Restaurant manager

Shinobi sushi Express; Electoral Area A; On-site; CAD 50,000 - 70,000; Full time

Job summary

Shinobi sushi Express in British Columbia seeks an experienced operations leader to manage restaurant activities, budgets, and daily workflows. You will oversee staff, optimize budgets, and ensure high-quality service and profitability at the on-site location.

The role requires 3–5 years of relevant experience, strong organizational skills, and a customer-focused mindset. You will lead planning, scheduling, supplier coordination, and compliance with health and safety standards.

Qualifications

• 3 years to less than 5 years of experience in restaurant or operations 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.
• 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.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service

Skills

Client focus

Organized

Reliability

Team player

Education

Secondary school graduation

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.

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
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

ADDITIONAL INFORMATION

PERSONAL SUITABILITY

• Client focus
• Organized
• Reliability
• Team player