1310335 B.C. LTD-DBA Donair Dude
Position: Restaurant manager (NOC 60030)
Location: 201 Terminal Ave, Vancouver,BC postal code:V1V 1V1
Work Location:201 Terminal Ave. Vancouver, BC V1V 1V1
Salary: $39.00 per hour
Hours of Work: 35 hours per week
Terms of Employment: Permanent, Full-Time
Vacancies: 1
Start Date: As soon as possible
Language: English
Education:
Completion of secondary school is required. Post-secondary education in business administration, hospitality management, food service management or a related field is considered an asset.
Experience:
Minimum 3 years of experience in restaurant or food-service operations, including at least 1 year in a supervisory or management capacity.
The successful candidate must demonstrate experience with staff supervision, scheduling, inventory management, cost control, customer-service management and day-to-day restaurant operations.
Position Summary
Donair Dude is seeking an experienced Restaurant Manager to assume responsibility for the overall day-to-day management and operational performance of the restaurant. The successful candidate will be responsible for restaurant operations, staffing, financial and cost controls, inventory and supplier management, customer service standards, and compliance with applicable food safety and workplace requirements.
This is a management position requiring independent decision-making and accountability for the efficient and profitable operation of the restaurant.
Job Duties and Responsibilities:
- Plan, organize, direct, control and evaluate the overall day-to-day operations of the restaurant.
- Establish and implement operational procedures and service standards to ensure efficient restaurant operations and consistent customer service.
- Manage restaurant staffing requirements, including recruiting, interviewing, selecting, training, supervising and evaluating employees.
- Prepare and manage staff schedules according to business volumes, operational requirements and labour-cost objectives.
- Assign responsibilities to employees, monitor performance and provide coaching, training and corrective guidance when required.
- Monitor restaurant revenues, labour costs, food costs, inventory levels and other operating expenses and implement measures to maintain efficient and profitable operations.
- Review sales and operating results and identify opportunities to improve productivity, control costs and increase operational efficiency.
- Establish and maintain inventory-control procedures for food, beverages, packaging, equipment and restaurant supplies.
- Determine inventory and purchasing requirements, place or authorize orders, and ensure adequate stock levels while minimizing waste and unnecessary costs.
- Negotiate and coordinate with suppliers regarding pricing, product availability, delivery schedules and quality of goods and services.
- Monitor food quality, portion control, presentation and service standards to ensure consistency with the restaurant's established standards.
- Ensure restaurant operations comply with applicable food safety, sanitation, occupational health and safety, and workplace requirements.
- Implement and monitor procedures relating to cleanliness, food handling, equipment use and workplace safety.
- Respond to and resolve escalated customer complaints and service issues and implement corrective measures where necessary.
- Monitor customer feedback and implement improvements to service standards and restaurant operations.
- Coordinate restaurant operations during peak periods and ensure appropriate staffing and workflow to maintain service standards.
- Participate in establishing pricing, promotions and operational initiatives based on restaurant costs, sales performance and business requirements.
- Maintain and review operational records relating to sales, inventory, staffing, scheduling and restaurant expenses.
- Identify equipment, maintenance and supply requirements and coordinate necessary repairs, servicing and purchases.
- Provide ongoing training and development to restaurant staff to maintain operational, customer-service and food-safety standards.
- Report on restaurant performance, staffing requirements, operational issues and cost-control measures to ownership.
- Make day-to-day management decisions necessary to ensure the effective, safe and financially responsible operation of the restaurant.
Work Environment:
- Fast-paced restaurant environment.
- Combination of administrative and operational responsibilities.
- Regular interaction with employees, customers, suppliers and ownership.
- Evening, weekend and holiday work may be required based on restaurant operations.
- Extended periods of standing and walking may be required.
Desired Skills:
- Strong leadership and staff-management abilities.
- Strong organizational and decision-making skills.
- Knowledge of restaurant cost controls, inventory management and operational procedures.
- Ability to analyze operational issues and implement appropriate solutions.
- Strong communication and customer-service skills.
- Ability to manage competing priorities in a fast-paced restaurant environment.
- Ability to work independently and exercise sound management judgment.
Benefits:
- Overtime pay as applicable under provincial legislation
- Opportunities for long-term employment and advancement
- Training and professional development opportunities
How to Apply:
Please submit your resume by email to:
donairdude201@gmail.com
Qualified applicants are invited to submit a resume detailing their relevant restaurant management experience. Please include “Restaurant Manager – NOC 60030” in the subject line of your application.
