Restaurant Manager: Lead Operations, Budgets & Team

Food Factory Inc.; Concord (NH); On-site; USD 29,000 - 42,000; Full time

Job summary

Food Factory Inc. in Concord, ON is seeking a restaurant manager to oversee daily operations on site. You will analyze the budget, develop cost estimates for foods and supplies, and monitor revenues to control labour costs.

Lead and supervise a team, schedule staff, balance cash, and participate in marketing plans and events. A college credential or equivalent experience is required, and English proficiency is essential.

Qualifications

• College/CEGEP or equivalent experience.
• 7 months to less than 1 year of experience in restaurant management.
• Experience in restaurant operations and budgeting is preferred.

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 revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise 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.
• 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.
• Provide customer service.
• Manage events.

Skills

Budgeting

Staff supervision

Inventory management

Supplier negotiations

Marketing & events

Customer service

Menu pricing

Staff scheduling

Education

College/CEGEP

or equivalent experience

Job description

Food Factory Inc. in Concord, ON is seeking a restaurant manager to oversee daily operations on site. You will analyze the budget, develop cost estimates for foods and supplies, and monitor revenues to control labour costs.

Lead and supervise a team, schedule staff, balance cash, and participate in marketing plans and events. A college credential or equivalent experience is required, and English proficiency is essential.