restaurant manager

Louise's Kitchen; Smithers; In loco; CAD 500.000 - 1.500.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health care plan

Descrizione del lavoro

Louise's Kitchen in Canada seeks an experienced restaurant manager to oversee budgeting, financial controls, and daily operations. You will supervise 11-15 staff, ensure health and safety compliance, and optimize menus and pricing to align with budget targets.

The role requires a Bachelor's degree and at least 5 years in restaurant management, with proficiency in MS Access, POS systems, and accounting software.

Competenze

• Bachelor's degree in a relevant field.
• Minimum 5 years of experience in restaurant management.
• Proficient with MS Access, POS systems and accounting software.
• Knowledge of liquor regulations and compliance.

Mansioni

• 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 and adjust for efficiency.
• Modify food preparation methods and menu prices based on budget.
• Monitor revenues to determine labour cost and staffing needs.
• Plan, organize and delegate daily operations.
• Recruit, train and schedule staff; supervise 11-15 staff.
• Negotiate with suppliers and clients for catering or facility use.
• Participate in marketing plans and implementation.
• Balance cash, prepare balance sheets and cash reports.

Conoscenze

Budget management

Financial analysis

Staff supervision

Customer service

Formazione

Bachelor's degree

Strumenti

MS Access

POS system

Accounting software

Descrizione del lavoro

Overview

Languages

• English

Education

• Bachelor's degree

Experience

5 years or more

On site

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

Work setting

• Restaurant and food service

Budgetary responsibility

• $500,001 - $1,500,000

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
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 11-15 people
• Staff in various areas of responsibility

Experience and specialization

• Accounting software
• Electronic cash register
• MS Access
• Point of sale system

Benefits

Health benefits

• Health care plan