restaurant manager

Gator Ted's Tap & Grill; Burlington; On-site; CAD 52,000 - 76,000; Full time

Job summary

Gator Ted's Tap & Grill in Burlington, Ontario is seeking an on-site Restaurant Manager with 2–3 years of experience to oversee daily operations.

You will analyze budgets, manage costs for food, alcohol and supplies, supervise staff, and coordinate scheduling, training and performance reviews. The role includes interacting with clients, supporting marketing initiatives and ensuring health and safety standards are met.

Qualifications

• 2 years to less than 3 years of experience in restaurant operations or hospitality management.
• Experience working on-site at a physical location.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget for food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Modify food preparation methods and menu prices according to budget.
• Monitor revenues to determine labour cost.
• Plan and organize daily operations.
• Recruit, train and supervise staff; set work schedules.
• Negotiate with suppliers and clients for catering or facility use.
• Participate in marketing plans and implementation.
• Ensure health and safety regulations are followed.
• Organize inventory and supervise staff performance.

Education

College/CEGEP

Job description

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

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
• 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