Assistant Manager - Toridori, New Opening

Auberge du Pommier; Halifax; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading restaurant in downtown Halifax is seeking an Assistant Manager to oversee daily operations and ensure exceptional service. The role involves staff management, budgeting, and fostering a positive dining experience. Ideal candidates will have experience in high-volume hospitality environments and strong leadership skills.

Benefits

Paid vacation, sick, and personal days

Gratuity sharing

Health, Dental and Vision benefits

Discounted gym membership

Monthly dining allowance

50% Dining Discount

RRSP Matching

Tuition Reimbursement

Qualifications

• Event experience is required.
• Experience in a high-volume, fast-paced hospitality environment.
• WSET Intermediate Wine Certificate or comparable is an asset.

Responsibilities

• Accountable for day-to-day operations including staffing, cost controls, and floor management.
• Conduct recruitment, selection, training, and performance management.
• Ensure compliance with Health & Safety regulations.

Skills

Communication

Organization

Leadership

Education

Post-secondary diploma/degree in Business or Hospitality

Tools

Microsoft Office

Job description

Manifesting chefs’ love affairs with East Asia’s diverse repertoire of noodle creations, Toridori will be downtown Halifax’s go-to spot for pho, ramen, laksa, lo mein, curry, and more. In addition to these mainstays, Toridori will serve a clever cross-section of globally inspired small plates for snacking and sharing. Valuing quality above all else, Toridori’s chefs take pride in their technique, presentation, and attention to detail, using only the best ingredients available.

What’s in it for you?

• Paid vacation, sick, and personal days
• Gratuity sharing
• Health, Dental and Vision benefits with Enhanced Mental Health Coverage
• Discounted gym membership and Employee Assistance Program
• Group Life & Disability Insurance
• Management Uniform / Clothing Reimbursement
• Monthly dining allowance for all O&B and Freehand locations
• 50% Dining Discount for all O&B and Freehand locations
• RRSP Matching
• Tuition Reimbursement

Job Description

Under the direction of the General Manager, the Assistant Manager is accountable for the day-to-day operations of the restaurant including staffing, cost controls, staff training, budgeting, administration, and active floor management during service.

The Day to Day :

• Communicate the vision to all team members and lead by example. Reinforce the values daily and inspire the team with an exciting vision for the future.
• Regularly monitor and achieve the points of technical service and details.
• Build and maintain relationships with guests, team members, and senior management alike.
• Take the lead on restaurant events such as buyouts and private dining.
• Follow bar, beverage, and wine control procedures exactly.
• Provide general administrative support for the restaurant.
• Show leadership in creating a culture that revolves around the experience and enjoyment of food and wine.
• Demonstrate high personal integrity, business ethics, and promote the venue.
• Conduct recruitment, selection, training, development initiatives, performance management, and employee coaching.
• Use conflict resolution and problem-solving skills.
• Assist with tracking sales, invoicing, and managing inventory.
• Conduct briefings with event service staff prior to each function.
• Schedule event staff to properly service events/functions.
• Ensure accuracy and timeliness of payroll records.
• Strive for maximum efficiency and continual improvement of staff productivity.
• Participate in the Health & Safety Committee, ensuring compliance with Occupational Health & Safety Act and WSIB procedures.
• Ensure the facility is well maintained, repaired, and spotless at all times.
• Work with Marketing to design and implement strategies to attract new business.
• Build relationships with vendors and suppliers.
• Additional duties as assigned or required.

Qualifications

• Post-secondary diploma/degree in Business or Hospitality is an asset.
• Event experience is required.
• Experience in a high-volume, fast-paced hospitality environment.
• WSET Intermediate Wine Certificate or comparable is an asset.
• Must possess superior verbal and written communication skills.
• Ability to demonstrate extreme organization in a fast-paced environment while acting as a team player.
• Strong organizational skills with the ability to manage a large and variable workload, ensuring timely and accurate completion of work.
• Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint, and Outlook.