Restaurant manager

Spicy 6 Fine Indian Cuisine; Vancouver; Presencial; CAD 50 000 - 75 000; Tempo integral

Resumo da oferta

Spicy 6 Fine Indian Cuisine in Vancouver seeks an experienced restaurant manager to oversee budgeting, HR, and operations, ensuring profitability and compliance with liquor regulations. You will craft budgets, set prices, monitor revenues, and manage staff recruitment and scheduling.

The role requires 2–3 years of experience and English proficiency, with on-site work at the restaurant location in Vancouver.

Qualificações

• Two years to less than three years of experience.
• English language proficiency.

Responsabilidades

• 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

Conhecimentos

Budget analysis

Cost management

Staff recruitment

Staff scheduling

Performance reviews

Cash handling

Regulatory compliance

Formação académica

Non-university college certificate/diploma (3 months – <1 year)

Equivalent experience

Descrição da oferta de emprego

OVERVIEW

LANGUAGES

English

EDUCATION

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

• 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