restaurant manager

Ajisen Ramen Waterloo; Southwestern Ontario; On-site; CAD 50,000 - 70,000; Full time

Job summary

A local restaurant in Southwestern Ontario is seeking an experienced manager to oversee daily operations. Responsibilities include analyzing budgets, recruiting and training staff, ensuring compliance with health regulations, and enhancing customer service. Ideally suited for those with 3+ years of experience in restaurant management, this permanent full-time position offers competitive hours.

Qualifications

• 3 years to less than 5 years of experience required.

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.
• Participate in marketing plans and implementation.
• Leading / instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.

Education

College / CEGEP

Job description

Qualifications

• Education: College / CEGEP
• Experience: 3 years to less than 5 years

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
• Participate in marketing plans and implementation
• Leading / instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Employment details

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week