Restaurant manager

Kentucky Fried Chicken; West Vancouver; On-site; CAD 42,000 - 66,000; Full time

Job summary

Kentucky Fried Chicken in the Vancouver area is seeking a Restaurant Operations Manager to lead daily restaurant activities and improve profitability.

Responsibilities include budgeting, scheduling, staff supervision and training, health and safety compliance, customer service, and participating in local marketing initiatives. The role requires 3–5 years in restaurant management and a 1–2 year college diploma or equivalent experience.

Qualifications

• 3–5 years of restaurant management experience.
• Proven ability to manage budgets and operations.
• Excellent customer service and communication skills.

Responsibilities

• Analyze budget to boost restaurant profits.
• Evaluate daily operations.
• Adjust food prep methods and menu pricing according to budget.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff schedules.
• Supervise and train staff.
• Determine type of services and implement procedures.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Participate in marketing plans and implementation.
• Address customer complaints or concerns.
• Provide customer service.

Skills

Budget analysis

Operations management

Staff supervision

Staff training

Scheduling

Customer service

Marketing planning

Health & safety

Inventory control

Education

College/CEGEP diploma (1–2 years)

Equivalent experience

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

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

EXPERIENCE

3 years to less than 5 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
• Set staff work schedules
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service