations.
• Recruit and train staff and set work schedules.
• Monitor revenues and labour costs, ensuring quality service.
• Enforce health and safety regulations and oversee inventory.

Skills

Budgeting

Staff management

Operations planning

Cost control

Recruitment

Customer service

Team leadership

Education

Secondary school graduation certificate

Job description

Education

• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 to 40 hours per week
• Education:
• Expérience:
  

Education

• Secondary (high) school graduation certificate
  

Work setting

• Restaurant
  

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
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Ensure that food and service meet quality control standards
• Plan, organize, direct, control and evaluate daily operations
  

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Walking
• Bending, crouching, kneeling
  

Personal suitability

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

Employment terms options

• Evening
  

Experience

• 5 years or more
  

Employment terms options

• Day
• Weekend