restaurant manager

Government of Canada - Atlantic; New Brunswick; On-site; CAD 30,000 - 60,000; Full time

Job summary

A government agency in Canada is seeking an experienced individual to manage restaurant operations. Responsibilities include budget analysis, staff supervision, and ensuring health and safety regulations are followed. Candidates must possess a Bachelor's degree and have at least 1 year of relevant experience. This role requires on-site work at the physical location with no remote options available.

Qualifications

• Minimum of 1 year of experience in a relevant role.

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.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Conduct performance reviews.
• 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.

Education

Bachelor's degree

Job description

Overview

Languages:
English

Education

• Bachelor's degree

Experience

1 year to less than 2 years

On site

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

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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• 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

Supervision

• 5-10 people