restaurant manager

Food Factory; Vaughan; On-site; CAD 45,000 - 65,000; Full time

Job summary

Food Factory in Vaughan, Canada is seeking an experienced restaurant operations supervisor to oversee daily functions and budget adherence.

You will manage budgets, staffing, supplier negotiations, and guest service in a fast-paced environment, ensuring efficient service, cost control, and compliance with safety standards.

Qualifications

• College/CEGEP or equivalent experience required.
• 7 months to less than 1 year experience preferred.
• On site work location.

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.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Determine type of services to be offered and implement operational procedures.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• 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.
• Provide customer service.
• Manage events.

Education

College/CEGEP or equivalent experience

Job description

Overview

Languages

English

Education

• College/CEGEP
• or equivalent experience

Experience

7 months to less than 1 year

On site

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
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• 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
• Provide customer service
• Manage events

Supervision

• 5-10 people

Additional information

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

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