Restaurant Manager

One Therapy Network

Colwood

On-site

CAD 59,400 - 72,600

Full time

14 days+

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Benefits offered by this job

Medical and Dental Benefit plan

Employee-contributed Group RRSP

Potential profit sharing and bonuses

Job summary

A restaurant chain is seeking a Restaurant Manager for its Colwood location. The position offers a compensation of $66,000, including a base salary, vehicle allowance, and potential bonuses. Candidates must have at least 3 years of experience in restaurant management. Responsibilities include ensuring compliance with health and safety regulations, managing inventory, and leading a team to deliver high guest satisfaction. This role demands strong leadership and operational expertise.

Qualifications

3 years’ experience in Restaurant Management within the previous 5 years.
Expertise in all restaurant positions and operating systems.
Thorough knowledge of standard Restaurant Operating Systems and Standards.

Responsibilities

Ensure compliance with health and safety regulations.
Conduct regular performance reviews and identify areas for improvement.
Manage inventory processes and adjust strategies to meet budget.

Skills

Leadership

Interpersonal skills

Communication

Problem-solving

Customer focus

Education

High school diploma or equivalent

FOODSAFE Level 1

Basic or Intermediate First Aid certification

Tools

POS systems

Windows 11

Microsoft 365 Business

Job description

A&W Restaurants in Victoria, BC, is seeking a Restaurant Manager to start immediately at our Colwood location (1778 Old Island Highway).

Compensation: $66,000 (Base Salary: $52,000 annual + Vehicle & Cell Phone Allowance + Medical + potential 15% of salary bonus & profit sharing)
Hours Per Week: 40
Language: English
Education: Secondary School Certificate or equivalent
Experience: 3 years’ experience in Restaurant Management within the previous 5 years.

The McMurray Group owns and operates A&W Restaurants across Western Canada. We are committed to creating a positive, people‑centred 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.

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.

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 and 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.