Restaurant Manager

Work setting

• Willing to relocate

Budgetary responsibility

• 0 - $100,000

Responsibilities

Tasks

• Evaluate and oversee daily restaurant operations to ensure efficient service and smooth workflow.
• Plan and organize daily operational activities, including staff coordination and service management.
• Monitor staff performance, provide guidance, and supervise employees to maintain service standards.
• Recruit, train, and schedule staff to ensure adequate coverage and effective team performance.
• Monitor revenues and control labour costs to ensure operations remain within the restaurant’s budget.
• Modify food preparation methods and adjust menu pricing based on operational costs and profitability.
• Maintain inventory levels, cost products and services, and negotiate with suppliers for food and other supplies.
• Ensure compliance with health, safety, and provincial liquor regulations within the establishment.
• Balance cash transactions, prepare balance sheets, and complete financial reports and related records.
• Address customer complaints, provide customer service, and manage special events when required.

Supervision

• 5-10 people

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Access
• MS Excel
• MS Office
• MS PowerPoint
• MS Windows
• MS Word
• Point of sale system

Additional information

Security and safety

• Criminal record check

Transportation/travel information

• Public transportation is available
• Willing to travel

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask