Restaurant manager

Chefs Global fusion; Terrace; On-site; CAD 52,000 - 80,000; Full time

Job summary

Chefs Global fusion seeks an experienced kitchen operations supervisor to manage daily restaurant operations on site. The role involves budgeting, staffing, and ensuring service standards.

You will develop budgets, supervise 3-4 staff, and coordinate menu pricing and procurement to meet the restaurant budget. Strong leadership and customer service skills are essential.

Qualifications

• 7 months to less than 1 year of experience.
• Experience developing budgets and controlling costs.
• Experience in supervising and training staff.
• Ability to plan and organize daily operations and schedules.

Responsibilities

• 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.
• Set staff work schedules.
• Supervise staff and train them.
• Determine type of services to be offered and implement operational procedures.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Lead/instruct individuals.
• Address customers' complaints or concerns.
• Provide customer service.

Skills

Budgeting

Staff supervision

Staff training

Operations planning

Education

1-2 year post-secondary program

Job description

LANGUAGES

English

EDUCATION

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

EXPERIENCE

7 months to less than 1 year

ON SITE

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

RESPONSIBILITIES

TASKS

• 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
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• 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

• 3-4 people