Company Description Service Inspired Restaurants (SIR Corp.) is a hospitality group with a diverse portfolio of restaurant brands, including Jack Astor’s Bar and Grill®, SCADDABUSH Italian Kitchen & Bar®, Reds® Wine Tavern, The Loose Moose® and The Antler Room, Duke’s Refresher® + Bar, and Abbey’s Bake House in Muskoka. The organization is committed to a brave, bold, and results-driven culture that creates growth opportunities for team members at both the corporate and restaurant levels. SIR Corp. focuses on being the first choice for guests, team members, supplier partners, communities, and investors by consistently living its values in day-to-day operations. Team members are encouraged to bring passion, accountability, and a guest-first mindset to their work while contributing to a collaborative and inclusive environment. Role Description The Restaurant Manager is a full-time position. In this role, the Restaurant Manager oversees daily front-of-house operations, ensuring an exceptional guest experience while meeting operational and financial targets. Responsibilities include leading and coaching team members, scheduling, monitoring service standards, and maintaining compliance with health, safety, and food handling regulations. The Restaurant Manager supports hiring, onboarding, and training initiatives, promotes a positive and inclusive workplace culture, and handles guest feedback in a timely and professional manner. The role also involves inventory oversight, coordination with suppliers, participation in local marketing initiatives, and regular reporting to senior management on restaurant performance.

Qualifications Strong customer service and customer satisfaction skills, with a track record of delivering memorable guest experiences. Experience in hiring, onboarding, and developing team members in a fast-paced hospitality environment. Excellent communication skills, including clear, respectful, and professional interaction with guests, team members, and leadership. Comprehensive knowledge of food & beverage operations, including menu execution, quality control, and adherence to health and safety standards. Previous leadership experience in restaurant or hospitality management, preferably in a multi-unit or branded concept environment. Strong organizational and time-management skills, with the ability to prioritize and make sound decisions under pressure. Familiarity with budgeting, cost control, scheduling, and basic financial reporting. Proficiency with restaurant POS systems and basic office software (e.g., spreadsheets, email, scheduling tools). Ability to work a flexible schedule, including evenings, weekends, and holidays as required. Food safety and responsible alcohol service certifications (or willingness to obtain), and eligibility to work in Canada.