Job Overview

  • Inventory Management - recording low items, placing wholesale orders, receiving and stocking inventory, handling errors, and ensuring minimum wastage or loss of inventory.
  • Operations - Ensure daily floor tasks such as prep, cleaning, deep cleaning, and food safety guidelines are followed
  • Staffing - Prepare weekly/monthly schedules and ensure the restaurant is properly staffed at all times. Plan for holidays and peak times.
  • Responsible for controllable costs: Food and Labour
  • People - Manage hiring new employees, train and retain. Maintain a positive attitude that promotes teamwork
  • Required to work various shifts, including closing the restaurant up to 3 nights a week, cover on holidays, and for shift supervisors as per business needs
  • Conduct cost comparisons for potential suppliers.
  • Monthly bookkeeping, paying invoices, coordinating refunds and credits from suppliers.
  • Annual tax planning and filing.
  • Financial forecasting: weekly, monthly, quarterly to plan hiring.
  • Reporting and presenting end of the month profit and loss, identifying areas to increase profitability.
  • Scout and set up for seasonal events, festivals, markets to grow and promote the business
  • Plan, organize and supervise caterings
  • Measure and evaluate performance standards (KPI's)
  • Develop and implement plans for continuous service improvement.
  • Ensure operational and occupational health and safety standards are followed.

Qualifications and Skills

  • 4 year restaurant management experience, although 1-2 years supervisor role in a QSR type of environment would be an asset.
  • Strong communication and interpersonal skills, both written and oral.
  • Customer service skills – able to exceed guest expectations.
  • A positive and team-oriented attitude
  • Strong analytical/decision-making skills.
  • Leadership skills – able to direct, coach, and supervise a team
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