Restaurant Manager

Oversee daily restaurant operations, lead and develop the team, deliver excellent customer service, and maintain high standards of food quality, cleanliness, safety, and business performance.

Key Responsibilities:

• Manage daily restaurant operations and service.
• Supervise, train, and motivate restaurant staff.
• Prepare staff schedules and coordinate shift coverage.
• Maintain excellent customer-service standards.
• Handle customer feedback and resolve complaints professionally.
• Monitor food quality, preparation, and presentation.
• Ensure food safety, hygiene, and sanitation standards.
• Manage inventory, stock levels, and supply orders.
• Monitor sales, POS transactions, and cash handling.
• Control labour costs, food waste, and operating expenses.
• Oversee opening and closing procedures.
• Monitor staff performance and productivity.
• Coordinate with kitchen and front-of-house teams.
• Maintain a clean, organized, and welcoming restaurant.
• Support promotions and initiatives to increase sales.
• Address operational issues and report performance to senior management.

Qualifications & Skills:

• Previous restaurant or hospitality management experience.
• Strong leadership and team-management skills.
• Excellent communication and customer-service abilities.
• Good knowledge of restaurant operations.
• Strong organization and time-management skills.
• Knowledge of food safety and hygiene standards.
• Experience with POS, cash handling, and inventory control.
• Strong problem-solving and decision-making abilities.
• Ability to work effectively in a fast-paced environment.
• Reliable, professional, and detail-oriented.
• Flexible to work evenings, weekends, and holidays.

Pay: $22.00 - $29.00 per hour

Expected hours: 35.0 per week

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person