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 operational inspections. Requirements Secondary school diploma or equivalent; post-secondary education in hospitality or b...