Hiring An Experianced Restaurant Manager

About us

At SAAN SAAN, we believe in celebrating and enjoying our meals with loved ones, happily nourishing as many people as possible. We create delicious, nostalgic, gluten free, Hong Kong style cafe comfort foods. Made with fresh and wholesome ingredients, we offer exciting salad bowls, delicious house baked gluten free baos, rice bowls, and amazing plant-based options Sourcing from local artisans & suppliers, we take pride in supporting our community and strive to build meaningful relationships. Our aim is to have fun, be kind, and connect people with food, which nourishes and brings joy. Come join our family of passionate change makers, committed to preserving the cultural heritage of Vancouver’s Chinatown, serving delicious food, and providing exceptional service to our guests and community

About the role

We are looking for a person who is a dynamic leader, a people developer, and an amazing host with a guest first mindset. The Restaurant Manager is a key management role that is responsible for the successful performance of our restaurant. While working regularly in service, the Restaurant Manager builds and manages a high-energy team, ensuring all operations are running smoothly while executing strong business performance. This role calls for an individual who is positive, action-oriented and capable of problem solving. The ultimate goal of our Restaurant Manager is to provide the guest with an outstanding experience in our space through a sense of welcoming hospitality.

**Key Responsibilities**:
**Restaurant operations**:

- Manage and oversee the service operations with presence on the floor throughout the service periods, supporting staff in the area required
- Conduct daily shift briefing with Service team, updates and education on product, projected shift sales and upcoming events and promotions. Participate in BOH shift briefings
- Monitors FOH systems and procedures and leads by example with execution of operational tools
- Oversees FOH cleanliness audit and action planning. Creates and manages staff adherence to weekly cleaning schedules
- Manage positive relationships with existing (and new) suppliers, orders, and daily invoicing. Assists with communication to vendors on product pricing, availability, and contract service
- Management of beverage inventory and cost reporting. Assists with planning on beverage and cocktail menu changes, development of new recipes and appropriate inventory and cost details
- Reports weekly waste and product loss with associated action planning to reduce future expenses
- Production of the FOH schedules
- Reviews weekly sales and labour budget targets and can proactively adjust operation standards
- Manages upcoming reservation and events, reports event details to BOH team
- Daily review and reporting of sales and labour; actuals vs projections
- End of day reporting on reconciliation of cash, floats, and payments. Report to owners
- End of day reporting on voids, discounts, and promos with full explanation of any large spends or anomalies
- Ensures all staff files and training files are kept current

**Team member and Guest Experience**:

- Lead recruitment of FOH team members, service training, team member development, and final selection of new staff. Hands on training with FOH staff in all positions with focus on guest experience
- Oversees staff beverage and cocktail knowledge, pre-shift education and supplier training sessions
- Follow-up on all guest complaints
- Oversees performance reviews with semi-annual follow-up. Assists with performance adjustment meeting with ‘under-performing’ staff
- Contributes to decision making of service staff; ensures that the restaurant has the number and quality staff and management required for the business
- Ongoing communication with guests on promotions and events

**About you**:

- Proactive Planning: Manage and maintain appropriate inventory levels for beverage, liquor, 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 clear, 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

**Job Requirements**:

- Minimum of 5 years’ experience in a full-service restaurant
- Minimum 2 years’ experience at the management level
- Experience in a new restaurant opening considered a