Restaurant manager Needed in Canada by Opa Sushi

Key Responsibilities:

1. Staff Management:

   • Recruit, hire, train, and supervise restaurant staff, including servers, cooks, bartenders, and dishwashers.
   • Schedule shifts and ensure adequate staffing levels during peak hours.
   • Monitor staff performance and provide feedback to ensure high-quality service and efficient operations.
   • Handle employee conflicts and address any staffing issues.
   • Conduct performance reviews and provide coaching or training as needed.

2. Customer Service:

   • Ensure a high standard of customer service is maintained at all times.
   • Address customer complaints and resolve issues promptly and professionally.
   • Maintain a welcoming and positive atmosphere within the restaurant.
   • Interact with customers, gather feedback, and ensure their satisfaction.

3. Financial Management:

   • Oversee budgeting, financial reporting, and cost control to meet profit goals.
   • Monitor and manage expenses such as labor, food, and overhead costs.
   • Analyze sales and financial performance to identify trends and areas for improvement.
   • Ensure proper pricing strategies are in place to maximize profitability.
   • Handle cash management, including bank deposits, and ensure proper financial record-keeping.

4. Inventory and Ordering:

   • Monitor inventory levels and manage food and beverage stock.
   • Place orders with suppliers and ensure timely delivery of goods.
   • Check the quality and freshness of food items, and ensure they meet restaurant standards.
   • Minimize waste and ensure proper storage to prevent spoilage.

5. Health and Safety Compliance:

   • Ensure the restaurant complies with local health and safety regulations.
   • Maintain cleanliness and sanitation standards in both the kitchen and dining areas.
   • Oversee food safety practices, including proper food handling, storage, and cooking temperatures.
   • Conduct regular health and safety checks, including fire safety, and maintain all necessary licenses.

6. Marketing and Promotions:

   • Develop and implement marketing strategies to attract and retain customers, including promotions, events, and social media marketing.
   • Create a memorable dining experience that encourages repeat business and word-of-mouth referrals.
   • Collaborate with the kitchen and front-of-house staff to design new menu items or seasonal offerings.

7. Operations and Quality Control:

   • Ensure the smooth operation of both the front-of-house (servers, hosts) and back-of-house (kitchen, dishwashing) areas.
   • Monitor food quality, presentation, and consistency in accordance with the restaurant’s standards.
   • Maintain a clean, organized, and well-maintained restaurant environment.
   • Troubleshoot operational challenges and implement solutions quickly.

Tasks

• Evaluate daily operations
• Supervise staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns
• Analyze operating costs and other data
• Plan, organize, direct, control and evaluate daily operations

Skills and Qualifications:

• Experience: 3-5 years of experience in the restaurant or hospitality industry, with at least 1-2 years in a management position.
• Education: A high school diploma is required; a degree in hospitality management, business, or a related field is preferred.
• Skills:
  • Strong leadership and interpersonal skills.
  • Excellent customer service and conflict resolution abilities.
  • Strong organizational and time-management skills.
  • Ability to work under pressure in a fast-paced environment.
  • Financial acumen and experience with budgeting, cost control, and profit margin analysis.
  • Knowledge of food safety standards and health regulations.
  • Ability to work flexible hours, including nights, weekends, and holidays.

Work Environment:

• This position requires a combination of office duties, on-the-floor management, and interactions with both customers and staff.
• The work can be physically demanding, with long hours and the need to handle multiple tasks at once.
• May require work in a noisy, high-energy environment, particularly during peak service hours.

Compensation:

• Salary: Competitive base salary, often with performance-based bonuses or tips.
• Benefits: Health insurance, paid time off, retirement plans, meal discounts, and other perks depending on the restaurant.