restaurant manager

Government of Canada; Vernon; On-site; CAD 45,000 - 65,000; Full time

Job summary

A public sector employer in Vernon, Canada, seeks an experienced restaurant manager to oversee operations and ensure profitability. Responsibilities include budgeting, recruiting, and training staff while providing excellent customer service. The ideal candidate will have a secondary school certificate and relevant certifications like Serving It Right and Food Safety. This is an on-site role, emphasizing team management and operational excellence within a busy restaurant environment.

Qualifications

• 2 years to less than 3 years of experience in restaurant management or equivalent.
• Serving It Right Certificate and Food Safety Certificate required.

Responsibilities

• Analyze budget to maintain restaurant profits.
• Develop budget based on costs of food and supplies.
• Recruit and supervise staff, ensuring excellent service is provided.
• Monitor staff performance and conduct performance reviews.
• Organize daily operations and manage events.

Skills

Client focus

Excellent oral communication

Excellent written communication

Flexibility

Organized

Reliability

Team player

Ability to multitask

Education

Secondary (high) school graduation certificate

Tools

MS Excel

MS Office

MS Word

Point of sale system

Spreadsheet

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.

Work setting

• Restaurant and food service

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
• 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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people

Credentials Certificates, licences, memberships, and courses

• Serving It Right Certificate
• Food Safety Certificate

Experience and specialization Computer and technology knowledge

• MS Excel
• MS Office
• MS Word
• Point of sale system
• Spreadsheet

Additional information Security and safety

• Reference required

Transportation/travel information

• Valid driver's licence

Work conditions and physical capabilities

• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Client focus
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask