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Restaurant Manager
2 days ago
The Burnt Tongue is a multi-unit restaurant that specializes in soups, salads, sandwiches, hamburgers, and fries. We pride ourselves on using the freshest local ingredients to deliver seasonal menus that inspire and delight our customers. We have been in business for more than 10 years and are continuing to grow and expand. Our Team Members work hard to deliver an exceptional guest experience grounded in friendly service, clean and comfortable dining spaces, and great food. We are as committed to our employee growth and development as we are to growing our business and we are looking to fill a role on our team. Does this sound like the right professional challenge for you? We are looking for a highly motivated individual who can join our team as a Restaurant Manager. The successful candidate will be responsible for day-to-day restaurant operations and people leadership in one of our prime locations in Hamilton or Dundas. This candidate must have experience leading a quick serve or fast casual restaurant team, with expertise in delivering guest experience and executing food service operations. They should exhibit strong time management, decision making, prioritization, and dynamic communication skills. This role is pivotal to the success of the restaurant as they lead restaurant operations. Key Tasks & Responsibilities: Plan, organize, direct, control and evaluate daily operations Manages daily reads, cash, floats and building access Recruits, trains and supervises staff Proactively manages resource requirements against business needs, weekly schedules and staff availability to budget and forecast Provides ongoing feedback to team, motivates team, shares the vision and plan daily 90 day and Annual Performance evaluations for all direct reports Oversees food preparation , ensuring compliance with health, safety, food handling and hygiene standards Accountable to ensure that food is high quality, fresh, presented properly and available throughout service Demonstrates best-in-class service standards and coaches team to follow suit Manages employee and customer complaints and concerns effectively and with urgency Sets a high expectation for restaurant state and cleanliness conditions, in dining room, behind service counters, in bathrooms, out front, in egress routes and in all areas viewed by neighbours Responsible to order, manage vendor relationships and navigate product shortages. Establish and manage PAR levels, waste and shrink controls and inventory levels Drives business outcomes against sales forecasts, food costs, labour costs, prime against targets and goals Updates, manages and troubleshoots POS software, Delivery Services (UberEats) to ensure they are operational and menus are accurate. Provides weekly and monthly explanations to the Partners/ Accountant for exceptions and successes against goals and metrics (ex: P&L Results, Delivery System Outages, etc.) Along with listed duties the successful candidate will also be responsible for assisting other service team members with daily tasks, service and maintenance of restaurant conditions Accountable for outcomes of location P&L, responsible management of inventory and property owned by the Burnt Tongue, employee and customer safety, loss/shrink prevention, maintenance of location standards and equipment, employee training and conduct, log completion and results of external inspection and audits Skills and Knowledge Professional Skills: Subject Matter Expertise – This role requires specialized/technical knowledge acquired through considerable experience in the industry and as a people leader. Problem Solving: Integrates Findings – Manager must be experienced in completing a thorough analysis and investigation into the root cause of problems. They will integrate ideas, make informed decisions and tradeoffs, consult others to integrate outcomes and ideas into practical solutions. Communication Style: Influencing –Manager is required to communicate information from different sources and effectively clarify issues for others, often presenting different perspectives. Manager must share the vision, motivate at scale and lead through change. Experienced with commercial restaurant equipment. (refrigeration, HVAC, building maintenance, etc.) Confident in flagging concerns and possible solutions, leading through emergencies and managing preventative proactive care protocols. Demonstrates strong working knowledge of financial and operational management, including forecasting, managing budgets, P&L, costs of goods sold and labour control. Working Conditions & Physical Capabilities Fast-paced environment Works against deadlines Works under pressure Repetitive Tasks Physically Demanding Attention to Detail Combination of sitting, standing, walking Standing for extended periods Unpleasant concerns and situations are occasional Personal Suitability Customer focused People Leader Talent Development Flexibility Organized Reliability Highly Resilient Team Player Problem solver Driven to grow, succeed Passionate about Food Certificates, Licenses, Memberships and Courses Food Safety Certification (preferred) CPR and First Aid Certification (an asset) Culinary or hospitality diploma/ degree (an asset, not required) Technology & Computer Knowledge Point-of-Sale Equipment (lightspeed preferred) Delivery Systems Microsoft Excel, Word, PowerPoint Google docs Compensation: Based on experience If you are interested in applying, please email a copy of your résumé to info at Thank you for your interest. We hope to hear from you soon Job Types: Full-time, Permanent Pay: From $45,000.00 per year Benefits: Company events Discounted or free food Flexible schedule On-site parking Paid time off Work Location: In person
