Restaurant Operations Manager

Lead restaurant operations through budgeting and staff supervision while maintaining organized service in a permanent English-language position.

This Restaurant Manager position requires college or CEGEP education and two to less than three years of experience. You will evaluate daily operations, coordinate schedules, supervise one or two people, and address customer concerns. The work involves managing events, inventory, pricing, and restaurant health and safety requirements.

Key Responsibilities:

• Analyze budgets to support restaurant profitability
• Evaluate daily operations and improve organization
• Set staff schedules and supervise one or two people
• Organize inventory and cost products and services
• Manage events and provide customer service

Requirements:

• College or CEGEP education
• Two to less than three years of experience
• Organized approach with attention to detail
• Ability to lead and instruct individuals
• Availability for 30 to 35 hours weekly

Apply restaurant management experience to budgeting, scheduling, inventory, customer service, and daily operational oversight.

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