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Restaurant Operations Manager

2 months ago

Niagara Falls, Ontario, Canada SCOOPS BREAKFAST AND LUNCH RESTAURANT Full time
Restaurant Manager Job Description

We are seeking a highly skilled and experienced Restaurant Manager to join our team at SCOOPS BREAKFAST AND LUNCH RESTAURANT. As a Restaurant Manager, you will be responsible for overseeing the daily operations of our establishment, ensuring that our customers receive exceptional service and that our staff is well-trained and motivated.

Key Responsibilities:
  • Budgeting and Cost Control: Develop and manage budgets to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies, and monitor revenues to determine labor costs.
  • Operations Management: Evaluate daily operations, plan and organize daily tasks, and ensure that health and safety regulations are followed.
  • Staff Management: Recruit, train, and supervise staff, including setting work schedules and monitoring staff performance.
  • Customer Service: Ensure that customers receive exceptional service and that their needs are met.
  • Inventory Management: Organize and maintain inventory, including negotiating arrangements with suppliers for food and other supplies.
Requirements:
  • Education: College/CEGEP diploma or equivalent.
  • Experience: 1 year to less than 2 years of experience in a restaurant management role.
  • Language: English.
  • Work Hours: 30 hours per week.
Work Environment:

The Restaurant Manager will work in a fast-paced environment, under pressure, and will be required to stand for extended periods. The ideal candidate will be able to work independently and as part of a team, and will have excellent communication and interpersonal skills.

Personal Suitability:
  • Accurate: Ability to accurately manage budgets and track revenues.
  • Client Focus: Ability to provide exceptional customer service.
  • Dependability: Ability to work independently and as part of a team.
  • Efficient Interpersonal Skills: Ability to communicate effectively with staff and customers.
  • Flexibility: Ability to adapt to changing circumstances and priorities.
Supervision:

The Restaurant Manager will supervise 1 to 2 people, with the potential to supervise 3-4 people in the future.