restaurant assistant manager

St. Louis Bar & Grill; Lower Sackville; On-site; CAD 50,000 - 75,000; Full time

Job summary

St. Louis Bar & Grill in Lower Sackville, NS seeks an experienced restaurant manager to oversee daily operations on site. You will manage budgets, cost control, staff performance, and customer service to maximize profits while maintaining high standards.

The role requires strong leadership, meticulous attention to detail, and knowledge of liquor regulations. On-site work with flexible scheduling is expected.

Qualifications

• Minimum 5 years of experience in restaurant management.
• Experience in budgeting, cost control and revenue optimization.
• Proven ability to lead and train staff.
• Strong customer service and problem-solving skills.
• Knowledge of liquor regulations is a plus.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budgets for food, ingredients, alcohol, and supplies.
• Evaluate daily operations and adjust menus and pricing.
• Plan and organize daily operations and staff schedules.
• Recruit, train, supervise, and lead staff.
• Monitor labour costs and performance.
• Ensure compliance with health, safety and liquor regulations.
• Organize inventory and negotiate supplier arrangements.
• Coordinate with clients for catering or events.
• Participate in marketing plans and implement procedures.
• Balance cash, prepare reports and conduct performance reviews.
• Ensure service meets quality standards.

Education

Secondary (high) school graduation certificate

Job description

Secondary (high) school graduation certificate

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

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

Work setting

• Restaurant

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
• 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

Additional information

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