Restaurant Manager

One Therapy Network

100 Mile House

On-site

CAD 57,595 - 76,500

Full time

14 days+

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Benefits offered by this job

Optional employee-contributed Medical and Dental Benefit

Employee-contributed Group RRSP

Job summary

A&W Restaurants in 100 Mile House, BC is seeking a Restaurant Manager to start immediately. The role encompasses overseeing restaurant operations, ensuring customer satisfaction, managing staff, and maintaining compliance with regulations.

The ideal candidate will have 5 years of experience in restaurant management, strong leadership skills, and a commitment to creating a positive work culture. Competitive salary ranges from $57,595.20 to $76,500.

Qualifications

5 years experience in Restaurant Management.
Strong expertise in all restaurant positions and operating systems.
Ability to manage budgets and analyze P&Ls.

Responsibilities

Oversee all aspects of restaurant operations and ensure compliance with standards.
Recruit, hire, and develop staff for operational success.
Monitor and control costs to achieve financial targets.

Skills

Leadership skills

Interpersonal communication

Customer focus

Education

High School Diploma

FOODSAFE Level 1

Basic First Aid certification

Tools

POS systems

Microsoft 365 Business

Job description

Position

A&W Restaurants (Coral Reefer Holdings Inc) in 100 Mile House, BC is seeking a Restaurant Manager to start immediately at 121 Caribou Hwy., V0K 2E0.

Base Salary

$57,595.20 – 76,500

Hours

40 hours per week

Language

English

Education

Secondary School Certificate or equivalent

Experience

5 years experience in Restaurant Management

Benefits

Optional employee‑contributed single or family Medical and Dental Benefit plan comprising Pharmaceuticals, Hospital Care, Paramedical Services, Medical Equipment, Travel Coverage, Vision Care, Basic and Optional Life Insurance, and AD&D, along with an optional employee‑contributed Group RRSP.

About the Company

The McMurray Group owns and operates A&W Restaurants across Western Canada. We are committed to creating a positive, people‑centered workplace built on respect, teamwork, and open communication. We recognize and celebrate the efforts and achievements of our team members, and we strive to provide an environment where everyone can learn, grow, and succeed.

Role

The Restaurant Manager is responsible for all aspects of restaurant operations including the quality and consistency of the customer experience, adherence to A&W standards, Provincial WCB, Employment and Health Regulations, the development of a motivated and productive team, and ultimately, the growth and profitability of the business.

Responsibilities

Operations

Balance key goals including food quality, speed of service, guest experience, and cost control through effective oversight of operating systems.
Oversee weekly P&L performance including cost of goods, labour costs, and operating expenses.
Maintain A&W operational standards and conduct regular performance reviews; identify areas for improvement and implement corrective actions.
Ensure compliance with WorkSafeBC, public health, and provincial employment standards.
Develop and manage staff scheduling to meet labour targets and support smooth operations.
Ensure all equipment and facilities remain in proper working condition and coordinate repairs as needed.
Foster a positive workplace environment and team morale.
Monitor and enforce adherence to health and safety regulations and food safety standards.

Human Resources

Recruit and hire hourly staff; participate in hiring supervisors and assistant managers.
Address performance issues, coach team members, and terminate employment when required.
Provide leadership development, mentoring, and succession planning.
Lead restaurant meetings and support effective communication.
Ensure payroll and scheduling practices comply with employment standards.
Promote a safe, healthy, inclusive workplace.
Document critical incidents and report appropriately.
Ensure monthly Health & Safety meetings are completed, documented, and followed up.
Maintain strong knowledge of HR policies and ensure consistent application.

Financial

Complete daily, weekly, and period‑end accounting and administrative tasks accurately and on time.
Manage inventory processes including ordering, waste tracking, cost control, and weekly counts.
Apply cash, food cost, and labour cost controls to ensure profitability.
Achieve financial targets by managing controllable costs and optimising operations.
Forecast sales volume and adjust strategies to meet budget and growth targets.
Monitor revenues and adjust procedures when appropriate.

Customer Service

Ensure cleanliness, sanitation, and safe food‑handling practices throughout the restaurant.
Maintain high guest satisfaction through effective staffing, preparation, and leadership.
Oversee local marketing initiatives and community engagement.
Address guest incidents and complaints using effective service recovery.
Ensure team appearance, behaviour, and professionalism meet A&W standards.
Monitor guest feedback trends and adjust strategies as needed.
Resolve customer concerns and ensure compliance with health and safety regulations.

Qualifications & Requirements

Strong interpersonal, communication, and leadership skills with supervisory experience.
Expertise in all restaurant positions and operating systems.
Thorough knowledge of standard Restaurant Operating Systems and Standards.
Strong ability and interest in developing others.
Ability to complete accounting tasks and manage administrative responsibilities.
FOODSAFE Level 1 required; Level 2 preferred.
Basic or Intermediate First Aid certification.
High school diploma or equivalent; hospitality training an asset.
Proficiency in POS systems, Windows 11, and Microsoft 365 Business.

Competencies

Leadership & People Development: Ability to inspire, coach, and develop team members.
Operational Expertise: Strong understanding of restaurant systems, standards, and regulatory requirements.
Financial Insight: Ability to manage budgets, analyze P&Ls, and control costs.
Customer Focus: Commitment to delivering positive guest experiences.
Decision‑Making: Ability to make sound decisions under pressure.
Communication: Strong verbal and written communication skills.
Problem‑Solving: Ability to identify issues, assess risk, and implement solutions.