Restaurant Operations & Budget Manager

Otaru Japanese Kitchen; Richmond; On-site; CAD 52,000 - 75,000; Full time

Job summary

Otaru Japanese Kitchen in Richmond, BC, is hiring a Restaurant Manager to oversee daily operations, develop budgets, price menus, monitor revenues, and collaborate with suppliers to protect profits.

The role includes recruiting and training staff, planning staff schedules for 30–40 hours weekly, supervising a 5–10 person team, enforcing health and safety standards, and supporting marketing initiatives and guest relations.

Qualifications

• Secondary school graduation certificate.
• 3–5 years of restaurant management experience.
• Ability to work 30–40 hours per week.
• Experience in budgeting and cost control.
• Knowledge of health and safety regulations.

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.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.

Skills

Staff management

Recruiting

Staff training

Operations planning

Customer service

Health and safety compliance

Education

Secondary school diploma

Job description

Otaru Japanese Kitchen in Richmond, BC, is hiring a Restaurant Manager to oversee daily operations, develop budgets, price menus, monitor revenues, and collaborate with suppliers to protect profits.

The role includes recruiting and training staff, planning staff schedules for 30–40 hours weekly, supervising a 5–10 person team, enforcing health and safety standards, and supporting marketing initiatives and guest relations.