Market Manager

Time Out Market; Montreal (administrative region); On-site; CAD 55,000 - 75,000; Full time

Job summary

Time Out Market Montreal is seeking a Market Manager to lead restaurant operations, ensuring top-quality food and guest experience while driving profitability. You will oversee hiring, training, scheduling, payroll for hourly staff, and enforce company policies with a focus on health and safety standards.

Work closely with the General Manager, Public Relations, and Marketing teams to boost recognition and maximize covers, while developing cost-saving measures and maintaining strong vendor

Qualifications

• High School Diploma required; Bachelor's degree preferred.
• 2-3 years of restaurant operations experience required.
• Expert knowledge of restaurant operations including food, beverage, service techniques, and guest interaction.
• Above-average math skills including percentage calculations.
• Proficient in Windows Microsoft Office, Mac OSX, and POS systems.

Responsibilities

• Maintain high standards of food and beverage quality and guest service while ensuring cost control and compliance with regulations.
• Oversee hiring, training, supervision, and performance evaluation of Market staff.
• Manage weekly scheduling and payroll for hourly employees.
• Develop and implement operating standards, policies, and procedures for the management team.
• Collaborate with the General Manager and Marketing teams to maximize covers and brand recognition.
• Monitor inventory levels and enforce strict controls, participating in monthly reconciliations with Purchasing and Finance.

Skills

Problem-solving

Lead by example

Bilingual English/French

Team collaboration

Professionalism

Education

High School Diploma

Bachelor’s degree preferred

Tools

Microsoft Office

POS systems

Windows

Mac OSX

Job description

Reporting to:

Market Assistant General Manager

Role Overview

We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.

Our Market Managers take the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.

Responsibilities

• Maintain the highest standards of food and beverage quality, guest service, cost control and consistency in accordance with company’s expectations, while maintaining compliance with city, state and federal laws
• Focus on succession management, training and, development of all Market employees
• Delegate responsibility to the management team as needed and enforce existing policies consistently
• Oversee and participate in the hiring, training, supervision management, coaching, counseling and evaluation of all members of the Market team
• Promotes organization in industry, manufacturing and/or trade associations
• Work closely with the General Manager, Public Relations and Marketing teams on plans that result in optimum recognition and maximizing number of covers for the Market
• Protect and enhance the value of all Market assets through appropriate programs in maintenance, security, housekeeping and through the capital budgeting process alongside with the General Manager
• Process the weekly schedule and payroll for the hourly staff
• Conduct pre-shift meetings and assist team members with any inquiries
• Develop and implement operating standards, policies and procedures to be followed by the management team
• Assign and instruct the employees in details of their work. Observe performance and encourage improvement where necessary. Ensure that the performance appraisal tools are being utilized consistently and effectively
• Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions and provide accurate information
• Ensure proper inventory levels are maintained for facilitating proper restaurant operations, establish and enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with the purchasing and finance teams
• Make decision and take actions based on previous experience and good judgment, revising procedures as needed to accommodate unusual situations
• Interact with all department personnel, Market and vendor staff as needed
• Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with the Purchasing and Finance team
• Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
• Develop and implement cost saving and profit enhancement measures
• Maintain positive and professional relations with vendors. Manage interaction of vendors on property with our staff
• Create and execute action plans for any areas that need improvement or are in a critical situation
• Maximize restaurant profitability; monitor the use of controls to ensure they remain effective
• Monitor labor costs and monitor the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses are being met
• Monitor guest satisfaction on all levels, including social media platforms
• Ensure health, safety and sanitation requirements are in compliance with Department of Health, OSHA and any city or state agencies and ensure all managers are aware of any changes in the law
• Participate in the development of the annual budget for the entire restaurant; develop short and long term financial operating plans
• Participate in community events and ensure corporate social responsibility goals of venue are met
• Maintain a professional, neat and well-groomed appearance adhering to Company standards

General Requirements

• 18+ years of age
• Possession of or the ability to possess all state required work cards
• Proof of eligibility to work in Canada

Education Requirements

High School Diploma required. Bachelor’s degree preferred

Working Knowledge Requirements

Minimum of two to three (2-3) years of restaurant operations experience required

Expert knowledge of restaurant operations including food, beverage, service techniques, and guest interaction

Above average skill in math and algebraic equations using percentage

Proficient in Windows Microsoft Office, Mac OSX, POS systems

Skills

• Must have strong problem-solving skills
• Ability to lead by example
• Ability to act in a professional manner always
• Ability to communicate effectively and assertively in the French and English language, both verbally and in writing with staff, clients, and the public
• Ability to maintain a high level of confidentiality
• Ability to write reports, business correspondence, and procedure manuals
• Ability to demonstrate a positive attitude always
• Ability to keep an open and objective view
• Ability to listen empathetically and be respectful always
• Ability to maintain composure and stay focused
• Ability to maintain personal integrity
• Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
• bility to handle a fast-paced, busy, and somewhat stressful environment
• Ability to work under pressure and meet deadlines

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must present and maintain a professional image to further the overall theme of the venue
• Must have good positive energy throughout the day
• Must be able to read the computer monitors
• Must be able to print legibly for employees, management, and guests to read
• Must be observant and quick to respond to various situations
• Must be able to move quickly through work and set the pace in the office and/or venue
• Must be able to sit and/or stand for extended periods of time
• Must be dexterous and able to participate in all service aspects.
• Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
• Must be able to push and lift up to 25 lbs
• Ability to use hands to handle, or feel objects, tools or controls
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
• Ability to talk, hear, taste, and smell
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Work Environment and Schedule

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Small to Medium office environment
• 5-25% Local Travel
• Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume
• Work varied shifts to include days, nights, weekends and holidays

Culture Fit

At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender reassignment; race; religion or belief; sex; sexual orientation; marriage and civil partnership; and pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world and the pursuit of happiness, after all, we are in the happiness business.