Restaurant manager

New Frontier Pub & Nightclub; Fort St. John; On-site; CAD 55,000 - 70,000; Full time

Job summary

New Frontier Pub & Nightclub is seeking a capable restaurant operations supervisor to manage budget, daily operations, and staff across all shift schedules. The role requires hands-on leadership to optimize costs and service levels at the venue.

You will oversee recruitment, training, inventory, and supplier relations, ensuring smooth service delivery and adherence to quality standards at the on-site location.

Qualifications

• College or diploma in hospitality or related field.
• 2–3 years of experience in a supervisory role.
• Proven ability to manage budgets and costs.
• Experience in restaurant or pub operations.

Responsibilities

• 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.
• Organize and maintain inventory.
• Negotiate arrangements with suppliers for food and other supplies.

Skills

Budgeting

Staff management

Operations planning

Recruit staff

Scheduling

Food & beverage cost control

Education

College/CEGEP diploma or certificate (1–2 years)

2–3 years experience in supervisory role

Job description

LANGUAGES

English

EDUCATION

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

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

• 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
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies