Responsibilities
• Manage inventory management and scheduling staff to meet standards and metrics for cost of labour and food cost;
• Ensure the control of bank deposits and petty cash;
• Prepare or approve orders;
• Address concerns or complaints from guests;
• Maintain an effective and efficient work environment by collaborating and communicating effectively and facilitating meetings with employees and supervisors;
• Ensure the training of new employees and the development of current employees;
• Update all restaurant manuals and ensure compliance with employee manuals, organizational regulations, and occupational health and safety standards
• Apply preventative maintenance for equipment;
• Establish staffing requirements and schedule personnel accordingly;
• Manage recruitment, hiring, and performance evaluations for all staff
• Other duties as required


Qualifications & Key Competencies
• Minimum of two years or more experience working as a manager or a team leader in a restaurant or dining environment;
• Restaurant and hotel management courses an asset;
• Proven analytical manager with strong decision making and critical thinking skills;
• A key understanding of all restaurant operations;
• Numbers person with high attention to detail ;
• Strong communicator with a diverse set of interpersonal skills suitable to a team-based customer service environment;
• Availability and flexibility; a combination of office environment and working overtime in various positions in the Restaurant during peak periods is required – nights, weekends and statutory holidays are frequently required


Our client offers a professional, dynamic and positive workplace with a supportive culture that encourages employee growth and personal achievement.  Benefits include competitive pay, quarterly bonus structure, supportive work environment, and challenging work and career growth.

Job details

  • Functional area
  • Salary
    Competitive
  • Location
    St.John's
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