Restaurant Manager

A Piano Piano Manager is able to confidently lead their location team in the cooperative pursuit of our company goal; the delivery of an exceptional guest experience at an accessible price.
\"Hospitality is not a default setting; it takes integrity, compassion and determination\".

• Owner/Operator Brendan Piunno

Responsibilities

• A Manager must be able to competently perform all duties as pertains to the leadership and management of their location; act as The Company ambassador in the stead of ownership
• Manage staff, deliver daily briefings, providing feedback and ongoing training of all employees; fosters a motivated, service-oriented staff culture and positive workplace
• Manage daily operations with an acute understanding of company revenue goals and revenue opportunities enabled by; labour forecasting and strategic scheduling based on both the current and future flow of business
• Exemplifies the company steps of service; provide exceptional guest service and a passion for all things food and beverage thereby setting the standard for all employees while relaying said passion to our guests
• Maintains exceptional guest experience by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating immediate improvements when needed
• Must be actively present on the floor during the busiest hours of operation; energetically engaged in service and leading by example
• Is responsible for the full cycle of recruitment; hiring, training and development, performance evaluation and progressive discipline action, if required
• Utilize critical thinking skills and depth of knowledge when responding to customer complaints, inquiries and requests enabling; prompt and confident solutions that optimize an exceptional guest experience
• Consistently maintains quality control, hygiene, health and safety; uphold professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards
• Controls purchases, and inventory (cost of goods) by negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions
• Quickly and accurately identify critical information and make independent judgments in accordance with company philosophies and business practices
• Carry out all objectives issued to you in a timely fashion, that meets the standards of the company
• Along with your duties listed above; you are also responsible for assisting other colleagues and managers with daily tasks and maintenance of the restaurant

Qualifications

• 3+ years’ experience in a restaurant management role; preferably in a high volume environment
• Post-secondary degree/diploma in Business/Hospitality Management/Food and Beverage/Management and/or equivalent is an asset
• Strong knowledge of wine and spirits; sommelier accreditation is an asset
• Proficient computer skills (POS system, Excel, Google Apps, Photoshop or Adobe Illustrator)
• Demonstrated knowledge of financial and operational management including budgets, sales, cost of goods and labour control
• Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels; exceptional interpersonal skills
• High personal integrity, professionalism and maturity
• Must possess strong attention to detail; proven problem-solving abilities
• Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast-paced environment; ability to absorb and retain information quickly
• Ability to work a flexible schedule, including evenings and weekends