Manager jobs in Canada
Clinical Research Project Manager - Temporary Part-time Occasional (Research Institute)
IR-CUSM | Institut de recherche du CUSM | #ircusm
Manager, Finance - COR 25040
Nova Scotia Provincial Housing Agency
Communications Manager
Fire & Flood Emergency Services Ltd.
Discover more opportunities than anywhere else. Find more jobs nowCustomer Success Manager (Bilingual - French/English)
AutoLeap
Connect with headhunters to apply for similar jobsSenior Manager, Accounting Policy & Advisory
Vaco by Highspring
Security Site Manager - Avalon Mall
Commissionaires
(Paralegal) Case Manager, Worker's Compensation
LifeWorks
Job (Calgary): Stage Manager – Theatre Encounter
Theatre Alberta
restaurant manager
Job summary
A local restaurant in Abbotsford is seeking a full-time manager for mid-senior level responsibilities. The ideal candidate will have 2-3 years of experience in restaurant management, focusing on budget analysis, staff supervision, and ensuring quality customer service. This role requires physical presence on site. Attractive staff accommodation is available.
Benefits
Qualifications
- Experience in restaurant management for 2 to 3 years.
- Ability to analyze budgets and set staff schedules.
- Strong customer service skills.
Responsibilities
- Analyze budget to boost and maintain profits.
- Recruit and supervise staff.
- Ensure health and safety regulations are followed.
- Organize inventory and negotiate with suppliers.
Skills
Education
1 month ago Be among the first 25 applicants
- Secondary (high) school graduation certificate
Languages: English
Education: Secondary (high) school graduation certificate
Experience: 2 years to less than 3 years
On site: Work must be completed at the physical location. There is no option to work remotely.
Work setting:
- Staff accommodation available
- Urban area
- Remote location
- 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
- Balance cash and complete balance sheets, cash reports and related forms
- Cost products and services
- Enforce provincial/territorial liquor legislation and regulations
- 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
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
- Mid-Senior level
- Full-time
- Management and Manufacturing
- Restaurants
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.