Restaurant manager Needed to work in Canada by ONroute 

Work site environment

• Outdoors
• Wet/damp
• Noisy
• Hot

Key Responsibilities:

1. Operational Management:
   • Oversee day-to-day operations of the restaurant, including front-of-house and back-of-house activities.
   • Ensure the restaurant adheres to health and safety regulations, including food handling and sanitation standards.
   • Manage inventory levels, including ordering supplies and overseeing storage practices.
   • Handle the restaurant’s cash and financial transactions accurately and responsibly.
2. Staff Management:
   • Recruit, train, and supervise staff, including servers, cooks, and other personnel.
   • Create work schedules and manage employee performance.
   • Address staff issues, resolve conflicts, and provide ongoing training and development opportunities.
3. Customer Service:
   • Ensure high standards of customer service are maintained at all times.
   • Handle customer complaints and feedback professionally and effectively.
   • Monitor and improve customer satisfaction and dining experience.
4. Financial Management:
   • Develop and manage budgets, monitor financial performance, and implement cost control measures.
   • Analyze sales reports and adjust strategies to meet revenue goals.
   • Oversee cash handling, including daily reconciliation and bank deposits.
5. Marketing and Promotion:
   • Develop and implement marketing strategies to attract and retain customers.
   • Manage social media accounts and promotional materials.
   • Plan and execute special events and promotions to boost business.
6. Compliance and Safety:
   • Ensure compliance with all local, state, and federal regulations, including health codes and employment laws.
   • Conduct regular inspections to ensure cleanliness and safety standards are met.
7. Communication and Coordination:
   • Collaborate with kitchen staff to ensure timely and accurate food preparation.
   • Coordinate with vendors and suppliers to maintain quality and cost-effectiveness.
   • Communicate effectively with staff, customers, and upper management.

Tasks

• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Experience and specialization

Computer and technology knowledge

• MS Access
• MS Excel
• MS Office
• MS Outlook
• MS PowerPoint
• MS Word
• Point of sale system

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Standing for extended periods
• Overtime required

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability

Benefits

Other benefits

• Parking available

Qualifications:

• Education: High school diploma or equivalent required; Associate’s or Bachelor’s degree in Hospitality Management or a related field preferred.
• Experience: Proven experience in a managerial role within the food and beverage industry.
• Skills:
  • Strong leadership and team management skills.
  • Excellent customer service and communication abilities.
  • Proficient in financial management and budgeting.
  • Ability to work under pressure and handle multiple tasks simultaneously.
• Certifications: Food safety and alcohol service certifications may be required depending on location.

Working Conditions:

• Fast-paced restaurant environment with long hours, including evenings, weekends, and holidays.
• Physical demands include standing for extended periods, lifting and carrying items, and working in a noisy environment.