restaurant manager

Aunty's Kitchen; Southwestern Ontario; On-site; CAD 55,000 - 75,000; Full time

Job summary

Aunty's Kitchen in Southwestern Ontario is seeking a restaurant operations leader to manage budgets, pricing, and daily operations on site.

You will oversee staff, coordinate procurement, and ensure compliance with health, safety, and liquor regulations to drive profitability and customer satisfaction.

Qualifications

• 3 years to less than 5 years experience in a relevant role.
• Bachelor-level education not required; a college/CEGEP certificate or diploma within 3 months to <1 year is acceptable.

Responsibilities

• Analyze budget to boost and maintain restaurant 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.
• Supervise 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 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.
• Manage events.

Skills

Budget analysis

Team leadership

Operations planning

Education

College/CEGEP certificate or diploma (3 months to <1 year)

Tools

MS Access

MS Excel

MS Office

Job description

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

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

• 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
• Supervise 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
• Manage events

Supervision

• 11-15 people

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Access
• MS Excel
• MS Office