Manager

Role overview

Key responsibilities

• Oversee front-of-house and back-of-house operations.
• Maintain guest service and food-quality standards.
• Develop operational strategies to improve efficiency and profitability.
• Lead, train, and motivate employees and foster a positive workplace culture.
• Manage recruitment, scheduling, onboarding, performance, training, conflict resolution, and offboarding.
• Monitor financial performance, manage budgets, and control costs.
• Ensure compliance with health and safety regulations and company policies.
• Build relationships with vendors, suppliers, and stakeholders.
• Drive marketing initiatives and community engagement.

Qualifications

• Restaurant management experience: the posting describes a 2–5-year range and separately lists 3 years as required.
• Smart Serve certification is required.
• Leadership and team-management skills, strong financial acumen, and experience with budgeting, cost control, and P&L management are required.
• Excellent communication and problem-solving abilities and adaptability in a fast-paced environment are required.
• Flexible availability is required, including days, evenings, weekends, and holidays.

Assets

• A degree or diploma in Hospitality, Business Management, or a related field is an asset.
• First Aid and Food Handler certifications are assets.
• Wine or mixology training and Toast POS knowledge are assets.

Employment and schedule

• Full-time position with expected hours of 40–44 per week.
• Flexible availability is required for days, evenings, weekends, and holidays.

Pay

• Pay is $24.00 per hour.

Workplace

• Work is in person.

Benefits

• Benefits listed include a meal during each shift, health benefits after six months, employee food discounts, dental and extended health care, flexible schedule, and paid time off.

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