NOC 60030 - Restaurant and food service managers

Job Summary

Manage daily operations of a restaurant to ensure efficient service, high-quality food, and positive guest experiences. Oversee staff, budgets, inventory, and compliance with health and safety standards.

Number of Positions

10

Main Duties

• Supervise and coordinate kitchen and front-of-house staff, including hiring, training, scheduling, and performance management.
• Develop staff schedules and labor plans to meet service demands while controlling labor costs.
• Monitor food quality, portion control, menu standards, and presentation to maintain consistency.
• Manage inventory levels, place supply orders, and maintain vendor relationships to control costs and reduce waste.
• Oversee financial activities including daily cash handling, sales reporting, budgeting, and cost tracking.
• Ensure compliance with sanitation, health, and safety regulations and conduct regular operati...