Restaurant Manager

3 weeks ago

Ottawa, Ontario, Canada 3 Brasseurs Full time
3 Brasseurs

A dynamic and growing company with a strong commitment to social responsibility, 3 Brasseurs prioritizes its people above all else.

We are seeking enthusiastic team players to join our friendly team and share our passion for beer in a stimulating atmosphere.

To succeed as a manager at 3 Brasseurs is to thrive in a collaborative management environment, where autonomy and responsibility are key.

Our management positions offer comprehensive opportunities for career development, allowing you to start your journey with us.

What We Offer:
  • Group insurance
  • Competitive performance bonuses
  • Autonomy and self-management
  • Career growth opportunities
  • International mobility options
  • A culture of continuous learning
  • A human-centered management approach

The Restaurant Manager is the right-hand person to the General Manager. He mobilizes employees to adhere to his vision and achieve the restaurant's financial, operational, and commercial objectives. He ensures compliance with brand standards and develops his team members daily. He serves as an ambassador for the 3 Brasseurs brand and its values, taking necessary actions in collaboration with the General Manager to make his restaurant a top destination for customers and employees alike.

Main Responsibilities:

In collaboration with the General Manager:

• Ensure a safe working environment for all employees by monitoring mandatory certifications, training, prevention plans, and health and safety committees.

• Optimize restaurant performance by recruiting, developing, and managing talent according to Human Resources policies in place. Motivate and mobilize teams.

• Foster employee engagement while promoting the company culture.

• Conduct briefs and debriefs, animating focus groups and proposing action plans.

• Guarantee kitchen operations by ensuring food quality, cleanliness, and standard compliance, participating in service, and synchronizing order connections between dining rooms and kitchens.

• Adhere to national marketing guidelines, ensuring team understanding and buy-in.

• Provide an exceptional customer experience in the restaurant by overseeing atmosphere, service steps, and participating in all tasks to deliver excellent customer service.

• Support the brewmaster, collaborate with the Brewery team, and ensure high-quality beer service in the restaurant by developing a culture of on-site brewed beers among employees.

• Manage administrative and operational tasks such as cash handling, server disbursements, maintenance, payroll management, and result monitoring.

• Verify accuracy and reality of restaurant financial flows and engage with support services and directors as needed.

• Plan, execute, track, and adjust action plans and reports to achieve restaurant goals.

• Organize tools necessary for Take-Out and VAE (tablets, point-of-sale systems, packaging).

The Skills to Succeed in My Role:

Leadership:

I have the ability to bring my colleagues to their best potential. I effectively share my vision and expectations while ensuring team member support. I demonstrate managerial courage when necessary and take time to listen to team members' needs. I enforce applicable legislation and take disciplinary measures if required.

Results-Oriented:

I understand that the company must achieve results to ensure sustainability, making it one of my primary responsibilities. I comprehend key performance indicators, their impact on my restaurant, and the need to take action to control them. Each decision considers results. I seek continuous improvement and am a source of proposals. Employee, customer, and brand image priorities drive every decision and action. I possess effective conflict resolution skills to maintain and improve organizational productivity.

Time and Priority Management:

I manage multiple priorities, whether planned or not. I know how to prioritize them based on urgency and available time. To effectively manage these priorities, I delegate tasks to employees. I relieve the manager of responsibilities by ensuring restaurant operation at all times.

Coaching:

The development of my employees is one of my ultimate responsibilities. I adopt a coaching and mentoring approach, providing team members with opportunities to grow. I understand that developed employee skills lead to efficiency, enabling me to delegate tasks and rely on them more effectively. I am a driving force for the team, sharing my experience with them.

Versatility:

I am a true team player, understanding that I may need to get involved in areas requiring attention. Whether in the kitchen or service, I can perform most restaurant roles. My dedication to a job well done allows me to analyze service operations to streamline them.

Customer Centricity:

Customers are at the center of every decision and action. They are our reason for being, and I strive to provide exceptional customer service at all times. I see customer complaints as opportunities for improvement and intervene with employees to ensure good customer service. I have knowledge and interest in micro-breweries, can explain brewing processes, and enjoy passing on this knowledge to customers and teams.

Autonomy:

In the absence of the manager, I am autonomous in managing the restaurant and staff. I can take over if necessary and my knowledge of the trade is a significant asset for the brand. In the short term, I can transition into a new role.

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