Restaurant Manager
Summary
Reporting to the General Manager, the Restaurant Manager is responsible for the effective administration of restaurant operations ensuring a high level of customer service to the patrons. Specifically, he/she is responsible for daily financial records and reporting, hiring and training of staff, payroll administration, day-to-day business communication, marketing and promotion, kitchen and food services and other duties as assigned. This position also includes cooking as a backup for the Head Cook.
Qualifications
• Completion of a college or other program related to hospitality or food and beverage service management. • Minimum of 5 years of management experience in the food service sector, including supervisory experience. • Demonstrated knowledge and experience in hotel and food services management. • Formal training in food services and cooking experience. • Superior organizational skills. • Excellent people management skills including the ability to recruit, hire, train, motivate, evaluate, discipline, develop and increase staff performance in a cross-cultural environment. • Ability to communicate effectively, verbally and in writing. • Intermediate proficiency in application software – ideally Microsoft Office and POS. • Certification in Safe Food Handling. • Certification in Emergency First Aid is an asset. • Certification in beverage service would be an asset. • Maintain acceptable criminal reference and credit reference to ensure eligibility for bonding. • Valid Driver’s License. • A good understanding of co-operative principles and philosophies. • The ability to speak and write Inuktitut would be considered a definite asset. • Proven commitment to personal growth and development.