Being an integral contributor to the overall success of the restaurant,
the restaurant manager manages the daily restaurant operation and pursuits the delivery of consistent and excellent guest experiences, while effectively enforcing the company’s policies and procedures.
Key Duties and Responsibilities:
Financial Management
-Achieve operational objectives by preparing and completing action plans, implementing productivity, quality and standards of service
-Ensure shift end reports and cash outs are prepared accurately
-Maintain a petty cash with receipts for all purchases and ensure submission to accounting in a timely fashion
Personnel Management
-Help with payroll, gratuity distribution, and maintain accurate employee records
-Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
-Create an engaging and energetic environment where all associates work as a highly functioning team
Shift Execution
-Perform opening, mid and closing shift duties
-Manage daily operations including cleanliness, organization, revenue opportunities and staffing
-Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale
Guest Relations Management
-Manage guest relations and guest recovery
-Provide exceptional guest service, thereby setting the standard for all employees
-Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards
Operational Execution
-Manage labour and all costs to budget
-Plan and coordinate menus with the Chef de Cuisine
-Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met
Requirements:
Education & Experience
-2+ years’ experience as a Manager of a restaurant required
-Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset
-Sommelier accreditation or wine education an asset
Knowledge, Skills, and Abilities Required
-Exceptional guest service orientation
-Must possess a strong attention to detail
-Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast paced environment
-Ability to motivate and manage staff and work effectively in a management team
-Exceptional interpersonal skills
What we offer
Competitive salary with performance-based incentives
Opportunity to influence and grow a brand from the ground up
Professional development and growth opportunities
Dining benefits and staff wellness programs
Supportive ownership and a positive work culture focused on excellence
