Restaurant Operations Manager: Budgets, Training & Service

JobsMedia.io; Smithers; On-site; CAD 52,000 - 76,000; Full time

Job summary

JobsMedia.io in Canada is seeking an experienced hospitality operations supervisor to manage daily catering and restaurant services. You will develop budgets for food, ingredients, alcohol, kitchen and cleaning supplies, and plan and organize daily operations.

You will recruit, train and lead staff, set work schedules, monitor performance, balance cash, maintain inventory, ensure health and safety regulations, and negotiate with suppliers and clients for catering or facility use.

Qualifications

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• or equivalent experience

Responsibilities

• 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
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Skills

Leading/instructing individuals

Customer service

Education

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

or equivalent experience

Job description

JobsMedia.io in Canada is seeking an experienced hospitality operations supervisor to manage daily catering and restaurant services. You will develop budgets for food, ingredients, alcohol, kitchen and cleaning supplies, and plan and organize daily operations.

You will recruit, train and lead staff, set work schedules, monitor performance, balance cash, maintain inventory, ensure health and safety regulations, and negotiate with suppliers and clients for catering or facility use.