Restaurant manager

THE SECOND CUP LTD.; Canada; Presencial; CAD 52.000 - 78.000; Jornada completa

Descripción de la vacante

The Second Cup Ltd. in Canada seeks a restaurant operations supervisor to manage daily budgeting, cost control, supplier negotiations, and menu planning. You will lead a team, implement procedures and ensure compliance with health and safety standards.

With 1–2 years of relevant experience and a college diploma, you will analyze budgets, oversee staff scheduling, monitor revenues, and contribute to marketing plans and outstanding customer service.

Formación

• Minimum college diploma required for the role.
• Experience in budgeting and cost control is preferred.
• Ability to lead and supervise a team in a fast-paced restaurant.
• Knowledge of liquor regulations and health standards.
• Strong analytical and problem-solving skills.

Responsabilidades

• Analyze budget to boost and maintain profits
• Develop budget to determine costs of food, ingredients, and supply costs
• Evaluate daily operations for efficiency
• Monitor revenues and labour costs
• Recruit, train and schedule staff; supervise
• Ensure health, safety, and liquor regulations are followed
• Negotiate with suppliers for food and supplies
• Organize inventory and cash reports
• Provide customer service and address complaints

Conocimientos

Accurate

Client focus

Dependability

Efficient interpersonal skills

Excellent oral communication

Excellent written communication

Educación

College, CEGEP or other non-university certificate or diploma from a program

Herramientas

Accounting software

Electronic cash register

MS Access

MS Outlook

MS PowerPoint

MS Windows

Point of sale system

Spreadsheet

Descripción del empleo

OVERVIEW

LANGUAGES

• English

EDUCATION

• College, CEGEP or other non-university certificate or diploma from a program

EXPERIENCE

• 1 year to less than 2 years

ON SITE

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

WORK SETTING

• Willing to relocate

BUDGETARY RESPONSIBILITY

• $500,001 - $1,500,000

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
• 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
• 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

• 5-10 people

COMPUTER AND TECHNOLOGY KNOWLEDGE

• Accounting software
• Electronic cash register
• MS Access
• MS Outlook
• MS PowerPoint
• MS Windows
• MS Word
• Point of sale system
• Spreadsheet

SECURITY AND SAFETY

• Criminal record check

TRANSPORTATION/TRAVEL INFORMATION

• Own transportation

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload

PERSONAL SUITABILITY

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication