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Executive Chef and Operations Manager

2 months ago

Toronto, Ontario, Canada Blue Shock Executive Search Full time

Job Summary:

We are seeking an experienced Executive Chef and Operations Manager to join our team at Blue Shock Executive Search. As a key member of our organization, you will be responsible for overseeing all aspects of restaurant operations to ensure a seamless and profitable dining experience.

Key Responsibilities:

  • Leadership and Staff Management:
    • Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
    • Provide ongoing coaching, feedback, and performance evaluations to ensure a motivated and efficient team.
    • Foster a positive and collaborative work environment.
  • Operational Excellence:
    • Develop and enforce standard operating procedures to maintain consistency in service quality and efficiency.
    • Monitor daily operations to identify areas for improvement and implement solutions.
    • Ensure compliance with health and safety regulations and restaurant policies.
  • Customer Service:
    • Uphold high standards of customer service to create a positive dining experience.
    • Address customer concerns and feedback promptly and professionally.
    • Implement strategies to enhance customer satisfaction and loyalty.
  • Financial Management:
    • Manage and optimize restaurant budgets, including expenses and revenue.
    • Monitor inventory levels, control food and labor costs, and implement strategies for cost reduction.
    • Analyze financial reports and implement actions to improve profitability.
  • Marketing and Sales:
    • Develop and execute marketing strategies to attract new customers and retain existing ones.
    • Collaborate with the marketing team to create promotions, events, and advertising campaigns.
    • Monitor sales trends and adjust strategies to meet revenue targets.
  • Quality Control:
    • Ensure the consistent quality of food, beverages, and service.
    • Work closely with the kitchen staff to maintain menu standards and introduce new items.
    • Conduct regular inspections to ensure cleanliness and adherence to hygiene standards.
  • Communication and Reporting:
    • Communicate effectively with staff, management, and stakeholders.
    • Prepare regular reports on key performance indicators, financial results, and operational metrics.

Requirements:

  • Proven experience as a Senior Sous Chef or Culinary Manager or similar role in the restaurant industry.
  • Strong leadership and interpersonal skills.
  • Excellent organizational and multitasking abilities.
  • Indepth knowledge of restaurant operations, including kitchen management and customer service.
  • Understanding of financial aspects, including budgeting and profit and loss analysis.