Restaurant assistant manager

JobsMedia.io; Vancouver; On-site; CAD 42,000 - 64,000; Full time

Job summary

JobsMedia.io in Vancouver is seeking a restaurant operations professional to analyze budgets, develop cost budgets for food and beverages, and evaluate daily operations. You will adjust menus and prices in line with the budget and monitor labor costs while ensuring compliance with safety standards.

You will plan, recruit, and supervise staff, addressing customer concerns and maintaining service quality. The role is permanent, English-language workplace with a 32-40 hour workweek.

Qualifications

• 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.

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.
• Modify food preparation methods and menu prices according to the restaurant budget.
• Monitor revenues to determine labour cost.
• Plan and organize daily operations.
• Recruit staff.
• Supervise staff.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Address customers' complaints or concerns.
• Provide customer service.

Education

College, CEGEP or other non-university certificate or diploma (1–2 years)

Job description

Requirements

• 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

Requirements

• 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

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
• Plan and organize daily operations
• Recruit staff
• Supervise staff
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Provide customer service
• Work Term: Permanent
• Work Language: English
• Hours: 32 to 40 hours per week