Restaurant Manager

**Restaurant Manager - Hybrid Role**

**Location**: Turner Hospitality Group, Blue Mountain Village

**Company Overview**:
Over the last 18 years, Turner Hospitality Group has earned the recognition of being one of the top rated and most popular restaurant groups in Blue Mountain Village Serving traditional house-made dishes crafted with locally sourced ingredients and accompanied by a curated selection of wines & craft cocktails. At THG, our culture is fun, but we are still serious about what we do. Our vision is to be recognized as the number one restaurant group for quality and service. Our mission is to provide the highest level of hospitality through a valued team delivering excellent products, facilities, and service.

**Job Summary**:
We’re looking for a versatile and dynamic individual to join our team in a hybrid role that combines overseeing restaurant operations, ensuring exceptional guest experiences, and working in both serving and bartending capacities. In this role, you'll take on management responsibilities 2-3 days per week, and shift to serving and bartending duties on your other shifts. You will assist in leading the front-of-house team, fostering a collaborative and high-performing environment while upholding the restaurant's standards.

Please note: Availability on Weekends is essential for this position.

**Responsibilities**:

- **Guest Experience**: Champion the delivery of an exceptional dining experience, ensuring that each guest feels welcomed and valued. Address any guest concerns promptly and professionally, striving to exceed their expectations.
- **Team Leadership**: Lead and inspire the front-of-house team, including servers, hosts, and support staff. Provide clear guidance, set performance expectations, and offer training to maintain consistent service quality.
- **Shift Management**:Coordinate daily operations during shifts, managing reservations, seatings, and table turnovers to optimize efficiency and guest satisfaction.
- **Staff Scheduling**: Create and manage staff schedules, considering business demands, staff availability, and labor budget targets.
- **Training and Development**: Implement ongoing training programs to enhance the team's product knowledge, service skills, and up-selling techniques. Foster a culture of continuous improvement.
- **Communication**:Maintain open and effective communication with the kitchen team, bar staff, and management to ensure seamless coordination between front-of-house and back-of-house operations.
- **Quality Control**:Monitor the dining area to ensure that tables are properly set, ambiance is maintained, and cleanliness standards are upheld.
- **Upselling**: Encourage and support the team in effectively upselling menu items, including cocktails, sake & wine and specials, to enhance guest experience and increase revenue.
- **Guest Reservations**:Oversee the reservation system and ensure accurate bookings, timely confirmations, and efficient table management.
- **Event & Party Bookings**:Help guests plan large group dinners, parties, and events.
- **Feedback Collection**: Gather and evaluate guest feedback, sharing insights with the management team to drive improvements in service, food quality, and overall guest satisfaction.
- **Inventory and Cost Management**: Take inventory counts, review labour budgets with VP of Operations, complete daily sales reports.
- **Adherence to Policies**: Ensure compliance with all health and safety regulations, as well as company policies and procedures.

**Qualifications**:

- Proven experience in a supervisory or managerial role in the hospitality industry, preferably in a refined casual/fine dining restaurant setting
- Strong leadership and interpersonal skills, with the ability to motivate and mentor a diverse team.
- Excellent communication skills, both verbal and written, to interact with guests, staff, and management effectively.
- Customer-focused mindset and a passion for delivering exceptional service.
- Proficient in reservation management systems and point-of-sale (POS) software. Prior knowledge of Silverware POS is a plus
- Flexibility to work evenings, weekends, and holidays as required by the business.
- Knowledge of wine, and beverage offerings is a plus.

Join the THG team as a Restaurant Manager and contribute to an atmosphere of culinary excellence and warm hospitality. Your leadership and dedication will contribute to the restaurant's continued success and reputation for outstanding guest experiences.

**COMPENSATION**
- Base wage of $22 per hour
- Gratuities
- 40% food & beverage manager discount available company-wide at all THG restaurants and bars.
- Health Benefit Package inclusive of dental, vision, and prescription drugs (after a 3-month full time probationary period has been completed)
- Duty meals

**Equity, Diversity and Inclusion**

THG believes in an equal opportunity employer, dedicated to creating a workplace culture of inclusiveness.

**Accessibility**

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