Restaurant Manager Job
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Employer: Top Wok Dim Sum Express Ltd
SpiderID: 14224560
Location: Vancouver, British Columbia
Posted: 8/16/2026
Wage: $38.40
Priority Review Date: 11/14/2026
Job Code / NOC / SOC:
Category: Restaurant/Bar/Club/Food/Beverages
Job Description:
Location: 988 Expo Boulevard Vancouver, BC V6Z 0G2
Work location: On site
Salary: 38.40 hourly / 30 hours per week
Terms of employment: Permanent employment, Full time
Starts: as soon as possible
vacancies: 1 vacancy
Overview
Languages
English
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
Analyze budget to boost and maintain the restaurant’s profits
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Manage events
Supervision
5-10 people
Additional information
Personal suitability
Client focus
Efficient interpersonal skills
Organized
Reliability
Team player
How to apply
By email: [email protected]
Work location: On site
Salary: 38.40 hourly / 30 hours per week
Terms of employment: Permanent employment, Full time
Starts: as soon as possible
vacancies: 1 vacancy
Overview
Languages
English
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
Analyze budget to boost and maintain the restaurant’s profits
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Manage events
Supervision
5-10 people
Additional information
Personal suitability
Client focus
Efficient interpersonal skills
Organized
Reliability
Team player
How to apply
By email: [email protected]
Contact Information:
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