restaurant manager

The Mossey River Inn; Winnipegosis; On-site; CAD 42,000 - 65,000; Full time

Benefits offered by this job

Gratuities

Job summary

The Mossey River Inn in Winnipegosis, MB is seeking an experienced Hospitality Operations Manager to oversee daily hotel and catering activities. You will lead staff, plan events, and ensure service quality across departments.

Ideal candidates have a college-level credential (1–2 years) or equivalent experience and 2–3 years in hospitality management, with strong organizational and communication skills. On-site role with potential for growth.

Qualifications

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience
• 2 years to less than 3 years of related hospitality management experience

Responsibilities

• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Manage events
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules
• Ensure that food and service meet quality control standards

Job description

Overview

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

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

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Manage events
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules
• Ensure that food and service meet quality control standards

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods
• Walking

Personal suitability

• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Team player

Benefits

Financial benefits

• Gratuities