restaurant manager

Government of Canada; Vanderhoof; On-site; CAD 30,000 - 60,000; Full time

Job summary

A governmental organization in Vanderhoof seeks a skilled Restaurant Manager to oversee operations, manage budgets, and ensure compliance with health regulations. The ideal candidate should possess relevant certifications and have 2-3 years of experience in the food service industry. Responsibilities include planning daily operations, recruiting and training staff, and addressing customer complaints. This position requires working on-site with no remote options available.

Qualifications

• 2 years to less than 3 years of experience.
• Valid First Aid Certificate.
• Occupational Health and Safety Certificate.
• Safe Food Handling certificate.

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.
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Train staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• 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.
• Address customers' complaints or concerns.
• Provide customer service.

Education

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

Job description

Languages

English

Education

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

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

• 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
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiates arrangements with suppliers for food and other supplies
• Negotiates with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 5-10 people

Credentials

• First Aid Certificate
• Occupational Health and Safety Certificate
• Safe Food Handling certificate