Restaurant Manager

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, and ultimately, the growth and profitability of the business.

RESPONSIBILITIES

Operations

• Balance key goals including food quality, speed of service, guest experience, and cost control through effective oversight of operating systems.
• Oversee weekly P&L performance including cost of goods, labour costs, and operating expenses.
• Maintain A&W operational standards and conduct regular performance reviews; identify areas for improvement and implement corrective actions.
• Ensure compliance with WorkSafeBC, public health, and provincial employment standards.
• Develop and manage staff scheduling to meet labour targets and support smooth operations.
• Ensure all equipment and facilities remain in proper working condition and coordinate repairs as needed.
• Foster a positive workplace environment and team morale.
• Monitor and enforce adherence to health and safety regulations and food safety standards.

Human Resources

• Recruit and hire hourly staff; participate in hiring supervisors and assistant managers.
• Address performance issues, coach team members, and terminate employment when required.
• Provide leadership development, mentoring, and succession planning.
• Lead restaurant meetings and support effective communication.
• Ensure payroll and scheduling practices comply with employment standards.
• Promote a safe, healthy, inclusive workplace.
• Document critical incidents and report appropriately.
• Ensure monthly Health & Safety meetings are completed, documented, and followed up.
• Maintain strong knowledge of HR policies and ensure consistent application.

Financial

• Complete daily, weekly, and period-end accounting and administrative tasks accurately and on time.
• Manage inventory processes including ordering, waste tracking, cost control, and weekly counts.
• Apply cash, food cost, and labour cost controls to ensure profitability.
• Achieve financial targets by managing controllable costs and optimising operations.
• Forecast sales volume and adjust strategies to meet budget and growth targets.
• Monitor revenues and adjust procedures when appropriate.

Customer Service

• Ensure cleanliness, sanitation, and safe food‑handling practices throughout the restaurant.
• Maintain high guest satisfaction through effective staffing, preparation, and leadership.
• Oversee local marketing initiatives and community engagement.
• Address guest incidents and complaints using effective service recovery.
• Ensure team appearance, behaviour, and professionalism meet A&W standards.
• Monitor guest feedback trends and adjust strategies as needed.
• Resolve customer concerns and ensure compliance with health and safety regulations.

QUALIFICATIONS & REQUIREMENTS

• Strong interpersonal, communication, and leadership skills with supervisory experience.
• Expertise in all restaurant positions and operating systems.
• Thorough knowledge of standard Restaurant Operating Systems and Standards.
• Strong ability and interest in developing others.
• Ability to complete accounting tasks and manage administrative responsibilities.
• FOODSAFE Level 1 required; Level 2 preferred.
• Basic or Intermediate First Aid certification.
• High school diploma or equivalent; hospitality training an asset.
• Proficiency in POS systems, Windows 11, and Microsoft 365 Business.

COMPETENCIES

• Leadership & People Development: Ability to inspire, coach, and develop team members.
• Operational Expertise: Strong understanding of restaurant systems, standards, and regulatory requirements.
• Financial Insight: Ability to manage budgets, analyze P&Ls, and control costs.
• Customer Focus: Commitment to delivering positive guest experiences.
• Decision-Making: Ability to make sound decisions under pressure.
• Communication: Strong verbal and written communication skills.
• Problem-Solving: Ability to identify issues, assess risk, and implement solutions.

WORKING CONDITIONS

• Fast‑paced food service environment.
• Standing for extended periods; occasional lifting up to 25 lbs.
• Repetitive motion and lateral stepping for extended periods.
• Flexible availability including evenings, weekends, holidays, and emergencies.
• Responsible for full restaurant oversight during operating hours.

Posted: May1, 2024