Restaurant Operations Manager — Lead Team & Service

Resto de la Plage; Saint-Jean-de-l'Île-d'Orléans; On-site; CAD 37,000 - 45,000; Full time

Benefits offered by this job

Free parking available

Team building opportunities

Job summary

Resto de la Plage is seeking an experienced operations manager for a permanent full-time position at our rural, on-site location in Saint-Jean-de-l'Île-d'Orléans. You will evaluate daily operations, monitor staff performance, plan and organize activities, and train staff to ensure smooth service.

The role requires 3–5 years of experience, a college/CEGEP diploma, and strong cash handling, inventory control, and customer service skills to manage catering and facility use efficiently.

Qualifications

• 3–5 years experience in an operations/restaurant setting.
• Diploma from a college/CEGEP or similar program.
• Ability to manage cash handling and inventory procedures.

Responsibilities

• Evaluate daily operations.
• Monitor staff performance.
• Plan and organize daily operations.
• Train staff.
• Determine services to be offered and implement procedures.
• Balance cash and prepare balance sheets and cash reports.
• Enforce liquor legislation and regulations.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate with suppliers and clients for catering or facility use.
• Participate in marketing plans and implementation.
• Lead and instruct team members.
• Address customer complaints or concerns.
• Provide customer service.

Skills

Customer service

Team leadership

Multitasking

Attention to detail

Education

College/CEGEP diploma (1–2 years)

Tools

Electronic cash register

MS Excel

MS Outlook

MS Windows

MS Word

Point of sale system

Job description

Resto de la Plage is seeking an experienced operations manager for a permanent full-time position at our rural, on-site location in Saint-Jean-de-l'Île-d'Orléans. You will evaluate daily operations, monitor staff performance, plan and organize activities, and train staff to ensure smooth service.

The role requires 3–5 years of experience, a college/CEGEP diploma, and strong cash handling, inventory control, and customer service skills to manage catering and facility use efficiently.