Job Description

Job Overview

• Inventory Management - recording low items, placing wholesale orders, receiving and stocking inventory, handling errors, and ensuring minimum wastage or loss of inventory.
• Operations - Ensure daily floor tasks such as prep, cleaning, deep cleaning, and food safety guidelines are followed
• Staffing - Prepare weekly/monthly schedules and ensure the restaurant is properly staffed at all times. Plan for holidays and peak times.
• Responsible for controllable costs: Food and Labour
• People - Manage hiring new employees, train and retain. Maintain a positive attitude that promotes teamwork
• Required to work various shifts, including closing the restaurant up to 3 nights a week, cover on holidays, and for shift supervisors as per business needs
• Conduct cost comparisons for potential suppliers.
• Monthly bookkeeping, paying invoices, coordinating refunds and credits from suppliers.
• Annual tax planning and filing.
• Financial forecasting: weekly, monthly, quarterly to plan hiring.
• Reporting and presenting end of the month profit and loss, identifying areas to increase profitability.
• Scout and set up for seasonal events, festivals, markets to grow and promote the business
• Plan, organize and supervise caterings
• Measure and evaluate performance standards (KPI's)
• Develop and implement plans for continuous service improvement.
• Ensure operational and occupational health and safety standards are followed.

Qualifications and Skills

• 4 year restaurant management experience, although 1-2 years supervisor role in a QSR type of environment would be an asset.
• Strong communication and interpersonal skills, both written and oral.
• Customer service skills – able to exceed guest expectations.
• A positive and team-oriented attitude
• Strong analytical/decision-making skills.
• Leadership skills – able to direct, coach, and supervise a team

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