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role
the restaurant manager is responsible for all aspects of restaurant operations including the quality and consistency of the customer experience, adherence to a&w standards, provincial wcb, employment and health regulations, the development of a motivated and productive team of employees, and ultimately, the growth and profitability of the business.
responsibilities
operations
* balance key goals – high quality, speed of service and cost control through effective management of the operating system.
* responsible for weekly p&l statement of cost of goods, labour costs and direct expenses.
* maintains a&w standards and conducts performance reports regularly; recognizes areas for improvement and acts where improvement is needed.
* schedules staff, including self, to operational positions and shift roles.
* makes sure all equipment and facilities are in good condition, and plans for maintenance and repairs.
* working knowledge of climate goals, ensuring they are practiced daily.
human resources
* recruits and hires hourly staff (makes hiring decisions for supervisory and assistant manager positions in conjunction with the area manager and hr).
* trains, develops, confronts poor performance and terminates staff.
* leads meetings.
* ensures staff safety and a healthy, motivating work environment applying daily climate.
* documents critical incidents and reports them to key individuals.
* ensures monthly health and safety meetings walk through are completed and takes corrective action.
* has knowledge of hr policies and makes sure they are enforced.
financial
* completes daily, weekly, and period accounting administration.
* manages inventory control, ordering, cost control and weekly inventory counts.
* applies cash and food cost management principles.
* ensures restaurant profitability by managing costs to set thresholds and goals for profitability.
customers
* ensures that cleanliness standards and safe food handling practices are met.
* ensures high level of service to guests through efficient preparation, stocking, and staff positioning, including self.
* responsible for all local store marketing.
* manages accidents or complaints, implementing service recovery program.
* ensures teams appearance is to standard.
requirements
* qualifications
o strong interpersonal skills and proven leadership with supervisory experience
o expertise in all restaurant positions
o knowledge of restaurant operating systems
o complete knowledge of operating standards
o high interest in developing others
o ability to do accounting and manage administrative aspects of the operation
* prefered skills
o acceptable oral and written business communication skills
o competency in windows 10 and microsoft office applications, including word, excel, and outlook
o ability to give presentations
o ability to build and maintain positive relationships with colleagues and suppliers
* additional notes
* physical demands
o standing and walking for extended periods
o some heavy lifting
benefits
benefits which include an extensive single or family medical/dental benefit comprised of pharmaceuticals, hospital care, paramedical, medical equipment, travel, visioncare, basic and optional life, ad&d, along with an optional group rrsp.
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