Title: Restaurant Manager
Reports to: General Manager & Director of Operations
SUMMARY OF POSITION:
Lead a remarkable bar team to ensure that all of Ten Foot Henry’s operational standards are followed and executed at an exceptionally high level. As one of the faces of Ten Foot Henry’s business, you will oversee and coordinate the day to day management including the planning, organizing, training and leadership necessary to achieve Ten Foot Henry’s objectives in sales, costs, employee retention, guest service, food and beverage quality, cleanliness and an overall high-calibre standard.
DUTIES AND RESPONSIBILITES:
Duties including but not limited to:
● Assist with the detailed management of beverage inventory to reach, or exceed, all targets for COGS budgets.
● Lead bar team in cocktail development, rollouts, and meetings
● Create cocktail recipes and costing
● Cultivate and promote a positive, motivating and excitable culture for our entire team.
● Prepare and follow detailed opening and closing procedures.
● Understand and implement all procedures, standards, specifications, guidelines, and training programs.
● Ensure that all guests feel welcome and are given responsive, friendly, and courteous service.
● Create and ensure the atmosphere of the restaurant leads to a high staff morale.
● Contribute your observation and opinions at weekly operation meetings with concise direction and objectives.
● Achieve company objectives in sales, service, quality, appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
● Ability to coach and train all FOH staff to standards set out within their respective job descriptions.
● Communicate via daily logouts and follow up on any problems/initiatives that are brought up within.
● Work the service floor to ensure guest service standards and efficient operations are being met. Support all FOH positions during scheduled shifts.
● Ensure that all FOH equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
● Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
● Open availability; including, but not limited to, holidays and weekends.
● Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
● Fully understand and comply with all federal, provincial and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
● Attending meetings/events where the chance to be a focused Ten Foot Henry ambassador within the community presents itself.
● Weekly management of Navigator invoicing, costing and COGS reporting with General Manager, including the balancing of previous day’s sales.
● Any other duties as assigned by employer.
QUALIFICATIONS
● Career Focused; Detail Orientated.
● A passion for the hospitality industry.
● A strong knowledge of wine, liquor, and beer; WSET certification is not required, but is highly valued.
● Possession of a valid Pro Serve Certificate.
● Robust knowledge of restaurant, food and beverage service.
● Minimum of 5 years of front of house; minimum of 2 years of leadership in an upscale and contemporary restaurant.
● An infectious and positive attitude that creates a fun atmosphere for team members & guests.
● Possess strong math skills and the ability to operate and analyze POS systems (TouchBistro).
● Have proficient Microsoft Office (and relative) computer skills.
● Experience with OpenTable platform strongly valued.
Job Types: Full-time, Contract, Permanent
Benefits:
- Discounted or free food
- Paid time off
- Store discount
Application question(s):
- Do you have full availability, including evenings, weekends, and brunches?
Licence/Certification:
Work Location: In person
