Restaurant manager

Charlie Social House; Toronto; On-site; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Other benefits

Job summary

Charlie Social House in Toronto seeks an experienced operations lead to manage catering and dining services on site. You will develop budgets for food, alcohol, and supplies, oversee daily operations, and supervise and train staff to ensure high-quality service.

The role requires 2–3 years of experience, strong organizational skills, and ability to coordinate with suppliers and clients for events and catering needs. On-site work is required with attention to safety and customer satisfaction.

Qualifications

• Secondary school diploma or equivalent experience.
• Experience of 2 years to less than 3 years.
• Proficient in supervising teams and coordinating operations.

Responsibilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• 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.

Education

Secondary (high) school graduation certificate

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate
• or equivalent experience

EXPERIENCE

2 years to less than 3 years

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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• 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

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload

PERSONAL SUITABILITY

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

BENEFITS

OTHER BENEFITS

• Other benefits