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Stock Restaurant Manager jobs in Toronto, ON

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    • Ordering: Oversee ordering from vendors and manage deliveries to maintain optimal stock levels.
    • Scheduling: Create weekly schedules for restaurant staff to…
    • Strong familiarity with Alberta restaurant labour market and food service regulations, would be a differential.
    • Build, coach and retain a high-performing team.
    • Communicate with Restaurant Service Manager(s) when there are deficiencies of bar specific par stock, beverages or wines.
    • Perform and reconcile monthly beverage inventories, maintaining accurate stock levels and reporting discrepancies to senior management.
    • Place orders and ensure proper stock for service needs.
    • 1–2 years of experience in a similar restaurant environment.
    • Monitor and manage inventory levels.
    • Proven supervising experience in a restaurant or hospitality setting, preferably as a head chef or kitchen manager.
    • · Inventory Management: Monitor stock levels, place orders, and oversee deliveries.
    • . Mixology & Service: Prepare and serve beverages with precision, artistry,…
    • Oversee daily restaurant operations to ensure smooth and efficient service.
    • Previous experience in a restaurant management or supervisory role preferred.
    • Previous experience as a Sushi Cook or in an Asian/Japanese restaurant environment.
    • Set up and stock the sushi station with all necessary ingredients and…
    • Quick service & fast food restaurant: 3 years (required).
    • Minimum 1 year of supervisory experience in a quick service restaurant (QSR) environment.
    • 2 years of restaurant team leadership & management.
    • Daily systems check, manager logbook review and action plan follow-up.
    • Reconcile and report on petty cash.
    • Monitor stock levels and report shortages.
    • Prepare ingredients (chopping, peeling, cutting) and stock your station for service.
    • Able to stand for long periods.
    • Customer service duties for a restaurant manager include taking complaints and greeting customers.
    • Ensure that all stocks and supplies are requested in a timely…
    • Restaurant, culinary and catering management/manager.
    • Experience: 3 years to less than 5 years.
    • Demonstrate new cooking techniques and new equipment to cooking…
    • Maintain records of stock, repairs, sales and wastage.
    • Education: Secondary (high) school graduation certificate.
    • Requisition food and kitchen supplies.
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Job Post Details

Dolly's- Restaurant Manager - job post

Esplanade Restaurants
58 The Esplanade, Toronto, ON M5E 1A6
$48,000–$55,000 a year - Full-time

Job details

Pay

  • $48,000–$55,000 a year

Job type

  • Full-time

Shift and schedule

  • Weekends as needed

Location

58 The Esplanade, Toronto, ON M5E 1A6

Benefits

Pulled from the full job description

  • Discounted or free food
  • Extended health care

Full job description

Full job description

Dolly’s, Toronto’s newest country bar, brings big country energy, combining live music, and late night dancing to The Esplanade. Opening Summer of 2026, we are searching for a Restaurant Manager to lead restaurant meal service. You will combine leadership with administrative tasks to ensure a high-quality, consistent experience in a high-volume, casual environment. You will be responsible for driving the guest experience, staffing, inventory control, programming and cost management to maintain profitability.

This role requires attention to detail, teamwork, and a consistent commitment to service excellence. You will strive to perfect the art of gatheringas an ambassador of Dolly’s.

Our core values of being hospitality-driven, empathic, hard-working and a team player, guide our decisions and foster a culture of excellence, innovation, and collaboration.

Key Responsibilities

1. Operational Leadership

  • Daily Management: Lead daily operations during busy service hours, ensuring fast and efficient service.
  • Quality Control: Oversee the guest experience.

2. Staff Management & Development

  • Hiring & Training: Recruit, interview, hire, and train new front of house staff (servers, bussers, hosts).
  • Scheduling: Create weekly schedules for restaurant staff to ensure proper coverage, especially on weekends and late night.
  • Coaching: Provide ongoing training and performance feedback to maintain high service standards and foster teamwork.

3. Inventory & Cost Control

  • Inventory Tracking: Oversee service of liquor, wine and beer to prevent wastage and loss.
  • Oversee the dining experience for all guests.
  • Work with the Kitchen Manager to ensure timely, precise service.
  • Ordering: Oversee ordering from vendors and manage deliveries to maintain optimal stock levels.
  • Budgeting: Oversee all costs to meet budget targets, reducing waste to maximize profitability.

4. Safety & Sanitation

  • Compliance: Enforce strict adherence to safety, sanitation, and health department regulations.
  • Cleanliness: Maintain a high standard of cleanliness in all areas, guest-facing and behind the scenes.

Key Skills and Qualifications

  • Experience: Proven leadership experience in a high-volume, casual dining, restaurant, or bar setting (3+ years preferred).
  • Leadership: Strong team management and coaching skills.
  • Organizational Skills: Ability to work under pressure and multitask.
  • Certifications: Food safety certification is required.

Work Environment

  • Fast-paced, often high-volume, and sometimes high-stress, particularly during nights and weekends.
  • Requires standing for long periods and lifting (often up to 50 lbs).

Pay: $48,000.00-$55,000.00 per year

Benefits:

  • Discounted or free food
  • Extended health care

Work Location: In person

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