Restaurant Manager
The position of Restaurant Manager requires an individual with the business acumen and organizational skills necessary to be a successful coordinator and lead all aspects of the restaurant business. The overall role of the Restaurant Manager is to co-ordinate staff to deliver a high-quality menu and provide excellent customer service: both hallmarks of the Symposium brand.
As Restaurant Manager your major responsibilities will include the following: maintaining the restaurant’s goals in the areas of revenue, profitability and quality through efficient operations.
The expectations of you as a successful Restaurant Manager include the ability to oversee and manage both the “front of the house” and “back of the house”. These roles include overseeing the dining room, regular checks with guests to evaluate guest experience and balancing effective seating capacity. The “back of the house” will include knowledge and overseeing of food preparation as well as full knowledge, staff awareness and implementation of acceptable and appropriate levels for health and safety regulations.
The position of Restaurant Manager requires an energetic, positive, goal oriented individual who is expected to lead by example and maintain productive and quality standards during busy moments in the fast-paced restaurant environment. Ultimately, as Restaurant Manager, you will have the responsibility of maintain smooth operation of the restaurant and ensuring high quality guest experiences.
RESTAURANT MANAGER RESPONSIBILITIES
- Coordinate Front of the House and Back of the House daily restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer requests/complaints
- Regularly review product quality
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Ensure compliance with sanitation and restaurant safety regulations
- Manage and maintain Symposium’s positive image in the restaurant industry, and incorporate suggestions and ideas to further improve Symposium’s standing
- Control operational costs and identify waste-cutting measures
- Promote effectively and accurately the Symposium brand
- Ensure Effective Training and Retraining new and current employees to solidify proper customer service practices
- Follow restaurant policies and protocols that will maintain restaurant operations
- Assist and support the staff within the restaurant when requiredin light cleaning duties, alcohol preparation, coffee and dessert preparation, serving and delivery of food, hosting and seating guests
- Performing weekly inventory on food and liquor
RESTAURANT MANAGER REQUIREMENTS
- Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manageror similar role
- Proven restaurant customer service experience as a manager
- Strong leadership, motivational and people skills
- Willingness and availability to work nights and weekends
- Excellent written and oral communication skills
- Team player, able to work well with others in an often-hectic environment
- Ability to work well under pressure and in a fast-paced environment
- Experience with delegating tasks and maintaining fast speed of service
- Possess a valid government issued Food Handler’s Certificate
- Ability to follow all sanitation procedures; Health and Safety Certification an asset
- Must possess a valid Ontario issued; Smart Serve Certificate
Excellent physical condition and stamina
Job Type: Full-time
Salary: $40,000.00 to $45,000.00 /year
Job Types: Full-time, Part-time
Pay: $40,000.00-$48,000.00 per year
Work Location: In person
