restaurant manager

Korean Air; Calgary; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Gratuities

Job summary

Korean Air is seeking a restaurant supervisor in Calgary, Alberta. The role focuses on budgeting, staffing, and daily operations to meet budget targets while maintaining high service standards.

The candidate will supervise and train staff, recruit and schedule, monitor revenues, and ensure health and safety compliance in a fast-paced environment with attention to detail.

Qualifications

• Secondary school graduation certificate.
• 2–3 years of supervisory experience in a restaurant or food service.
• Knowledge of health and safety regulations and cost control.

Responsibilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations and adjust to budget constraints
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost and optimize staffing
• Monitor staff performance and provide feedback
• Plan and organize daily operations including staffing and scheduling
• Recruit and supervise staff; set staff work schedules
• Train staff and ensure compliance with procedures
• Implement operational procedures and determine service types
• Balance cash, prepare cash reports and related forms
• Conduct performance reviews and cost performance analyses
• Enforce liquor laws and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Lead and instruct staff; address customer complaints
• Provide customer service and manage events

Skills

Budgeting

Staff management

Customer service

Operations planning

Leadership

Performance coaching

Costing

Work under pressure

Education

Secondary (high) school graduation certificate

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