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Job Title:

General Manager
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  Full Time      
Position: Restaurant Manager

Type: Full Time

Location : Byblos, Toronto, ON

We looking to hiring energetic restaurant manager at Byblos with a passion for providing exceptional service of our restaurant to the customers.

The Restaurant Manager is an integral contributor to the overall success of the entire restaurant venue. The Restaurant Manager will direct, coordinate and plan the organization of all food and beverage while working beside the Chef in order to ensure consistency, budget control, quality of service and product. The successful candidate will have a proven ability to lead a team and direct the vision of the highest quality operation and ultimately be responsible for managing the Front of House team and overall daily restaurant operation, in the pursuit and delivery of consistent, excellent guest experiences, while effectively enforcing the company’s policies and procedures.

Key Duties and Responsibilities:

Financial Management

-Avoid legal challenges by following all company and government legislations
-Be accountable for the business performance of the restaurant
-Set budgets with the CEO and Senior Management, and ensure they are continually reviewed and achieved
-Regularly conduct P&L reviews to analyze financial metrics
-Prepare reports on a daily, weekly and monthly basis, clearly denoting labour and COGS
-Achieve operational objectives by preparing and completing action plans, implementing productivity, quality and standards of service
-Create and execute plans for department sales, profit, and employee development
-Liaise with the BOH Management team to control costs by reviewing portion control, quantities of preparation, and minimizing waste
-Generate growth and restaurant sales through marketing initiatives
-Coordinate marketing activities, such as promotional events and guest relationship management initiatives, in conjunction with the Marketing team
-Ensure war reports and cash outs are prepared accurately
-Maintain a petty cash with receipts for all purchases and ensure submission to Accounting in a timely fashion

Personnel Management
-Prepare payroll, gratuity distribution, and maintain accurate employee records
-Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
-Facilitate and participate in on-going education for team members including creating training programs
-Monitor and facilitate team member recognition
-Make decisions concerning hiring, development, promotion, and disciplinary action affecting team members
-Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
-Create an engaging and energetic environment where all associates work as a highly functioning team

Shift Execution
-Perform opening, mid and closing shift duties
-Manage daily operations including cleanliness, organization, revenue opportunities and staffing
-Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale
-Exercise discretion and independent judgment in facilitating zone management
-Respond to guest complaints promptly through service recovery and implement change when necessary to optimize consistent guest satisfaction
-Ensure that all employees adhere to the company’s uniform standards
-Organize table reservations, greet guests’ arrival and departures
-Advise guests on menu and wine recommendations
-Oversee wine and cocktail lists with Bar Manager, verify costs and inventory are at proper targets
-Coordinate menus with Executive and/or Head Chef, train employees accordingly
-Work closely with Events and Private Dining to ensure successful day to day operations
-Quickly and accurately identify critical information and make independent judgments in accordance with company philosophies and business practices

Guest Relations Management
-Manage guest relations and guest recovery
-Provide exceptional guest service, thereby setting the standard for all employees
-Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards

Operational Execution
-Manage labour and all costs to budget
-Plan and coordinate menus with the Executive Chef, Executive Sous Chef and Chef de Cuisine
-Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met
-Complete weekly ordering of supplies; manage orders and inventory; maintain records of all purchases
-Coordinate purchases and invoice with the Accounting Department to ensure timely inclusion in mid- and end of month COGS calculation as well as timely payment
-Manage all necessary repair and maintenance issues: review contracts and maintain scheduled preventative maintenance based on business volume and seasonal change; refer to approved suppliers and submit additional suppliers for consideration; ensure sufficient number of quotes are obtained prior to executing repairs; submit quotes for approval by superior for significant CAPEX expenses
-Ensure safety and sanitation is in complete compliance with all local, provincial and federal regulations
-Ensure the restaurant, bar and safe service of alcohol is in complete compliance with all local, provincial and federal regulations

Education & Experience
-3+ years’ experience as the Restaurant Manager in luxury environment required
-Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset
-Sommelier accreditation or wine education an asset

Knowledge, Skills, and Abilities Required
-Demonstrated knowledge of financial and operational management
-Exceptional guest service orientation
-Must possess a strong attention to detail
-Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast paced environment
-Ability to absorb and retain information quickly
-Proven problem solving abilities
-Experience working in a team-oriented, collaborative environment
-Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels
-Ability to motivate and manage staff and work effectively in a management team
-High personal integrity, professionalism and maturity
-Excellent math, reading, writing and communication skills
-Exceptional interpersonal skills

Essential Physical Requirements
-Must be able to walk and stand for entire shift, up to 12 hours
-Must be able to work a 50+ hour work week
-Must be able to continuously reach, bend, and stretch
-Must be able to lift and carry up to 40lbs

ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.

To apply please submit your application to with subjecting heading: Restaurant Manager

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