Restaurant manager

Bul Go Gi House; Siksiká #146, Alberta; On-site; CAD 50,000 - 70,000; Full time

Job summary

Bul Go Gi House in Alberta is seeking a restaurant manager to oversee daily operations on-site. You will develop budgets for food, ingredients, alcohol and supplies; set pricing; monitor costs; and coordinate daily workflows to meet targets.

Responsibilities include recruiting, training and supervising a 5–10 person team; planning schedules; evaluating performance; ensuring health and safety standards; and addressing customer concerns.

Qualifications

• College diploma or certificate in hospitality.
• 3–5 years of experience in restaurant operations.
• On-site work required; no remote option.

Responsibilities

• Develop budget to determine costs of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations and adjust menu pricing to fit budget.
• Monitor staff performance and plan and organize daily operations.
• Recruit staff, train and schedule; supervise team.
• Ensure health and safety regulations are followed.
• Address customers' complaints or concerns.
• Organize and maintain inventory; manage costs of products and services.

Skills

Budgeting

Operations management

Staff supervision

Recruitment

Scheduling

Training

Customer service

Cost monitoring

Health and safety

Inventory management

Education

College diploma in hospitality

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

EXPERIENCE

3 years to less than 5 years

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

RESPONSIBILITIES

TASKS

• 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 staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns

SUPERVISION

• 5-10 people