RESTAURANT MANAGER

XIAO LONG KAN CQ PTE. LTD.; River Valley; On-site; CAD 55,000 - 70,000; Full time

Job summary

A leading restaurant chain in Canada is seeking a skilled Restaurant Manager to oversee daily operations, lead and train staff, and manage financial controls. The ideal candidate should possess strong leadership skills, experience in the restaurant industry, and a proactive approach to customer service and marketing strategies. This role offers an opportunity to enhance brand image and drive profitability.

Qualifications

• Proven experience in restaurant management.
• Strong leadership and team building skills.
• Excellent financial and cost control abilities.
• Ability to handle customer complaints effectively.
• Knowledge of marketing strategies for restaurant promotion.

Responsibilities

• Oversee daily restaurant operations.
• Organize staff training and improve service skills.
• Manage labor costs and ensure accurate accounting.
• Engage in service and resolve customer complaints.
• Develop marketing strategies and enhance brand image.

Job description

🍴 Core Responsibilities of a Restaurant Manager

Overall Operations Management: Oversee daily restaurant operations, including staff scheduling, inventory, cost control, equipment maintenance, and profit achievement.

Team Leadership and Training: Organize staff training to improve service skills and professional competence, while fostering a positive team atmosphere.

Financial and Cost Control: Review financial reports and inventory records, manage labor costs and expenses, and ensure accurate accounting.

Customer Service and Complaint Handling: Engage directly in service, resolve customer complaints, and maintain strong public relations and customer satisfaction.

Marketing Brand Development: Develop and implement marketing strategies, plan promotional activities, and enhance the restaurant’s brand image and competitiveness.

Hygiene and Safety Management: Supervise restaurant cleanliness, ensure food safety, and enforce fire prevention, theft protection, and equipment safety measures.

Cross-Department Coordination: Maintain communication with kitchen, finance, and administrative departments to ensure smooth restaurant operations.

Emergency Response: Demonstrate strong problem-solving skills to handle unexpected issues in restaurant operations quickly and effectively.