HELLO NORI - Restaurant General Manager

Moola Inc.; Vancouver; On-site; CAD 40,000 - 50,000; Full time

Job summary

A popular restaurant in Vancouver is seeking a skilled Operations Manager to oversee daily operations, ensure guest satisfaction, manage inventory, and lead staff training. The ideal candidate will have 1-2 years of experience in a similar role, strong leadership skills, and relevant certifications. This role is critical for maintaining high standards of service and safety within the establishment.

Qualifications

• 1-2 years of experience in a restaurant of similar caliber.
• Strength in training, developing, coaching and disciplining of the team.
• Ability to compute basic mathematical calculations.

Responsibilities

• Oversee the work of servers, hosts, and other staff.
• Monitor dining area to ensure guest satisfaction.
• Manage inventory, including ordering supplies and monitoring levels.
• Train new employees and conduct ongoing training for existing staff.
• Ensure compliance with health and safety regulations.

Skills

Team Management

Guest Service

Quality Control

Inventory Management

Staff Training

Problem Solving

Education

Serving it Right certification

Certification of previous training in liquor, wine and Japanese cuisine

Tools

Auphan POS system

OpenTable System

Job description

Overview

Job Overview : Oversee the general day to day operations of the restaurant including environment cleanliness, staffing levels, guest management, inventory management and employee training / coaching.

Responsibilities

• Team Management: Oversee the work of servers, hosts, and other staff, assigning tasks and ensuring efficient performance. Manage pre-shift arrangements and coordinate staff breaks smoothly during service.
• Guest Service: Monitor dining area to ensure guest satisfaction, address complaints, and create a positive dining experience for patrons. Striving for the highest standard in guest experience is essential.
• Quality Control: Check dishes before service for compliance with the restaurant’s standards and address any discrepancies.
• Inventory and Stock Management: Manage inventory, including ordering supplies, monitoring levels, and ensuring sufficient stock for dining area. Handle requisitions appropriately.
• Staff Training: Train new employees and conduct ongoing training for existing staff on procedures, customer service skills, and safety protocols.
• Enforcing Health and Safety Standards: Ensure compliance with health and safety regulations, promoting proper hygiene practices and safety protocols.
• Shift Scheduling: Handle employee scheduling using Push to ensure coverage during peak periods, accommodating vacations or sick leaves.
• Handling Cash and Payments: Manage cash registers, process payments, and ensure accurate accounting of sales.
• Handling Reservations and Event Planning: Manage reservations and organize special events or parties, as required.
• Problem Solving: Address various service challenges, including customer issues, staff conflicts, and equipment malfunctions.
• Maintaining Cleanliness: Ensure the restaurant is clean and well-maintained, including both dining and kitchen areas.
• Monitoring Compliance: Ensure adherence to restaurant policies, rules, and procedures.
• Reporting and Communication: Provide regular reports to management and communicate essential information to staff.

Qualifications

• 1-2 years of experience in a restaurant of similar caliber
• Strength in training, developing, coaching and disciplining of the team.
• Ability to compute basic mathematical calculations
• Serving it Right certification
• Experience with Auphan POS system
• Experience using OpenTable System
• Certification of previous training in liquor, wine and Japanese cuisine