restaurant manager

Dairy Queen; Walkerton; On-site; CAD 42,000 - 65,000; Full time

Job summary

Dairy Queen in Walkerton, Ontario is seeking a Restaurant Operations Leader to oversee budgeting, staffing, and daily restaurant execution. You will monitor performance, train staff, and ensure health and safety standards are followed while driving profitability and guest satisfaction.

The role involves menu pricing, supplier negotiations, event management, and involvement in marketing initiatives to grow the business. On-site position requiring strong leadership and customer service skills.

Qualifications

• Secondary education completed or equivalent experience.
• 1 year to less than 2 years of experience in restaurant operations.
• On-site role based in Walkerton, Ontario.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits.
• Evaluate daily operations and plan and organize daily activities.
• Modify food preparation methods and menu prices according to the budget.
• Monitor staff performance and supervise/train staff.
• Recruit staff and determine services; implement procedures.
• Conduct performance reviews and organize inventory.
• Ensure health and safety regulations are followed.
• Negotiate with suppliers and cater clients; participate in marketing plans.
• Address customer complaints and provide service; manage events.

Skills

Budget analysis

Education

Secondary (high) school graduation certificate

Job description

• Secondary (high) school graduation certificate

Overview

Languages

English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

1 year to less than 2 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
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people