Restaurant Manager

• Act as the primary leader on shift, setting the tone for service standards, guest engagement, and team energy
• Provide direction, coaching, and support to Outlet Managers to ensure consistency
• Lead by example in all aspects of service, professionalism, and guest interaction
• Ensure all operational standards, SOPs, and checklists are consistently executed
• Support leadership team development through coaching, feedback, and accountability conversations
• Ensure clear communication between AM, MID, and PM leadership teams through structured pass-ons
• Ensure all FOH systems (POS, reservations, payroll) are properly maintained and executed by the team
• Actively drive average check through strong floor presence, upselling, and team coaching
• Support execution of revenue-driving initiatives including Happy Hour, features, and seasonal programming
• Identify opportunities to enhance guest experience and increase repeat patronage
• Support large party and event execution, ensuring high-quality service and strong guest satisfaction
• Build relationships with guests to develop a consistent base of repeat clientele
• Support hiring efforts in collaboration with Human Resources
• Participate in interviews, onboarding, and training of new team members
• Ensure all new hires receive proper training and are set up for success in their roles
• Provide ongoing coaching, performance feedback, and development plans for team members
• Ensure all performance management processes (documentation, reviews, follow-ups) are completed consistently
• Support the development and execution of training programs for FOH staff
• Ensure all team members maintain strong product knowledge, including food, beverage, and features
• Lead regular pre-shift meetings, communicating key information, priorities, and service focus points
• Ensure all staff adhere to established service standards and outlet expectations
• Ensure all systems (POS, OpenTable, payroll, and other platforms) are functioning accurately and being used correctly by the team
• Oversee scheduling to align with business volumes while maintaining labour targets
• Ensure reservation systems, floorplans, and section allocations are optimized for service and revenue
• Support labour and cost control initiatives in alignment with budget expectations
• Ensure proper inventory practices are followed and discrepancies are addressed
• Ensure all spaces—including dining areas, bar, and patios—are consistently maintained
• Participate in meetings, planning sessions, and operational discussions as required
• Perform additional duties as required that align with the role and operational needs

• Minimum 2–3 years of restaurant leadership experience in a high-volume or upscale dining environment.
• Strong working knowledge of food and beverage service standards, including menu design, wine and cocktail pairing, and guest experience best practices.
• Proficient in restaurant management software, including OpenTable, Silverware, MindBody, Symphony, and Payworks.
• Demonstrated success in team leadership, including hiring, training, coaching, and performance evaluation.
• Excellent communication and interpersonal skills with the ability to build positive relationships with guests, staff, and cross-functional teams.
• Solid budgeting and cost control knowledge, particularly in labor and inventory management, with a proven ability to meet financial targets.
• Detail-oriented with strong organizational skills, capable of managing multiple priorities in a fast-paced environment.
• Problem-solving and conflict-resolution skills with a guest-first mindset.
• Strong understanding of health, safety, and cleanliness standards in food and beverage operations.
• A passion for hospitality and a commitment to delivering exceptional guest experiences.

Hotel Arts