Restaurant Operations Manager | Budget, Training & Service

Burger King; Kitchener; On-site; CAD 40,000 - 60,000; Full time

Benefits offered by this job

Dental plan

Health care plan

Life insurance

Job summary

Burger King in Canada (Region of Waterloo) is seeking a capable restaurant professional to manage daily operations and budgets. The role emphasizes cost control, staff training, inventory management, and customer service in a fast-paced setting.

On-site positions across multiple locations, with emphasis on health and safety and quality standards. Prior experience and reliability are important for sustaining restaurant performance.

Qualifications

• Secondary school graduation or equivalent experience.
• 2 years to less than 3 years of experience.
• English language required.

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 staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• 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

Excellent oral communication

Attention to detail

Team player

Organized

Multitasking

Reliability

Education

Secondary school graduation certificate

Or equivalent experience

Job description

Burger King in Canada (Region of Waterloo) is seeking a capable restaurant professional to manage daily operations and budgets. The role emphasizes cost control, staff training, inventory management, and customer service in a fast-paced setting.

On-site positions across multiple locations, with emphasis on health and safety and quality standards. Prior experience and reliability are important for sustaining restaurant performance.