Restaurant Manager

Job summary

Lead restaurant operations and staff, including recruitment, training, scheduling, performance management, and daily briefings, while setting a strong example in guest service. Monitor service quality, revenue, labour, inventory, purchasing, cleanliness, and safety, and resolve guest concerns promptly.

Job details

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

What you’ll do

Lead restaurant operations and staff, including recruitment, training, scheduling, performance management, and daily briefings, while setting a strong example in guest service. Monitor service quality, revenue, labour, inventory, purchasing, cleanliness, and safety, and resolve guest concerns promptly.

Requirements

Requires at least three years of restaurant management experience, preferably in a high-volume environment, along with strong leadership, interpersonal, problem-solving, and operational management skills. A relevant post-secondary degree or diploma is an asset; wine and spirits expertise, sommelier accreditation, and proficiency with POS systems, Excel, Google Apps, and design software are also valued.

Listed skills

• Staff Leadership · Preferred
• Problem solving · Preferred
• Point-of-sale systems · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations Management
• Staff Leadership
• Recruitment and Hiring
• Employee Training and Development
• Performance Management
• Guest Service
• Labour Forecasting and Scheduling
• Revenue Management
• Food and Beverage Knowledge
• Inventory and Cost Control
• Supplier Negotiation
• Financial Management
• Problem-Solving
• Health and Safety
• Wine and Spirits Knowledge
• Point-of-Sale Systems

Job areas

• Hospitality
• Management & Leadership
• Food & Beverage
• Customer Service & Support
• Human Resources