About this role
- Job title: Restaurant Manager
- National Occupation Classification (NOC): 60030 – Restaurant and food service managers
- Hours per week: 40
- Terms of employment: Permanent, full-time
- Work location: Halifax, Nova Scotia
- Hourly rate: $32.00 per hour, based on 40 hours per week
We are currently seeking a Restaurant Manager for our vibrant African cuisine restaurant in Halifax, Nova Scotia.
The Restaurant Manager will be responsible for overseeing the day-to-day operations of the restaurant, including staff supervision, customer service, inventory control, supplier coordination, menu planning, cost control, food quality, and compliance with health and safety standards.
Because this is a small restaurant, the Restaurant Manager may also be required to assist with food preparation and cooking during busy periods, staff shortages, catering orders, or special events. Experience preparing West African and African-style dishes such as fufu, kenkey, eba, red red, egusi, green green, African-style peanut soup, and Burkina is considered an asset. Equivalent experience with comparable traditional African cuisine, commercial cooking methods, and menu execution will also be considered.
Employment Requirements
- Completion of secondary school is required;
- College, vocational, or other training in hospitality, food service management, business administration, culinary arts, or a related field is an asset;
- At least 3 years of experience in restaurant, food service, catering, or hospitality operations is required;
- Experience supervising staff, scheduling shifts, training employees, handling customer concerns, and maintaining service standards is required;
- Experience with inventory control, ordering supplies, cost control, and basic record-keeping is required;
- Experience preparing African or West African cuisine, including dishes such as fufu, kenkey, eba, red red, egusi, green green, African-style peanut soup, and Burkina-style dishes, is an asset but equivalent experience will be considered;
- Ability to communicate effectively in English with staff, customers, suppliers, and management;
- Basic computer skills, including email, point-of-sale systems, scheduling tools, and Microsoft Office, are an asset; and
- Must be reliable, organized, customer-service oriented, and able to work evenings, weekends, holidays, and flexible shifts as required.
Main Responsibilities
- Plan, organize, direct, control, and evaluate daily restaurant operations;
- Supervise, schedule, train, and support kitchen and service staff;
- Ensure consistent food quality, portion control, presentation, customer service, and cleanliness standards;
- Coordinate menu planning and assist with preparing African and West African dishes, including fufu, kenkey, eba, red red, egusi, green green, African-style peanut soup, and Burkina-style dishes, when operationally required;
- Manage inventory, monitor stock levels, order food and supplies, and maintain records of food, supplies, and equipment;
- Monitor sales, labour costs, food costs, and waste, and assist with budgeting and cost-control measures;
- Respond to customer inquiries and concerns in a professional manner;
- Ensure compliance with food safety, sanitation, occupational health and safety, and workplace policies;
- Coordinate catering orders, special events, and high-volume food preparation as required; and
- Participate in hiring, onboarding, and performance management of restaurant staff.
Applicants may also apply through the Government of Canada Job Bank posting, if available.
We welcome applications from Canadian citizens, permanent residents, temporary residents, minority groups, people with disabilities and other candidates legally entitled to work in Canada. All qualified applicants will be considered. Only those selected for an interview will be contacted.