Restaurant manager

Spicy 6 Fine Indian Cuisine; Vancouver; On-site; CAD 48,000 - 60,000; Full time

Job summary

Spicy 6 Fine Indian Cuisine in Vancouver, BC, is seeking a Restaurant Budget and Operations Coordinator to manage budgeting, cost analysis, and staff scheduling.

The role focuses on developing budgets for food, ingredients, alcohol, and supplies; monitoring revenues and labour costs; recruiting staff; and ensuring compliance with liquor regulations. 35 hours per week, permanent position, English required.

Qualifications

• Diploma or certificate from a program of 3 months to less than 1 year.
• 2 years to less than 3 years of experience.
• Or equivalent experience.

Responsibilities

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Modify food preparation methods and menu prices according to the restaurant budget.
• Monitor revenues to determine labour cost.
• Recruit staff
• Set staff work schedules
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week

Skills

Budget analysis

Staff recruitment

Staff scheduling

Menu pricing

Cash handling

Performance reviews

Education

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

Job description

Qualifications

• Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Experience: 2 years to less than 3 years

Additional Qualifications

• Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Experience: 2 years to less than 3 years
• or equivalent experience

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Recruit staff
• Set staff work schedules
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week