Restaurant Manager

Restaurant Manager – Job Description - NOC 60030 - TEER LEVEL 0 - SKILLED

The Restaurant Manager is responsible for overseeing the day-to-day operations of a Little Caesars Pizza restaurant and ensuring the location operates efficiently, profitably, safely, and in accordance with company standards. The Restaurant Manager provides leadership to restaurant staff, maintains high standards of customer service and food quality, manages labour and inventory, and ensures compliance with operational, health, safety, and food-handling requirements.

Main Duties and Responsibilities

1. Plan, organize, direct, control, and evaluate the daily operations of the restaurant.
2. Manage and supervise restaurant employees, including shift leaders, food service supervisors, cooks, counter attendants, and other team members.
3. Recruit, interview, hire, train, schedule, supervise, and evaluate restaurant employees.
4. Establish employee work schedules and ensure appropriate staffing levels are maintained based on anticipated sales volumes and operational requirements.
5. Monitor employee performance and provide coaching, training, discipline, and ongoing guidance where required.
6. Ensure employees follow Little Caesars operating procedures, recipes, food preparation standards, customer service expectations, and workplace policies.
7. Oversee the preparation and service of pizzas, Crazy Bread, wings, and other Little Caesars menu items to ensure quality, consistency, and timely service.
8. Maintain high standards of food quality, cleanliness, sanitation, food safety, and workplace safety throughout the restaurant.
9. Respond to customer concerns and complaints and take appropriate action to maintain a high level of customer satisfaction.
10. Monitor restaurant sales, labour costs, food costs, waste, productivity, and other operating expenses.
11. Assist in developing and implementing strategies to improve restaurant sales, profitability, productivity, and customer service.
12. Control inventory levels and order food, beverages, packaging, cleaning products, and other restaurant supplies.
13. Receive and verify deliveries and ensure products are properly stored and rotated according to food safety and inventory-control procedures.
14. Monitor cash-handling procedures, deposits, point-of-sale transactions, refunds, and other financial controls.
15. Prepare and review operational reports, sales information, labour reports, inventory records, and other restaurant documentation.
16. Ensure restaurant equipment, fixtures, and facilities are properly maintained and arrange for repairs or servicing when required.
17. Ensure compliance with applicable employment standards, occupational health and safety requirements, food safety regulations, and company policies.
18. Participate in local marketing, promotions, community initiatives, and other activities designed to increase restaurant sales and customer engagement.
19. Work closely with ownership and senior management regarding restaurant performance, staffing requirements, operational concerns, and opportunities for improvement.
20. Perform other management duties reasonably required for the successful operation of the restaurant.
21. Potential to bonus
22. Optional Benefits