Restaurant Manager

About the role

We are seeking a proactive Restaurant Manager to lead daily operations at our Vancouver location. The role involves overseeing all aspects of the restaurant, from budgeting and inventory to staff management and customer service, ensuring profitability and compliance with regulations.

Key responsibilities

• Analyze and develop budgets for food, beverages, supplies and labour costs.
• Monitor revenues, adjust menu pricing and food preparation methods to meet financial targets.
• Plan, organize and supervise daily operations, including staff scheduling, recruitment, training and performance reviews.
• Maintain inventory, negotiate with suppliers and manage cash handling, balance sheets and related reports.
• Ensure compliance with provincial liquor legislation, health and safety regulations, and enforce operational procedures.
• Handle customer complaints, provide high‑level service and support event and catering arrangements.
• Participate in marketing initiatives and promote the restaurant’s offerings.

Required profile

• 2–3 years of experience managing a restaurant or similar hospitality operation.
• College‑level certificate or diploma (3 months to less than 1 year).
• Ability to work flexible hours, including evenings, nights, weekends and overtime as needed.
• Strong analytical mindset with experience in budgeting, cost control and inventory management.

Required skills

• Budget analysis and financial reporting.
• Staff recruitment, scheduling and performance management.
• Negotiation with suppliers and clients.
• Knowledge of provincial liquor laws and health‑safety standards.

What we offer

• Permanent full‑time position.
• Opportunities to influence operational strategy and growth.
• Dynamic work environment in a busy Vancouver restaurant.