Restaurant manager

Taverniti Trattoria; Canada; On-site; CAD 50,000 - 70,000; Full time

Job summary

Taverniti Trattoria in Canada is seeking an operations manager to oversee daily restaurant operations, staff performance, scheduling, and service planning. You will recruit, train, and supervise staff, set service levels, and ensure health and safety standards are met.

The role involves negotiating with suppliers and clients for catering or use of facilities, managing events, and addressing customer concerns to maintain high service quality in an urban setting.

Qualifications

• Secondary school graduation certificate.
• 3 years to less than 5 years experience.

Responsibilities

• Evaluate daily operations
• 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
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Education

Secondary (high) school graduation certificate

Job description

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate

EXPERIENCE

• 3 years to less than 5 years

ON SITE

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

WORK SETTING

• Urban area

RESPONSIBILITIES

TASKS

• Evaluate daily operations
• 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
• Address customers' complaints or concerns
• Provide customer service
• Manage events