Operations manager, restaurant

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Recruit staff
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Ensure health and safety regulations are followed
• Supervise and co-ordinate activities of staff who prepare and portion food
• Supervise and check assembly of trays
• Prepare food order summaries for chef
• Plan menus and ensure food meets quality standards

Supervision

• 16-20 people

Health benefits

• Dental plan
• Health care plan
• Work Term : Permanent
• Work Language : English
• Hours : 30 hours per week