Shoeless Joe's Esplanade

42 The Esplanade, Toronto, ON
Full Time

Toronto, Ontario (view on map)

Posted 15 days ago

 
$55000-70000/yr
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Available from Dec 01
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6 shifts/week required availability
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Mornings, Afternoons, Evenings shifts

Job Perks & Benefits

Discounted Staff Meals
Free Staff Meals
Medical/Dental Coverage
Paid Training & Education
Performance Bonus

Job Description

- Comes to work on time and in a proper clean uniform.
- Greets all Employees, conducts pre-shift meetings, and initiates communication with other managers at the start of each shift (e.g., daily production goals, staffing needs, training).
- Conducts walk-through of kitchen upon arrival to assess cleanliness and determine kitchen readiness, assess stock, determine production needs, and assess production status; visits each station to assess quality of previous night’s close and quality of remaining product, and communicates this with other Employees and managers.
- Conducts walk-throughs during each shift in order to monitor each station’s product quality, the status of production, and ingredient supply (including walk-in refrigerator).
- Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts.
- Conducts uniform and line check at the start of and throughout each shift.
- Designs and executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures; assesses stations that need additional support and jumps in; phases out extra Employees as volume permits; runs labour reports and enters staff schedule changes, adjusts clock in/out errors of Employees when necessary.
- Communicates with Employees and other managers to plan and set expectations for the shift.
- Communicates with supervisors to ensure required prep work is completed for each shift.
- Ensures proper safety and sanitation procedures are upheld by all Employees; ensures safe and sanitary work stations and walk-in.
- Reads and writes notes in Manager’s Log, on waste sheets, etc.
- Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/inputting invoices, daily detailed labour report), and communicates restaurant’s results.
- Maintains inputs and all invoices and maintains Optimum control system.
- Achieves continual growth in operational standards as demonstrated by improved efficiency and quality of food and kitchen operations.
- Sets and achieves all health, sanitation, and safety benchmarks.
- Sets and achieves benchmarks for Employee and management performance, development, and retention.
- Demonstrates effective local recruiting strategies; exercises knowledge of local resources and business contacts.
- Performs various human resource functions; sources qualified candidates from the local area; holds departmental meetings to give direction and provide information to Employees; observes Employees’ on-the-job performance and conducts kitchen Employee performance evaluations; is accountable for all kitchen hiring, routine written performance appraisals, discipline, and terminations.
- Teaches and follows up on culinary skills and proper technique; trains and supervises Employees on all restaurant procedures; teaches and coaches while correcting Employees; creates and maintains written goals and benchmarks for self and team member development; analyzes the performance of Employees while on the job.
- Makes self available to teach and coach all management personnel and Employees to further their development.
- Identifies potential candidates for enrolment into supervisory “levels” programs to foster company’s commitment to internal promotion.
- Sets and achieves profit objectives by measuring and managing food, waste and labour costs, and controllable expenses; analyzes production sheets; minimizes waste and labour costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries; understands and achieves financial goals.
- Checks portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence.
- Maintains and looks for ways to improve ticket times while not sacrificing quality in order to preserve Guest experience.
- Operates and maintains the working order of all equipment in the kitchen; troubleshoots equipment maintenance problems.
Is responsible for kitchen inventory and purchasing; ensures that there is enough product on hand to complete daily production; orders new stock; purchases special order supplies, if necessary; ensures proper rotation and labeling of ingredients and products.
- Institutes proper receiving procedures.
- Establishes and maintains effective systems and supplier relationships.
- Understands and interprets P&Ls and other financial statements.
- Manages freezer, dry storage, and walk-in, assesses first use needs to ensure reduced product waste; ensures all freezer pulls are performed pro-actively.
- Protects the integrity of and adheres to all recipes and procedures.
- Provides feedback on recipes and procedures to Executive Chef using proper procedures.
- Follows established procedures to obtain results and ensures proper opening and closing procedures and station set-up.

- Reviews and adjusts PAR levels as appropriate; ensures accuracy of production sheets; anticipates and communicates production changes to Employees immediately.
- Reviews invoices to ensure accuracy and contacts suppliers to correct errors, if necessary
- Demonstrates exceptional energy and stamina; upholds the highest quality standards for food, service and financial management.
- Ensures compliance with all provincial employment legislation (i.e., Employment Standards, Smoking in the Workplace, the Occupational Health and Safety Act, and the Workplace Safety and Insurance Act).
- Ensures compliance with the policies defined in the Shoeless Joe’s Team Member Handbook.
- Ensures compliance with all Shoeless Joe’s. health and safety policies and procedures.
- Develops team to execute shift duties independently of his/her own involvement.
- Lives and teaches Our Values and Promises, and consistently keeps all promises to stakeholders.

Requirements:

  • Food Safe Level 1
  • Food Safe Level 2
  • Work Permit
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About Shoeless Joe's Esplanade

Shoeless Joes offers quality food and highly provide focus on providing the ultimate fan experience.


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