restaurant manager

Gator Ted's Tap & Grill; Burlington; On-site; CAD 52,000 - 75,000; Full time

Job summary

Gator Ted's Tap & Grill in Burlington, Ontario, is seeking an on-site Restaurant Manager to lead daily operations and oversee budgeting, menus, and staff. You will recruit and schedule teams, monitor costs and revenues, ensure compliance with health and safety rules, and drive customer satisfaction.

The role emphasizes leadership, inventory control, supplier and client negotiations, and collaboration with marketing initiatives to grow the business.

Qualifications

• College/CEGEP education required.
• 2–3 years of restaurant management experience.
• On-site work at the physical location.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget for costs of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Modify food preparation methods and menu prices according to the budget.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff and set work schedules.
• Supervise and train staff.
• Determine service offerings and implement procedures.
• Conduct performance reviews and cost products/services.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate with suppliers and clients for catering or facility use.
• Participate in marketing plans and implementation.
• Lead and instruct staff and address customer concerns.
• Provide customer service and manage events.

Skills

Budgeting

Operations

Staff management

Recruitment

Scheduling

Training

Negotiation

Customer service

Marketing plans

Event planning

Leadership

Inventory control

Education

College/CEGEP

Job description

Overview

Languages

• English

Education

• College/CEGEP

Experience

2 years to less than 3 years

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

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
• 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
• 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
• 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

Supervision

• 16-20 people