Restaurant assistant manager

Gabriel's Cafe; Vancouver; On-site; CAD 55,000 - 75,000; Full time

Job summary

Gabriel's Cafe in Vancouver seeks an experienced restaurant manager to oversee daily operations on-site. The role requires planning and organizing activities, setting staff schedules, and supervising staff to ensure efficient service and profitability.

Responsibilities include monitoring labor costs, adjusting menu pricing, and collaborating on supplier negotiations and marketing efforts. A minimum of 3–5 years in restaurant management is expected, with a focus on health and safety compliance.

Qualifications

• 3+ years of experience in restaurant management or a similar role.
• Secondary school diploma is required.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits.
• 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.
• 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.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Manage kitchen operations.
• Perform same duties as workers supervised.

Skills

Budget analysis

Operations evaluation

Staff supervision

Staff scheduling

Menu pricing

Labor cost monitoring

Vendor negotiations

Marketing involvement

Customer service handling

Kitchen operations management

Education

Secondary school diploma

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate

EXPERIENCE

3 years to less than 5 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
• 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
• 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
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Manage kitchen operations
• Perform same duties as workers supervised