Operations manager, restaurant

Education

College, CEGEP, or other non‑university certificate or diploma from a 1‑2 year program.

Work Setting

Urban area, various locations.

Responsibilities

• Monitor revenues to determine labour cost
• Monitor staff performance
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Hire and oversee training and supervision of staff
• Plan, organize, direct, control and evaluate daily operations

Supervision

Staff in various areas of responsibility.

Work Conditions

Fast‑paced environment. Work under pressure. Tight deadlines. Physically demanding.

Experience

2 years to less than 3 years.

Benefits

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