Restaurant manager

Northern Motor InnThis link will open in a new window; Area C (Long Beach); On-site; CAD 52,000 - 68,000; Full time

Job summary

Northern Motor Inn in British Columbia is seeking a Restaurant Manager to lead daily operations at our on-site facility. You will plan budgets, schedule staff, supervise, train, and ensure exceptional customer service while optimizing profits.

Responsibilities include cost control, inventory, health and safety compliance, supplier negotiations, staff performance reviews, event management, and contributing to marketing plans.

Qualifications

• 3–5 years of restaurant management experience.
• College/CEGEP in hospitality or related field preferred.
• Strong leadership and communication 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
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Skills

Budgeting

Staff management

Customer service

Education

College/CEGEP

Job description

OVERVIEW

LANGUAGES

• English

EDUCATION

• College/CEGEP

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
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service
• Manage events

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Serving It Right Certificate
• Food Safety Certificate