Restaurant Manager

Overview

The Restaurant Manager (RM) oversees all aspects of daily operations for The Phoenix Restaurant (an upscale dining restaurant), ensuring exceptional member and guest experiences, adherence to club standards of service and food and beverage, operational efficiency, and financial success. The RM will be responsible for closing the food and beverage outlets on a nightly basis and may be required to work in the Courtside Lounge, a high-paced, demanding and vibrant environment.

This role requires a strong leader with refined hospitality skills, attention to detail, a strong understanding of food, beverage, and wine pairing.

In collaboration with the heads of the Food and Beverage department, the RM, will be responsible for developing and maintaining budgets, training staff on health and safety, service standards, food, drink, and wine menus, and promotions.

The RM will be responsible for weekly and monthly inventory of restaurants, reporting daily sales, ordering supplies and beverages as required, and ensuring product is delivered and counted.

In addition, the RM will be responsible for scheduling according to business demands and budget, for ensuring safety and liquor licence requirements are maintained, dealing with emergency situations and member feedback and dissatisfaction issues. The RM will also be responsible for working the floor and executing food service delivery from the BOH.

Hours of Work

• 40-44 hours per week
• Evenings (until closing)
• Sunday/Monday Off

Duties

GUEST EXPERIENCE & SERVICE EXCELLENCE

• Ensure aa seamless, memorable, and personalized dining experience
• Maintain and enforce fine dining service standards, etiquette, and presentation
• Communicate, resolve, and respond positively and efficiently to member and guest complaints and suggestions and relay information to the Director of Food and Beverage
• Have a hands-on approach to member and guest service with a positive, outgoing, sociable and professional attitude
• Promotes and ensures staff promote daily specials and promotions

OPERATIONS & TEAM MANAGEMENT

• Lead, train, and motivate front-of-house staff to deliver the Club's service standards
• Collaborate with the Executive Chef and kitchen team to ensure smooth coordination between the front and back of house
• Create staff schedules, monitor attendance, report employee time off, and manage labour costs
• Oversee daily opening and closing procedures, cleanliness, safety compliance
• Train employees in health and safety, food, drink, and wine menus, service standards, and promotions
• Hold pre-shift meetings communicating menu changes, reservations, expectations, and special promotions, celebrations, activities, and events
• Close the restaurants on a daily basis
• Be a support to the front and back of house team
• Help coordinate and execute food and beverage delivery
• Ensure restaurants and bars are stocked for the day
• Assign staff duties, responsibilities, and sections

FINANCIAL & ADMINISTRATIVE MANAGEMENT

• Manage budgets, control costs, and drive profitability through effective planning and forecasting
• Monitor inventory, ordering, and vendor relationships for beverages, supplies, and equipment
• Analyze sales reports and identify opportunities for growth or efficiency while collaborating with the Director of Food and Beverage
• Conducts weekly and monthly inventory counts, orders, and adheres to budget and controls
• Completes accurate end-of-shift reports

LEADERSHIP & CULTURE

• Foster a culture of excellence, professionalism, and hospitality
• Lead by example in maintaining a hands-on, polished appearance and professional demeanour
• Conduct regular team meetings and assist the Director of Food and Beverage with performance reviews
• Report employee and/or member relations issues to the Director of Food and Beverage

COMMUNICATION

• Meet with Director of Food and Beverage and Executive Chef on a regular basis
• Communicate with front and back of house teams on a daily basis
• Hold pre-shift meetings
• Keep abreast and knowledgeable of club operations, activities, and events and how to manage the competing demands
• Communicate with other departments as needed
• Report emergencies and employee and/or member issues with the Director of Food and Beverage, GM/COO, and Director of Human Resources
• Reports broken equipment, health and safety issues, staff and/or member relations issues, and emergencies to various workplace parties
• Records time off on 7Shifts and HRMS
• Completes supply requisitions, incident reports and maintenance work orders

EMERGENCIES & HEALTH AND SAFETY

• Deal with emergencies as they arise in a calm and professional manner. Reporting issues to the Director of Food and Beverage and GM/CO

TECHNICAL

• Understanding of POS, including ability to void, transfer and reopen and close shifts and chits
• Understanding of timekeeping and 7Shifts modules
• Understanding of Partender
• Understanding of the Club's HRMS
• Understanding of television and sound systems in order to troubleshoot

Other Duties

• Abide by Club policies, procedures, practices and all relevant legislation including health and safety and violence in the workplace
• Attend various offsite workshops, purchase items offsite, run errands on behalf of the Club, and work late and odd hours as required
• Attend professional development webinars, classes, seminars, etc. as needed
• Maintain up-to-date certifications
• Perform other duties as assigned

Qualifications

EDUCATION

• Certification in Hospitality Management or related field preferred
• Valid Smart Serve certification required
• Bartending certification an asset
• Sommelier or beverage management experience an asset
• First-aid, CPR & AED certification an asset
• WHMIS certification an asset
• OHSA for Supervisors and asset
• Criminal Background Check

RELEVANT EXPERIENCE & QUALIFICATIONS

• Minimum of 3-5 years of management experience in the food and beverage industry, in both fine dining and casual dining
• Strong leadership, supervisory, communication, and interpersonal skills
• Deep knowledge of food, wines, beers, spirits, and service standards
• Proven ability to manage budgets, control costs, and financial targets
• Excellent problem-solving, organizational, and multi-tasking abilities
• Flexible schedule, including evenings and weekends. May be required to work statutory holidays
• Passion for culinary arts and refined service
• POS experience. Northstar an asset
• Understanding of television and sound systems in order to troubleshoot an asset
• Strong understanding from Microsoft Office, Excel and Word
• Excellent communication skills (oral and written)
• Strong organizational skills
• Strong understanding of health and safety practices and procedures

Job Type: Full-time

Pay: From $63,000.00 per year

Benefits:

• Company events
• Dental care
• Disability insurance
• Employee assistance program
• Life insurance
• Paid time off
• RRSP match
• Vision care
• Wellness program

Work Location: In person