restaurant manager

Government of Canada - Central; Nova Scotia; On-site; CAD 30,000 - 60,000; Full time

Job summary

A government entity in Canada is seeking a candidate to analyze and manage restaurant budgets while leading a team of 5-10 staff members. The role involves developing cost strategies, monitoring daily operations, and ensuring customer satisfaction in a fast-paced environment. The ideal candidate will have at least 7 months of relevant experience, a college education or equivalent, and strong interpersonal skills. This position requires work to be performed at a physical location without remote options.

Qualifications

• Must have college education or equivalent experience.
• 7 months to less than 1 year of experience in a similar role.
• Ability to manage a team of 5-10 people.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget for food and supplies.
• Monitor staff performance and organize daily operations.
• Participate in marketing plans.
• Provide customer service and manage events.

Skills

Client focus

Attention to detail

Dependability

Organized

Team player

Education

College/CEGEP or equivalent experience

Job description

Overview

Languages: English

Education

• College/CEGEP
• or equivalent experience

Experience

7 months to less than 1 year

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
• 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
• 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
• Organize and maintain inventory
• 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
• Provide customer service
• Manage events

Supervision

• 5-10 people

Additional information Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask