Restaurant manager

Gator Ted's Tap & Grill; Canada; On-site; CAD 45,000 - 65,000; Full time

Job summary

Gator Ted's Tap & Grill in Canada is seeking an experienced restaurant manager to oversee daily operations, budgeting, menu pricing, and cost controls at the on-site location.

You will lead a team of 16–20 staff, recruit and train personnel, schedule shifts, monitor performance, coordinate events, negotiate with suppliers, ensure health and safety compliance, and deliver outstanding customer service.

Qualifications

• Requires 2–3 years of experience
• Education: College/CEGEP
• On-site work at physical location

Responsibilities

• Analyze budget to boost and maintain 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

Skills

Budget management

Staff management

Operations planning

Customer service

Supplier negotiation

Event management

Training staff

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

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