Lead restaurant operations on site through budgeting, staff supervision, and customer service while coordinating daily activities at the physical location.
This Restaurant Manager position requires two to less than three years of experience and secondary school graduation. You will plan operations, evaluate performance, manage inventory, and ensure health and safety regulations are followed. English is required for communication.
Key Responsibilities:
- Develop budgets for food, ingredients, alcohol, and supplies
- Plan, organize, direct, control, and evaluate daily operations
- Supervise and train a staff of five to ten people
- Monitor revenues and determine labour costs
- Address customer concerns and provide customer service
Requirements:
- Secondary school graduation certificate
- Two to less than three years of experience
- English-language communication ability
- Accuracy, organization, flexibility, and reliability
- Ability to work under pressure while standing extensively
Apply restaurant management experience in budgeting, supervision, operations, and customer service at this on-site workplace.
