Restaurant manager

Rice and Noodle; Surrey; On-site; CAD 42,000 - 70,000; Full time

Job summary

Rice and Noodle in Surrey, BC is seeking an experienced restaurant manager to oversee daily operations on-site. You will lead staff, manage budgets, set menu pricing, and collaborate on marketing initiatives to boost profitability.

The role requires 3–5 years in restaurant management, a secondary school diploma, and the ability to work in a fast-paced environment. This on-site position offers opportunities to drive performance and maintain high service standards at the location.

Qualifications

• Secondary school graduation certificate.
• 3–5 years restaurant management experience.
• Ability to work on-site in a fast-paced environment.

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.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Cost products and services.
• 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.

Skills

Staff management

Budgeting

Operations planning

Recruitment

Education

Secondary school diploma

Job description

OVERVIEW

LANGUAGES

• English

EDUCATION

• Secondary (high) school graduation certificate

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

• 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
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• 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

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Attention to detail
• Combination of sitting, standing, walking