Restaurant manager

Wind Japanese & Thai

Niagara Falls

On-site

CAD 45,000 - 65,000

Full time

32 hours ago

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Job summary

Wind Japanese & Thai is seeking a restaurant manager in Niagara Falls, Canada. Permanent, full-time position with 32–44 hours per week. You will analyze budgets, plan daily operations, recruit and train staff, and ensure health and safety regulations are followed.

The role requires leadership, strong communication, and ability to manage costs and menus in a fast-paced restaurant environment. Prior experience in budget planning and staff supervision is essential.

Qualifications

College/CEGEP or equivalent experience required.
3 years to less than 5 years in food service or restaurant management.
Smart Serve and Safe Food Handling certificates required.

Responsibilities

Analyze budget to boost and maintain the restaurant's profits.
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
Monitor revenues to determine labour cost; balance cash and prepare reports.

Skills

Oral communication

Written communication

Client focus

Reliability

Organized

Team player

Multitask

Education

College/CEGEP

Or equivalent experience

Tools

MS Excel

MS Outlook

MS Word

Point of sale system

Electronic cash register

Job description

Durée de l'emploi: Permanent

Langue de travail: Anglais

Heures de travail: 32 to 44 hours per week

Education:

Expérience:

EDUCATION

College/CEGEP
or equivalent experience

WORK SETTING

Restaurant

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 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
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
Manage events
Train staff in job duties, sanitation and safety procedures
Supervise and co-ordinate activities of staff who prepare and portion food
Supervise and check assembly of trays
Supervise and check delivery of food trolleys
Prepare and submit reports
Prepare budget and cost estimates
Establish methods to meet work schedules
Establish work schedules
Estimate ingredient and supplies required for meal preparation
Ensure that food and service meet quality control standards
Must have knowledge of the establishment's culinary genres