restaurant manager

Korean Air; Calgary; On-site; CAD 42,000 - 64,000; Full time

Benefits offered by this job

Gratuities

Job summary

Korean Air Calgary is seeking an experienced restaurant manager to oversee daily operations, develop budgets for food, beverage, and staff, and ensure compliance with health, safety, and liquor regulations.

You will recruit and train staff, schedule shifts, monitor revenues and labor costs, lead service planning, and maintain inventory while delivering outstanding customer service in a fast-paced environment. This on-site role requires 2–3 years of experience and a high school diploma.

Qualifications

• Secondary school graduation required.
• Experience in restaurant operations and supervision.
• Knowledge of budgeting and inventory management is essential.

Responsibilities

• Develop budgets for food, ingredients, alcohol, and supplies.
• Evaluate and improve daily operations.
• Adjust menus and prices to meet budget targets.
• Monitor revenues and labor costs to optimize profitability.
• Supervise, train, and scheduled staff.
• Recruit and lead staff teams.
• Ensure health and safety regulations and liquor laws are followed.
• Organize inventory and manage supplier relationships.
• Handle customer complaints and provide excellent service.
• Lead marketing plans and event management.

Skills

Budgeting

Operations management

Staff management

Customer service

Event management

Training

Recruitment

Scheduling

Leadership

Compliance

Education

Secondary school diploma

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

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

• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking

Benefits

Financial benefits

• Gratuities