Restaurant manager

Thai Signature; Mississauga; On-site; CAD 52,000 - 78,000; Full time

Benefits offered by this job

Bonus

Gratuities

Job summary

Thai Signature in Mississauga is seeking an experienced Restaurant Operations Manager to lead daily dining room and kitchen activities on site. You will oversee budgeting, staff scheduling, and service quality while ensuring compliance with health and safety standards.

The role requires 3–5 years of restaurant management experience and a College/CEGEP education. On-site work, with opportunities to contribute to marketing and catering initiatives and to lead a team of 5–10 staff.

Qualifications

• 3–5 years of restaurant management experience.
• Experience supervising staff.
• Knowledge of budgeting and cost control.

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 revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• 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
• Manage events

Skills

Budgeting

Staff supervision

Customer service

Operations management

Education

College/CEGEP

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• College/CEGEP

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

• 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 performancePlan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• 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
• Manage events

SUPERVISION

• 5-10 people

BENEFITS

FINANCIAL BENEFITS

• Bonus
• Gratuities