restaurant manager

Government of Canada; Sechelt; On-site; CAD 50,000 - 70,000; Full time

Job summary

A government agency in Sechelt, Canada is looking for a restaurant manager to oversee operations, manage budgets, and ensure profitability. Candidates should have a secondary school graduation certificate and a minimum of 2 years of experience in a similar role. This position requires strong analytical and team collaboration skills, as well as a commitment to health and safety regulations.

Qualifications

• Minimum 2 years of experience in a management role, ideally in food service.
• Must be knowledgeable about budget analysis and operational procedures.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Modify food preparation methods and menu prices according to the restaurant budget.
• Monitor revenues to determine labour cost.
• Plan and organize daily operations.
• Set staff work schedules.
• Determine type of services to be offered and implement operational procedures.
• Balance cash and complete balance sheets, cash reports and related forms.
• 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.

Skills

Team player

Analytical skills

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• 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

Additional information

• Personal suitability
• Team player