Manager

3 Brasseurs Canada; Ontario; On-site; CAD 40,000 - 70,000; Full time

Job summary

Ein dynamisches Unternehmen sucht einen engagierten Manager, der eine Leidenschaft für Gastronomie und Kundenservice mitbringt. In dieser Rolle sind Sie verantwortlich für die Überwachung des Service, die Rekrutierung und Schulung von Mitarbeitern sowie die Optimierung der Restaurantabläufe. Sie genießen eine unterstützende Unternehmenskultur, die auf persönlicher und beruflicher Entwicklung basiert, und haben die Möglichkeit, in einem freundlichen Team zu arbeiten. Wenn Sie eine inspirierende Führungspersönlichkeit mit einem unternehmerischen Geist sind, ist dies die perfekte Gelegenheit für Sie.

Benefits

Arbeitgeberfinanzierte Krankenversicherung

Vollständig abgedecktes Mitarbeiterhilfeprogramm (EAP)

Rabatte auf Mahlzeiten

Schnelle Aufstiegsmöglichkeiten

Fokus auf persönliche und berufliche Entwicklung

Dynamisches Team

Jährliche Leistungsboni

Qualifications

• 1-2 Jahre Managementerfahrung in der Gastronomie, vorzugsweise in stark frequentierten Umgebungen.
• Starke Erfahrung in der Bodenüberwachung und Teamführung.

Responsibilities

• Überwachung des Service und Unterstützung der Mitarbeiter für schnellen Service.
• Rekrutierung und Schulung des Servicepersonals.

Skills

Kommunikationsfähigkeiten in Französisch

Verkaufserfahrung

Kundenzufriedenheit

Führungskompetenz

Konfliktlösungskompetenzen

Detailorientierung

Education

Food Handler Certification

Job description

3 Brewers is a rapidly growing company that takes its social responsibilities seriously, placing people at the heart of its decisions and strategies.

We are looking for enthusiastic individuals to join a close-knit team and share our passion for on-site brewed beer in a friendly and casual atmosphere.

Being a Manager with Us

Joining 3 Brewers means embracing a participatory management style while enjoying autonomy and responsibility. Our management role offers a complete experience with development opportunities for building a career with us!

Why Join 3 Brewers?

• Employer-paid health insurance (55%)

• Fully covered Employee Assistance Program (EAP)

• Discounts on meals at our restaurants

• Rapid advancement opportunities within the company

• A company culture focused on personal and professional development

• A dynamic team and a friendly work environment

• Annual performance bonuses

Job Summary

Under the supervision of the General Director, the Manager is passionate about gastronomy and customer service. With a strong sense of leadership and work ethic, they excel at resolving issues effectively. Ensuring customer satisfaction is their top priority, along with optimizing restaurant operations.

Roles and Responsibilities

Service Supervision

• Conduct pre- and post-service meetings to outline priorities and action plans.

• Oversee and facilitate service on the floor, assisting employees in managing priorities to ensure fast and high-quality service.

• Welcome customers, participate in service, and coordinate between the dining room and kitchen.

• Handle customer relations, addressing complaints and ensuring positive resolutions.

• Maintain restaurant cleanliness and address general upkeep.

Management

• Participate in recruiting and training dining room staff.

• Provide continuous feedback, set goals, and conduct performance evaluations.

• Offer guidance on operational and procedural issues.

• Manage team relations and resolve conflicts.

• Conduct evaluations during probationary periods.

• Enforce hygiene, safety, and company policies.

Commercial Development

• Understand the restaurant's market, competition, and external development opportunities.

• Implement marketing strategies and organize events or promotions.

• Drive sales by training and motivating the team.

Administrative and Operational Management

• Manage financial flows, including opening and closing procedures.

• Ensure compliance with food safety, quality, and hygiene standards.

• Manage inventory in collaboration with the Kitchen Manager and Director.

• Analyze revenues and operational metrics to achieve targets and implement corrective actions.

• Utilize management tools for contracts, scheduling, sales forecasting, and inventory.

Experience Required

• 1–2 years of management experience in hospitality/restaurants, preferably in high-volume environments.

• Strong floor supervision experience.

• Basic administrative and financial management skills.

• Food Handler Certification (an asset).

Skills and Qualifications

• Excellent communication skills in French, with the ability to communicate in English.

• Proven experience in sales, profitability, and operational efficiency.

• Strong focus on customer satisfaction.

• Inspiring leadership with an entrepreneurial spirit.

• Expertise in recruitment, training, and team management.

• Conflict resolution skills to maintain a positive work environment.

• A proactive, detail-oriented, and disciplined approach to work.

Schedule

• Full-time: 44 hours per week.

• Availability from Monday to Sunday, with two days off weekly.

• Responsible for openings and closings (on rotation).

• Varied shifts, including days, evenings, and weekends, depending on restaurant needs.