Restaurant Manager
5 months ago
As the steward of The Bench, situated on the second floor between Arena 3 and 4, the Restaurant Manager will play a pivotal role in curating a delightful and family-friendly casual dining experience. With a contemporary design, The Bench offers a diverse menu of food and beverage options, tailored to cater to the community's needs, whether before or after lessons, games, or practices.
The Restaurant Manager is in responsible for all aspect of the business, including hiring, training and performance management of staff, collaborating closely with the Kitchen Manager to make menu modifications and place orders, purchasing food, supplies, and equipment, and interacting with suppliers and vendors. In addition, the Restaurant Manager oversees maintenance and upkeep of the dining areas, kitchen and will be responsible for staff scheduling, menu selection, budgeting, and financial reporting,), restaurant promotion, social media and advertising, and ensuring full compliance of health and safety regulations are adhered too.
During peak dining hours or busy seasons, the Restaurant Manager is likely there much of the time. While concentrating on behind-the-scenes tasks to keep operations running smoothly, they will engage with customers and working closely with Cardel Rec Programs and Rentals in special event and tournament coordination.
The Restaurant Manager must be skilled in managing demanding work environments, have excellent multitasking skills, and possess the maturity and resolve necessary to handle frequent interruptions. We are seeking a dynamic individual with a passion for community, a professional demeanor, and outstanding communication skills. Join us in creating a positive and inclusive dining experience that reflects our commitment to both culinary excellence and community enrichment.
Specific accountabilities will include:
- Be responsible for managing daily company operations to ensure positive, safe, and profitable working environment.
- Adhere to all government regulations such as AGLC, AHS, Labour Standards and Human Rights, ensuring a professional and safe working environment.
- Responsible for achieving operations budgeted including labour in conjunction with the Kitchen Manager.
- Responsible for preventing theft.
- Responsible for promo and spillage.
- Responsible for inventory management
- Working knowledge of all statutory regulations affecting restaurant health and safety and ensure that any safety hazards are identified and addressed.
- Ensure all staff are trained up to company standard and all new employees are put through The Bench training program.
- Understand how our brand is perceived and take action to improve the customers' experience
- Responsible for staff performance management, which includes probation reviews, annual, recruitment, training, scheduling and timecard approvals.
- Ensure that all drinks and menu items are being prepared/served to the Bench’s spec and standard.
- Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred guests.
- Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; determining and implementing system improvements.
- Control purchases and inventory; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Meet restaurant financial objectives by developing revenue programs; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase revenue.
- Prepare financial, marketing, and sales projections, analyses, and estimates.
- Interact with guests to build customer engagement/relationship/loyalty.
- Actively recruit and promote upcoming events and building the brand.
- Be responsible for all equipment, and its repair and maintenance.
- Co-ordinate with kitchen leadership to ensure free flow of real time communication amongst all restaurant staff.
- Work with Kitchen leadership to continuously improve food and beverage offerings
Qualifications required:
- The ability to legally work in Canada.
- You have your First Aid, Food Safe, ProServe, and ProTect Security Certifications.
- Criminal record Clearance, including Vulnerable Sector Search
- Strong, proven leadership qualities and management skills including effective staff scheduling
- Excellent communication skills, both verbal and written, to effectively interact with staff, customers, and management.
- Working knowledge of applicable employment related legislation
- 5+ years of experience with demonstrated success in a restaurant management role for an establishment of similar guest capacity, staff number, and affected by seasonality
- High School Diploma or equivalent
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