Restaurant manager Needed to work in Canada by 1316619 B.C. Ltd

Key Responsibilities:

1. Daily Operations Management:
   • Supervise restaurant staff, including servers, cooks, and bartenders.
   • Ensure that all operations run smoothly and efficiently.
   • Manage inventory levels, including ordering and stocking supplies.
   • Oversee food preparation and presentation to ensure quality and consistency.
2. Customer Service:
   • Greet and interact with customers to ensure their satisfaction.
   • Address and resolve any customer complaints or issues in a professional manner.
   • Monitor service quality and make improvements as needed.
3. Staff Management:
   • Recruit, hire, train, and evaluate staff performance.
   • Schedule shifts and manage employee work hours.
   • Foster a positive and productive work environment.
   • Implement and enforce health and safety regulations.
4. Financial Management:
   • Prepare and manage budgets, including controlling costs and maximizing profitability.
   • Oversee cash handling and financial transactions.
   • Analyze financial reports to track performance and identify areas for improvement.
5. Marketing and Sales:
   • Develop and implement marketing strategies to attract and retain customers.
   • Promote special events, promotions, and menu items.
   • Monitor and respond to customer feedback and reviews.
6. Compliance and Quality Assurance:
   • Ensure compliance with health, safety, and sanitation regulations.
   • Conduct regular inspections and audits to maintain high standards.
   • Stay updated with industry trends and adjust operations accordingly.
7. Administrative Duties:
   • Prepare and maintain reports on sales, inventory, and employee performance.
   • Manage vendor relationships and negotiate contracts as needed.
   • Handle administrative tasks such as payroll, scheduling, and record-keeping.

Tasks

• Ensure health and safety regulations are followed
• Address customers’ complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 3-4 people

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Combination of sitting, standing, walking

Personal suitability

• Reliability
• Team player

Qualifications:

• Education: High school diploma or equivalent required; degree in Hospitality Management, Business Administration, or a related field preferred.
• Experience: Minimum of [insert number] years of experience in restaurant management or a similar role.
• Skills:
  • Strong leadership and interpersonal skills.
  • Excellent organizational and multitasking abilities.
  • Knowledge of food safety standards and restaurant operations.
  • Proficient in financial management and budgeting.
  • Ability to work under pressure and handle challenging situations.

Physical Requirements:

• Ability to stand for long periods and perform tasks that require physical effort.
• Capability to lift and carry items (e.g., supplies, boxes) as needed.
• Stamina to work during peak hours and handle a fast-paced environment.

Working Conditions:

• Work is performed in a restaurant environment, which can be noisy and busy.
• May involve irregular hours, including evenings, weekends, and holidays.
• Exposure to kitchen hazards such as hot surfaces and sharp objects.