Cafe Manager

The Restaurant Manager at Oshawa House Café is part of a dynamic management team that has a foundation of inspirational leadership and passion for excellence. Driving the business forward while overseeing a wide range of activities from day to day operations, staff training and guest engagement, the Restaurant Manager is ultimately responsible for leading the restaurant's daily success while upholding Oshawa House Café’s brand image and values.

The Restaurant Manager is also responsible for ensuring that the business consistently delivers high-quality food and beverage products. The Management team must set the exemplary standard of guest satisfaction for their staff by role modelling the expectations set for them by the brand model.

Restaurant Manager Key Roles:

- Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while motivating and leading the team
- Deliver superior food and beverage service while maximizing guest satisfaction
- Manage and oversee the service operations through action with presence on the floor and in the outlets through the service periods
- Service standards and training with focus on Guest experience standards
- Assistance with recruiting people and ongoing service training
- Daily Fiscal reporting; sales and labour
- Management of beverage inventory and cost reporting
- Ongoing positive relationship with beverage suppliers
- Assistance with the development of beverage and wine menu
- Active participation in location management meetings

Competencies:

- Proactive Planning: manage and maintain appropriate inventory levels for beverage, wine and front of house operational supplies
- Passion for Guest Experience: provides exemplary guest service and builds relationships with guests to set the standard for employees
- Time Management: effectively manages time to achieve business goals while satisfying the guest service needs
- Communication: Provides clean, open, and consistent communication with the guests and staff. Actively listens and receives feedback.
- Problem solving: Responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected.
- Consistency: Approachable by both employees and guests. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests.
- Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness

Restaurant Manager Detailed Responsibilities:
Daily:

- Presence on the floor during service periods while supporting staff in the area required
- Conduct daily shift briefing with team members, provide updates and education on product, projected shift sales and upcoming events and promotions
- 100% guest interaction; acquiring feedback and ensuring satisfaction
- Contact with hourly staff members to assess and positively impact morale and culture while also assessing skill and operational effectiveness
- In house expert on food and beverage program
- Manages 3rd party delivery platforms, take-out and catering orders
- Executes events and promotions to an exemplary level
- Daily review and reporting of sales and labour; actuals vs projections
- End of day reporting on reconciliation of cash, floats, and payments. Report to superiors
- End of day reporting on voids, discounts, and promos with full explanation of any large spends or anomalies
- Follow-up on all guest complaints
- Liaison with product suppliers on product availability and quality
- Supplier relations, orders, and daily invoicing
- Hands on training with staff in all positions
- Monitors all systems and procedures; leading by example through consistent execution of operational tools

Weekly:

- Weekly review of operational performance: Sales, inventory, people, guests and promotions
- Coach and monitor ‘under-performing’ staff, preparing disciplinary and corrective actions as required
- Manages inventories; completes inventory counts, inventory orders and production schedules
- Reports weekly waste/product loss; creates action planning to reduce future expenses
- Production of weeklyschedules using sales forecast
- Reviews weekly sales and labour budget targets; proactively adjust operations as needed
- Creates and manages staff adherence to weekly cleaning schedules
- Communicates details of upcoming promotions and events to all staff

Monthly:

- Contributes to decision making of staff levels; ensures that the restaurant has the number and quality staff and management required for the business
- Recruitment and final selection of new staff, development, and training plan
- Ensures all staff information and training files are kept current
- Develop initiatives and incentives for staff to boost morale, providing a challenging, fun and engaging work environment
- Communicates with vendors on product pricing, availability, and contract service
- Assesses repair and maintenance needs, report,