restaurant manager

La Veranda Osteria; Golden Horseshoe; On-site; CAD 40,000 - 60,000; Full time

Job summary

An established industry player in the culinary sector is seeking a dedicated restaurant manager to oversee daily operations and enhance profitability. This role involves analyzing budgets, training staff, and ensuring exceptional customer service. The ideal candidate will have a strong background in restaurant management, with a focus on operational efficiency and compliance with health regulations. Join a vibrant team where your leadership will directly impact the success of the restaurant, creating memorable dining experiences for customers and fostering a positive work environment for staff. If you are passionate about the culinary arts and enjoy a dynamic work setting, this opportunity is for you.

Qualifications

• Minimum 7 months experience in restaurant management.
• Strong understanding of budget management and staff training.

Responsibilities

• Analyze and develop budgets to maintain restaurant profits.
• Train staff and monitor performance for optimal operations.
• Ensure compliance with health and safety regulations.

Skills

Budget Analysis

Staff Training

Customer Service

Operational Planning

Inventory Management

Education

College or CEGEP diploma

Job description

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

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 staff performance
• Plan and organize daily operations
• 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

Experience

• 7 months to less than 1 year