Position Summary
We are seeking a dynamic, hands-on Store Manager to lead our Teriyaki Experience location in Toronto. As the face of our restaurant, you will own the complete guest experience—from the sizzle of the grill to the final garnish on every bowl. You will lead a team dedicated to serving fresh, made-to-order Japanese-inspired cuisine in a fast, friendly environment. This role is ideal for a leader who thrives on operational excellence, loves developing people, and takes pride in building a loyal following across Toronto’s diverse neighbourhoods through outstanding food and genuine hospitality.
Key Responsibilities
Daily Operations & Guest Experience
- Oversee all day-to-day restaurant operations, including opening and closing procedures, ensuring the restaurant runs smoothly from the first lunch rush to the last dinner order.
- Maintain the highest standards of food quality, presentation, and speed of service; ensure every bowl, plate, and bento meets Teriyaki Experience recipe and portion guidelines.
- Monitor the grill, wok, and steam stations to ensure freshness, proper cooking temperatures, and visual appeal of all proteins and vegetables.
- Resolve guest concerns promptly and professionally, turning feedback into opportunities to build long-term loyalty in a competitive Toronto market.
Team Leadership & Development
- Recruit, hire, train, and schedule a high-performing team of grill cooks, prep staff, cashiers, and shift leaders in full compliance with Ontario’s Employment Standards Act, 2000 and the Working for Workers Act.
- Conduct ongoing coaching and performance reviews; foster a positive, inclusive culture that reflects Toronto’s multicultural community.
- Cross-train crew across all stations (grill, wok, rice/steam, assembly, cashier) to ensure flexibility during peak periods and maintain operational continuity.
- Lead by example—jump on the line, run the register, or prep proteins during rushes to set the pace for the team.
Financial Management
- Own the restaurant P&L; manage labour costs through smart scheduling and productivity standards while respecting Ontario’s minimum wage and overtime regulations.
- Control food costs by minimizing waste, enforcing proper portioning, managing inventory par levels, and ensuring accurate ordering of proteins, produce, sauces, and dry goods.
- Monitor daily sales reports, identify trends, and implement strategies to increase average ticket size through upselling, combo promotions, and add-ons.
Food Safety & Cleanliness
- Enforce strict adherence to all food safety, sanitation, and health code regulations as mandated by Toronto Public Health; maintain a spotless environment in the kitchen, dining room, and back-of-house.
- Ensure proper food handling, storage, and rotation (FIFO) for all proteins, vegetables, and sauces; manage temperature logs and equipment maintenance schedules.
- Conduct regular self-audits and prepare confidently for Toronto Public Health inspections, maintaining a Pass rating at all times.
Local Store Marketing & Community Engagement
- Drive awareness and traffic in your Toronto trade area through grassroots marketing efforts such as local business lunch partnerships, school fundraiser nights, TDSB/TCDSB sports team sponsorships, and community event sampling at local festivals (e.g., Taste of the Danforth, neighbourhood street fairs).
- Build relationships with nearby offices, condos, Ryerson/TMU or U of T campus groups, gyms, and residential communities to grow catering and large-order business.
- Partner with the corporate marketing team to execute local promotions, LTOs, and loyalty program initiatives that resonate with your neighbourhood.
- Encourage and manage online review responses, turning satisfied guests into brand advocates on Google, Yelp, and social media.
Inventory & Vendor Management
- Place and receive orders accurately; conduct weekly inventory counts to identify variances and prevent shrink.
- Build strong relationships with GTA-based delivery vendors and service technicians to ensure consistent supply and minimal equipment downtime.
Qualifications
- 2+ years of restaurant management experience in QSR, fast-casual, or Asian-inspired dining concepts; experience with grill or wok-style cooking environments is a plus.
- Proven ability to lead, motivate, and retain hourly team members in a high-volume, fast-paced setting.
- Strong understanding of restaurant P&L, labour management, and food cost controls.
- Current Ontario Food Handler Certification (or ability to obtain within 30 days of hire).
- WHMIS certification or willingness to obtain.
- First Aid/CPR certification considered an asset.
- Excellent communication skills and a guest-first mindset.
- Flexibility to work a varied schedule, including early mornings, late evenings, weekends, and statutory holidays (Victoria Day, Canada Day, Civic Holiday, Labour Day, Thanksgiving, etc.), in accordance with Ontario’s Employment Standards Act.
- Ability to stand for extended periods, lift up to 23 kg (50 lbs), and work in a warm kitchen environment near grills and woks.
Pay: From $45,000.00 per year
Work Location: In person
