Restaurant Manager

Job Title: Restaurant Manager Reports To: Restaurant Manager / General Manager Position Type: Full-Time Department: Operations & Management Position Overview The Restaurant Manager plays a critical role in leading daily front-of-house and back-of-house operations. This role focuses on maintaining high standards of food quality, guest satisfaction, operational efficiency, and financial oversight. Working closely with executive leadership, the Assistant Manager oversees shift execution, staff training, inventory accuracy, labor optimization, and cash control while fostering a safe, high-energy environment. Key Responsibilities 1. Operations & Shift Management Supervise floor and kitchen workflow during peak and off-peak meal services to maintain speed, execution, and service quality. Perform opening and closing manager duties, including facility security, till setup, cash counts, line checks, and end-of-shift walk-throughs. Manage customer feedback, resolve service or order issues promptly on the floor, and turn challenging guest experiences into positive outcomes. Ensure compliance with food safety protocols, local health regulations, and sanitation standards. 2. POS & Technology Management Oversee Point of Sale (POS) system daily management, including shift opens/closes, order ticket routing, prep-time configurations, menu updates, and manager overrides. Audit daily sales records, order accuracy, and transaction logs to minimize discrepancies and eliminate unapproved voids or comps. 3. Financial Oversight & Cash Handling Perform daily cash reconciliations, safe audits, and drawer drop verifications. Monitor product waste, labor productivity, and food costs to support profitability targets. Audit shift sales reports and end-of-day financial summaries for corporate reporting or accounting reviews. 4. Inventory & COGS Control Track inventory levels for kitchen raw materials, dry goods, beverages, and paper supplies. Receive, verify, and log vendor deliveries against purchase orders, managing supplier invoices and flagging pricing or quantity discrepancies. Coordinate food cost optimization by controlling yield loss during prep and minimizing order error rates. 5. Team Leadership & Scheduling Create and balance weekly employee work schedules to align labor expenditure with projected guest volume and revenue targets. Lead on-boarding, kitchen/service standard training, and ongoing performance coaching for culinary and service team members. Enforce workplace safety policies, task completion checklists, and shift handoff protocols. Required Skills & Qualifications Experience: 2+ years of supervisory or assistant management experience in full-service, fast-casual, or high-volume food service operations. Education & Credentials: Post-secondary diploma/degree in Hospitality Management, Culinary Management, or business administration preferred. Local Food Handler Certification required. Technical Proficiency: Hands-on experience with modern Cloud POS platforms (e.g., Square, Toast, TouchBistro), automated employee scheduling software, and inventory management tools. Financial Acumen: Solid understanding of food cost percentages, labor metrics, till reconciliation, sales audit reports, and daily sales metrics. Leadership & Communication: Excellent communication skills, strong conflict resolution ability under pressure, and a team-first leadership approach. Physical Requirements & Working Conditions Ability to stand and move continuously throughout standard 8- to 10-hour operational shifts. Comfort working flexible hours, including early mornings, late evenings, weekends, and statutory holidays. Capability to lift inventory boxes and food service supplies (up to 40–50 lbs). Pay: $20.00-$36.35 per hour Expected hours: 40.0 per week Benefits: Discounted or free food Flexible schedule On-site parking Store discount Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: Culinary: 2 years (preferred) Licence/Certificati…

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