Restaurant Manager

Compensation: From $45,000 per year Position Type: Full-time, Seasonal

Responsibilities

• Leadership & Operations:
  • Oversee all food and beverage operations, including team management, facilities, sales, and cost controls, to maximize profitability.
  • Collaborate with the executive chef to ensure top-tier preparation, presentation, and service of all food and beverages.
• Guest Experience:
  • Continuously monitor guest satisfaction and adapt operations or marketing strategies to respond to demand changes, feedback, or competitive trends.
• Cost Management:
  • Manage labor and inventory costs effectively, ensuring budgets are met or exceeded without compromising quality. Prepare detailed financial and operational reports as needed.
• Marketing & Events:
  • Work with Sales and Marketing teams to promote the restaurant, hotel, and upcoming events or initiatives.
• Health & Safety:
  • Ensure strict compliance with occupational health and safety standards. Address action items identified by the Occupational Health & Safety Committee promptly.
• Team Development:
  • Recruit, train, manage, and mentor food and beverage team members in line with company policies. Address performance concerns and foster professional growth through ongoing coaching and discipline as necessary.
• Additional Duties:
  • Perform other responsibilities as required to ensure the restaurant's success.

Requirements

• Proven experience in a similar role within the food and beverage or hospitality sector.
• Excellentinterpersonal andcommunicationskills,withtheability tobuildstrong relationships.
• Strong problem -solving skills and a proactive approach to addressing challenges.
• A demonstrated ability to provide constructive feedback effectively.