Operations manager, Restaurant
Job detail
Overview
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- 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
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Supervise staff
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- Cost products and services
- Enforce provincial/territorial liquor legislation and regulations
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
Supervision
- 11-15 people
Experience and specialization
Computer and technology knowledge
- Electronic cash register
- MS Excel
- MS Office
- Point of sale system
- Spreadsheet
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Accurate
- Client focus
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Organized
- Reliability
- Ability to multitask