restaurant manager

Fire House Sub; Hanover; On-site; CAD 32,000 - 45,000; Full time

Job summary

Fire House Sub in Hanover, ON is seeking a full‑time manager to oversee daily restaurant operations. The role requires budgeting, inventory control, staff supervision, and ensuring health and safety standards are met.

Responsibilities include training staff, managing suppliers, setting menu pricing, and delivering excellent customer service. The position starts as soon as possible and offers permanent, full‑time employment at 28.00 hourly for 35 hours per week.

Qualifications

• Secondary school graduation certificate.
• 1–2 years of experience or more.
• Work must be performed at the physical location; no remote work accepted.

Responsibilities

• 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.
• Conduct performance reviews.
• Cost products and services.
• 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

Skills

Budgeting

Operations management

Staff training

Staff supervision

Customer service

Negotiation with suppliers

Marketing planning

Leadership

Education

Secondary school diploma

Job description

Job details

• Location Hanover , ON N4N 3B8
• Salary 28.00 hourly / 35 hours per week
• Terms of employment Permanent employment Full time
• Starts as soon as possible
• Source Job Bank #3677751

Education

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

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

Tasks

• 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
• Conduct performance reviews
• Cost products and services
• 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

Supervision

• 5-10 people

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

Support for youths

• Offers on-the-job training tailored to youth
• Provides awareness training to employees to create a welcoming work environment for youth

Who can apply for this job?

The employer accepts applications from:

• Canadian citizens and permanent or temporary residents of Canada
• other candidates, with or without a valid Canadian work permit

Advertised until

2026-10-05