Restaurant Manager

Sangam Catering Ltd. (DBA: Sangam Social Indian Kitchen & Bar); Sherwood Park; On-site; CAD 53,000 - 72,000; Full time

Job summary

Sangam Catering Ltd. (DBA: Sangam Social Indian Kitchen & Bar) in Sherwood Park, Alberta, invites applications for a Restaurant Manager to lead daily operations at our location. This permanent, full-time role has 1 vacancy and an immediate start.

The Manager will oversee staff, service quality, menu execution, health and safety, and catering coordination with clients and suppliers. English language required; experience of 2–3 years preferred.

Qualifications

• 2 to 3 years of experience in restaurant operations.
• Strong ability to plan, organize and direct restaurant operations.
• Experience with staff hiring, training, and scheduling.

Responsibilities

• Plan, organize, direct, control and evaluate restaurant operations.
• Implement operational procedures aligned with restaurant services.
• Hire staff, train and manage staff performance.
• Set staff work schedules and monitor performance.
• Manage menu pricing, inventory, and revenue generation.
• Resolve customer complaints and ensure satisfaction.
• Ensure health and safety regulations are followed.
• Coordinate with suppliers for food and ingredients.
• Negotiate catering options with clients and suppliers.

Skills

Operations leadership

Staff management

Customer service

Job description

Sangam Catering Ltd. (DBA: Sangam Social Indian Kitchen & Bar), a Sherwood Park, Alberta-based establishment famous for its fresh and tasty dishes, is hiring Manager for our T8A 5W9 location.

Position: Restaurant Manager

Terms of employment: Permanent / Full Time

Vacancy: 1

Start Date: As soon as possible

Salary: $37.80 hourly for 32 hours per week

Language: English

Location: #42-975 Broadmoor Blvd, Sherwood Park AB T8A 5W9

Experience: 2 to 3 years

Restaurant Manager (NOC 60030) will have to perform all of these duties:

• Plan, organize, direct, control and evaluate the operations of a restaurant
• Implement operational procedures as per restaurant services
• Hiring more staff when needed and manage staff training
• Inspect performance of the staff and set staff work schedules
• Modify procedures and prices of menu items, regulate inventory, monitor the generation of revenue
• Resolve customer complaints
• Ensure health and safety regulations are followed and are up to date
• Oversee plans and schedules with suppliers for food and other ingredients
• Negotiate arrangements with clients for catering options
• Negotiate arrangements with suppliers for food and other supplies.

A dependable, highly organized, and client-focused professional with a proven track record in operational management and financial administration. Adept at conducting performance reviews, managing inventory, and maintaining flawless financial records, including cash reports and balance sheets.

Brings strong interpersonal skills, a collaborative mindset, and the flexibility needed to thrive in dynamic team environments.

We thank all who apply, but only candidates selected for an interview will be contacted.