Restaurant manager

Kibbi; Coquitlam; On-site; CAD 100,000 - 500,000; Full time

Job summary

Kibbi in Coquitlam, Canada seeks an experienced budget and operations supervisor for in-house restaurant management. You will analyze budgets, plan daily operations, recruit and schedule staff, monitor labor costs, and ensure health and safety regulations.

You will supervise 5–10 staff, negotiate supplier arrangements, and address customer concerns while maintaining profitability.

Qualifications

• Secondary (high) school graduation certificate required.
• 3–5 years of experience in restaurant management.

Responsibilities

• 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.
• 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.
• Cost products and services.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Address customers' complaints or concerns.

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.

BUDGETARY RESPONSIBILITY

• $100,001 - $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
• 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
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns

SUPERVISION

• 5-10 people