Restaurant Operations Manager & People Leader

Bagolac Saigon Restaurant; Calgary; Sur place; CAD 55 000 - 90 000; Plein temps

Résumé du poste

The Bagolac Saigon Restaurant in Calgary seeks an experienced Restaurant Manager to lead daily operations, plan budgets, and optimize profits. You will recruit, train, and supervise a team of 5-10 staff while ensuring health and safety compliance.

Responsibilities include menu pricing alignment with budget, scheduling staff, handling customer concerns, and coordinating events. Strong communication and organizational skills are essential to maintain smooth service in a fast-paced environment.

Qualifications

• College/CEGEP diploma preferred.
• 2 years to less than 3 years of restaurant management experience.
• Ability to supervise and train staff; strong communication skills.

Responsabilités

• Analyze budget to boost and maintain the restaurant’s profits.
• Evaluate daily operations.
• Modify food preparation methods and menu prices according to the restaurant budget.
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Train staff.
• Conduct performance reviews.
• Ensure health and safety regulations are followed.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Manage events.
• Authorize and organize the establishment of major departments and associated senior staff positions.
• Allocate material, human and financial resources to implement organizational policies and programs.
• Establish objectives for the organization and formulate or approve policies and programs.
• Represent the organization, or delegate representatives to act on behalf of the organization, in negotiations or other official functions

Connaissances

Excellent communication

Leadership

Budget analysis

Staff recruitment

Operations planning

Formation

College/CEGEP

Description du poste

The Bagolac Saigon Restaurant in Calgary seeks an experienced Restaurant Manager to lead daily operations, plan budgets, and optimize profits. You will recruit, train, and supervise a team of 5-10 staff while ensuring health and safety compliance.

Responsibilities include menu pricing alignment with budget, scheduling staff, handling customer concerns, and coordinating events. Strong communication and organizational skills are essential to maintain smooth service in a fast-paced environment.