Restaurant Manager

Autism Services; Saskatoon; On-site; CAD 55,000 - 75,000; Full time

Job summary

Autism Services in Saskatoon, SK is seeking an experienced operations manager to lead the day-to-day activities of a restaurant, bar or other food service. The role involves planning, directing, and evaluating operations to ensure efficiency and quality.

You will recruit and train staff, set schedules, manage inventory, monitor revenues, and ensure health and safety. Strong organizational, communication and leadership skills are essential.

Qualifications

• Completed at least some secondary school.
• Strong organizational skills.
• Management skills and ability to lead a team.
• Excellent communication skills.
• Excellent customer service skills.
• Strong analytical and reporting skills.
• Flexibility.
• Strong interpersonal skills.
• Ability to work together as a team.

Responsibilities

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, or other food or beverage service.
• Determine type of services to be offered and implement operational procedures.
• Recruit staff and oversee staff training.
• Set staff work schedules and monitor staff performance.
• Control inventory, monitor revenues and modify procedures and prices.
• Resolve customer complaints and ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Skills

Leadership

Organizational skills

Communication

Customer service

Analytical skills

Flexibility

Interpersonal skills

Teamwork

Education

Some secondary school

Job description

Completed at least some secondary school

Employer Address:
UNIT 30 , 3230 PRESTON AVE SOUTH
SASKATOON,SK
CANADA
S7T0Y5

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, or other food or beverage service


• Determine type of services to be offered and implement operational procedures


• Recruit staff and oversee staff training


• Set staff work schedules and monitor staff performance


• Control inventory, monitor revenues and modify procedures and prices


• Resolve customer complaints and ensure health and safety regulations are followed


• Negotiate arrangements with suppliers for food and other supplies


• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Other qualifications include:

• Strong organizational skills


• Management skills and ability to lead a team


• Excellent communication skills


• Excellent customer service skills


• Strong analytical and reporting skills


• Flexibility


• Strong interpersonal skills


• Ability to work together as a team