Restaurant Manager

Location: ,
Job Category:
Job ID: 122189
Employment Type:
Salary:
Posted: 05.16.2025

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Occupations:

Food Services-Hospitality : General-Other: Food Services, Restaurant Management

Job Description:

Job Title: RESTAURANT MANAGER

Department: Food and Beverage

Reports To: 

• Food and Beverage Manager
• Managing Director
• Director

Supervises: All Restaurant Staff

Contacts: Guests
 
Position Summary:Ensures the profitable and efficient operation of two (2) Restaurants while maintaining optimum levels of customer satisfaction, product quality, and health and hygiene standards
 
Duties and Responsibilities:

• Recruits, trains, manages and motivates staff.
• Schedules labour as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labour cost objectives are met.
• Organises marketing activities, such as promotional events.
• Co-ordinates the operations of the Restaurant during scheduled shifts, and prepares shift rosters.
• Meets and greets customers, organizes table reservations and offers advice about menu and wine choices.
• Controls costs by reviewing portion control and quantities of preparation, minimising waste, and ensuring high quality of preparation.
• Plans menus by consulting with chefs and referring to customer feedback as necessary.
• Ensures that all food and products are consistently prepared and served according to two (2) Restaurants’ recipes, portioning, cooking and serving standards.
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures and monitor food holding and refrigeration temperatures.
• Prepares an annual budget to meet the Restaurant’s financial and operating objectives.
• Ensures compliance with regulatory health, hygiene and safety standards.
• Ensures that all equipment is kept clean and in good working condition through personal inspection and by following the Restaurant’s preventive maintenance program.
• Makes recommendations and liaises with Purchasing Officer to ensure adequate availability of supplies.
• Coordinates planning activities, when applicable, within the hotel.
• Recommends merit and promotional increases, appraises and evaluates employee performance.
• Adheres to local health and safety regulations.
• Maintains the highest sanitary standards.
• Observe good work and workplace practices and habits and to ensure conformity to discipline, safety and other procedures consistent with the restaurant and hotel rules and industry practices and standards.
• Follow all fire, Health and safety regulations as they relate to the Food and Beverage Department.
• Perform other related duties as directed by Executive Management.

 
Working Conditions:

• Stands during entire shift.
• Reaches, bend, stoops, lifts, carries, and pushes up to 25lbs.
• Job requires substantial repetitive motion of the wrists, hands, and finger
• Sometimes work in a high-pressured environment.
• Required to work on a shift basis including nights, weekends and public holidays
• Required to be well groomed and maintain hygiene standards.

 
Skills, Knowledge and Qualifications

• Associates degree in in Hospitality Management, Restaurant Management or Food and Beverage Management from an accredited institution is an asset.
• At least seven (7) years progressive experience in restaurant and kitchen management with at least two (2) years in a Management/Supervisory role
• Proficient in the use of Microsoft Office Suite
• Formal training in HACCP procedures, sanitation and hygiene
• Valid Food Badge

 
Competencies Required

• Planning/Organizing: The ability to manage one’s time, set priorities and targets, arrange own activities, effectively use available resources, and put tasks together in an orderly, functional and structured whole.
• Customer Service Orientation:  The ability to demonstrate concern for the satisfaction of the needs of both internal and external customers.
• Teamwork:  The ability to collaborate with others to achieve a goal
• Business Development: The ability to look for and seize profitable business opportunities; willingness to take calculated risks to achieve business goals
• Innovative: The ability to develop, sponsor, or support the introduction of new and improved method, products, procedures, or technologies Creative in designing insurance packages
• Leadership:  The ability to take charge and offer opinion and direction.

 
The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

Job Requirements:

Skills, Knowledge and Qualifications

• Associates degree in in Hospitality Management, Restaurant Management or Food and Beverage Management from an accredited institution is an asset.
• At least seven (7) years progressive experience in restaurant and kitchen management with at least two (2) years in a Management/Supervisory role
• Proficient in the use of Microsoft Office Suite
• Formal training in HACCP procedures, sanitation and hygiene
• Valid Food Badge