Restaurant manager

Kibbi; West Vancouver; On-site; CAD 52,000 - 72,000; Full time

Job summary

Kibbi in West Vancouver, Canada seeks an experienced restaurant manager to lead daily operations, control budgets, and supervise a team. You will recruit and schedule staff, monitor performance, and ensure health and safety standards are met.

You will develop menus and pricing aligned with the budget, optimize inventory, and negotiate supplier arrangements to maintain profitability and service quality.

Qualifications

• Minimum secondary school graduation certificate.
• 3–5 years of supervisory restaurant experience.
• Ability to work in English.

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.
• Recruit staff.
• 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.
• Negotiate arrangements with suppliers for food and other supplies.
• Address customers' complaints or concerns.

Skills

Budgeting

Operations management

Staff supervision

Recruitment

Scheduling

Inventory management

Health & safety compliance

Supplier negotiation

Customer service

Education

Secondary (high) school graduation certificate

Tools

Excel

POS system

Job description

• Education:


• Expérience:

EDUCATION

• Secondary (high) school graduation certificate

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


• Organize and maintain inventory


• Ensure health and safety regulations are followed


• Negotiate arrangements with suppliers for food and other supplies


• Address customers' complaints or concerns

SUPERVISION

• 5-10 people

EXPERIENCE

• 3 years to less than 5 years


• Durée de l'emploi: Permanent


• Langue de travail: Anglais


• Heures de travail: 30 to 40 hours per week