Restaurant Manager

Client Summary

Our Client offers great food and fun with a strong passion for hospitality, over-the-top performance, and creating a legacy of greatness that endures and prospers for generations to come. In the beginning, there was a passion for making delicious, high-quality menu items available and affordable to everyone. What was once a single, family-owned restaurant now has over 700 locations around the world.

Overview

The Restaurant Manager is responsible for partnering with other members of the restaurant leadership team to ensure the restaurant operates in a way that creates a superior guest and employee experience while growing sales and increasing profitability. The Restaurant Manager has specific accountabilities for ensuring the restaurant’s service systems are operating effectively while providing shift leadership to all employees in the restaurant.

Leadership Responsibilities

This position has Supervisory responsibilities for the culinary employees on a day-to-day basis (approximately 15-20 employees) and provides overall direction for all employees in the restaurant as needed.

Key Leadership Competencies

• Acts with Character and Integrity
• Communicates With Impact
• Coaches for Performance
• Connects and Engages with Others
• Focuses on Guest Service
• Sets High Standards of Excellence
• Creates Accountability for Performance
• Plans and Organizes
• Leads Teams
  
  

Qualifications

Education

• High School Diploma (or equivalent) required
• Degree in Management, food service, or a hospitality-related field preferred
  
  

Other Key Qualifications (Training, Knowledge, And/or Certification)

• Knowledge of PeopleSoft, Labor Management System, Talent Acquisition System, Kitchen Display System, Table Management System, and Inventory and Ordering Systems
• Knowledge of Culinary Back Office Systems
• Able to use appropriate labor reports and staffing guidelines
• Experience creating schedules for hourly employees
• High level of attention to detail
• Excellent communication skills with all levels of employees within the restaurant as well as with guests
• Excellent planning and organization skills
  
  

Preferred Skills & Experience

• 3 years of experience supervising the culinary or service operations of a full-service restaurant and a formal education in the hospitality industry
• Proven ability to lead the overall culinary or guest service experience
• 2 years of experience recruiting, selecting, and retaining hourly employees
• Experience training, coaching, and developing hourly employees to ensure they can perform to the best of their abilities.
• Experience setting high standards and holding employees accountable for meeting those standards
• Ability to develop service improvement or culinary plans based on business and service results
  
  

Out-of-Country Applicants: We do not provide sponsorship opportunities or international relocation, applicants must currently reside in Canada to be considered for this position.