Manager

Tableau Bar Bistro; Vancouver; On-site; CAD 50,000 - 70,000; Full time

Job summary

A vibrant and award-winning French Bistro in Vancouver seeks a Restaurant Manager to lead operations and enhance guest experiences. The ideal candidate will have a strong background in restaurant management, a passion for hospitality, and excellent leadership skills. Join us at Tableau Bar Bistro to drive our mission of redefining the dining experience through exceptional service and quality.

Qualifications

• 2-3 years prior experience in the restaurant industry required.
• Ability to work varied hours and manage a team effectively.
• Understanding of basic accounting principles.

Responsibilities

• Coordinate daily Front of House and Back of House operations.
• Ensure compliance with sanitation and safety regulations.
• Motivate team members toward next-level guest service.

Skills

Interpersonal skills

Conflict resolution

Customer service focus

Results-driven

Adaptable

Education

Post-secondary degree in business management or hospitality

Tools

POS systems

Word

Excel

Outlook

Job description

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About Us

Tableau Bar Bistro is located in the heart of Coal Harbour. It’s a casual, upscale, award-winning French Bistro with a touch of West Coast influence. We are looking to redefine the Bistro Dining experience through our world class hospitality, food, & beverage.

About Us

Tableau Bar Bistro is located in the heart of Coal Harbour. It’s a casual, upscale, award-winning French Bistro with a touch of West Coast influence. We are looking to redefine the Bistro Dining experience through our world class hospitality, food, & beverage.

Position Summary

The Restaurant Manager will coordinate daily operations to deliver a high-quality dining experience. Responsibilities include delivering efficient restaurant operations, by maintaining high production, productivity, quality, and excellent guest-service standards.

Leads by living into our Vision, Mission & Values

Restaurant experience in both front and back of the house are required to oversee the dining room, check-in with guests, balance seating capacity, and ensure company policies and industry standards are followed. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Reports to the General Manager and works closely with the Sous Chefs & Chef de Cuisine.

Front of House

• Coordinate daily Front of the House and Back of the House restaurant operations
• Execution of outstanding food & guest service
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Ensure compliance with sanitation and safety regulations
• Control operational costs and identify measures to cut waste
• Executes the pre-shifts
• Innovate new ways to capture sales
• Motivate & inspire leadership around sales
• Demonstrate an ‘Anything is Possible’ mindset: dream big and play big
• Emulate behaviour that drives sales by being on the floor, chatting with guests and help where necessary; no job is too small
• Other duties as assigned
  
  

People

• Ensure all team members understand and maintain operating standards.
• Motivate team members toward next-level guest service.
• Address guest concerns, seeking positive resolutions.
• Assist to train new hires and encourage continued development for existing employee
• Ensure brand service standards and proper dress code is always intact
• Promote a positive team culture with a "can do" attitude
• Promote a passionate and competitive sales-driven environment
• Demonstrate, promote, and live by our Leadership Values
  
  

Place

• Demonstrate and promote a professional atmosphere that sustains top employee and guest safety standards
• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations
• Ensure a safe workplace in compliance with WorkSafe BC
  
  

Profit

• Limit promo & Q.S.A. bills
• Find new ways to increase profit
• Find new ways to improve systems & efficiency
• Waste, spillage, portion control
• Achieve Labour budgets every shift
• Bar checks- non alcohol, limes, juice. 86'd product
• Ensure sales forecasts are accurate, realistic, and achieved every shift
  
  

Skills & Qualifications

• Education: A post-secondary degree ideally in business management or hospitality.
• Experience: 2-3 years prior experience in the restaurant industry.
• Ability to work varied hours
• Knowledge about driving sales and meeting financial goals
• Results-driven individual with demonstrated record of prior success
• Excellent interpersonal skills with guests and employees
• Conflict resolution skills
• Customer service focus and quality orientated
• Adaptable and flexible
• High energy level, with a tolerance for stressful situations
• Understanding of basic accounting principles and budgets
• Able to successfully coach and manage people
• Driven toward personal development
• Computer Skills: Good knowledge of Word, Excel, Outlook, and POS systems

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Hospitality and Food and Beverage Services

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