Restaurant manager

Gogi Korean BBQ Brentwood; Siksiká #146, Alberta; On-site; CAD 50,000 - 75,000; Full time

Benefits offered by this job

Gratuities

Job summary

Gogi Korean BBQ Brentwood is seeking an experienced restaurant supervisor/manager to oversee daily operations, manage budgets, and ensure profitability on-site in Alberta. This role requires leadership, financial oversight and a focus on customer service.

You will develop budgets, recruit and train staff, schedule shifts, monitor performance, and enforce health and safety regulations while contributing to marketing plans.

Qualifications

• Secondary (high) school graduation certificate
• 2 years to less than 3 years experience in restaurant operations/management

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• 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 revenues to determine labour cost
• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Education

Secondary (high) school graduation certificate

Job description

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

TASKS

• Analyze budget to boost and maintain the restaurant’s profits
• 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 revenues to determine labour cost
• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

SUPERVISION

• 11-15 people

SECURITY AND SAFETY

• Criminal record check

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loadsPhysically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

PERSONAL SUITABILITY

• Client focus
• Dependability
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

BENEFITS

FINANCIAL BENEFITS

• Gratuities