Restaurant Manager

As a key member of the restaurant's leadership and service teams, the Supervisor plays a dual role: providing exceptional guest service as a Server while supporting the management team in daily operational leadership. They ensure smooth service execution, coach and support the team, and contribute to a positive, guest-focused environment. This hybrid role thrives on the excitement of both leading and serving, maintaining high service standards while enhancing the guest journey through hands-on hospitality.

Ideal Candidate

An energetic hospitality professional who excels both as a leader and as a frontline server. They have refined guest-service skills, strong situational awareness, and the ability to seamlessly transition between serving tables and managing operations. Intuitive and detail-oriented, they anticipate needs, create meaningful guest interactions, and support operational excellence. They balance cost efficiency with service enhancement and demonstrate leadership qualities that elevate the overall dining experience.

Key Accountabilities:

• Serve guests in accordance with all steps of service, delivering warm, attentive, and knowledgeable hospitality.
• Manage day-to-day operations when acting in a leadership capacity, ensuring exceptional guest service, efficient staffing, and effective operational follow-up.
• Act as a visible presence on the floor—serving, supporting, and guiding team members while actively engaging with guests.
• Support the guest service journey, upholding the core values of Quality, Kindness, Collaboration, and Perseverance.
• Anticipate guest needs during service and proactively resolve challenges or complaints.
• Review and respond to in the moment guest feedback, using insights to enhance service quality and team training.
• Ensure all opening and closing procedures (including cleaning checklists and required prep tasks) are followed, whether serving or supervising.
• Maintain department organization and administrative accuracy, including logs, reports, and incident/accident documentation.
• Ensure serving team members remain knowledgeable about menu items, allergies, dietary restrictions, and specials.
• Participate in FOH menu launches and communicate updates to the team, ensuring smooth transitions.
• Support asset care, maintenance reporting, and resolution follow-ups.
• Ensure compliance with health, safety, fire, and cleanliness standards; act as a Health & Safety Representative and maintain First Aid certification.
• Support the Responsible Service Plan and ensure Smart Serve and AGCO standards are upheld.
• Comply with all federal, provincial, and municipal regulations related to health, safety, and labor requirements.
• Demonstrate commitment to ongoing skill development.

Team Leadership

• Assist with training and development of new hires
• Lead by example on the floor—demonstrating strong service culture, emotional intelligence, and adaptability.
• Mentor team members during service, providing real-time feedback on standards, execution, and guest interactions.
• Maintain clear communication between FOH and BOH to ensure seamless and efficient service.
• Lead or assist with pre-shift meetings, ensuring clarity of expectations, priorities, and promotions.
• Approve daily labor and time-sheet records when in a management capacity.

Financial Ownership

• Handle cash-outs, billing accuracy, and compliance with daily financial procedures while serving and supervising.
• Monitor and support labour efficiency, balancing service needs with budgeted labour targets.
• Contribute to revenue growth by upselling, educating team members on promotions, and supporting special projects or events.

Additional Duties: In addition to the accountabilities listed above, there may be other duties as assigned by your manager. These duties may vary slightly depending on the property.

Qualifications

• Smart Serve Certification
• WHMIS certification (training provided)
• Bachelor's degree in business administration or Degree/Diploma in hotel/hospitality management is an asset
• Proficient with restaurant operations software
• Exceptional understanding of food and wine.
• Communicate effectively with team members, guests and management, delivering clear instructions, resolutions and feedback.
• Emotional Intelligence: Understand and manage emotions to foster a positive work environment and handle guest interactions gracefully.
• Decision-Making: Make informed decisions to enhance guest experiences and operational efficiency.
• Adaptability: Adjust strategies and operations to meet changing business needs and guest expectations.
• Team Building: Foster a collaborative and high-performing team environment.
• Problem-Solving: Identify and resolve issues promptly to maintain high service standards.
• Financial Acumen: Understand and assists in managing departmental budgets, including forecasting and cost control.
• Guest Focus: Prioritize guest satisfaction and ensure a high-quality guest experience.
• Leadership: Is present, inspires trust, ownership, and authenticity among team members

What we would like you to bring to the position:

• 2+ years of upscale restaurant management experience
• Extensive understanding of the industry, current market trends, and competitive landscape
• Wine training/strong wine knowledge preferred

Advantages of joining the Cambridge Mill Team:

• Competitive wages
• Group benefits for permanent team members after 3 months
• Discounts at all Pearle Hospitality restaurants, golf, hotels and spas
• Training and Development
• Growth opportunities
• On-Site Parking
• Wellness Program
• Amazing team and company culture

Compensation: Compensation for this role is estimated at $17.60 plus direct tips from guests while serving and $31.50/hour while supervising, which includes a base wage of $25/hour plus direct tips from guests. Tip amounts are paid directly by guests and are expected to average approximately $6.5/hour, though actual amounts will vary depending on factors such as guest volume and seasonality. While tips are not guaranteed, they can be a meaningful part of overall earnings in this position.

Accommodations:

Pearle Hospitality and affiliated companies, including Cambridge Mill, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the hiring manager.

Job Type: Full-time

Pay: From $31.50 per hour

Expected hours: 35 – 44 per week

Benefits:

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• Flexible schedule
• Life insurance
• On-site parking
• Paid time off
• Store discount
• Vision care
• Wellness program

Application question(s):

• Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location

(ETT: Bread Bars, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)

Experience:

• Supervising: 1 year (required)
• Restaurant Manager: 2 years (required)
• OpenTable: 1 year (preferred)
• Micros POS: 1 year (preferred)

Work Location: In person