Restaurant Manager

The Wright Group; Swords; On-site; CAD 45,000 - 75,000; Full time

Job summary

An established industry player in hospitality seeks a dynamic Restaurant Floor Manager to enhance the dining experience. This role is pivotal in ensuring smooth service operations, managing staff, and maintaining quality standards. The ideal candidate will have a strong background in restaurant management, excellent people skills, and the ability to work under pressure. Join a vibrant team dedicated to creating memorable experiences for guests while driving operational success. If you are a proactive leader with a passion for the hospitality industry, this opportunity is perfect for you.

Qualifications

• 5+ years of management experience in a high-volume restaurant setting.
• Strong operational and customer service skills required.

Responsibilities

• Oversee daily restaurant operations and manage staff shifts efficiently.
• Resolve customer complaints and ensure compliance with health regulations.

Skills

Customer Service

Leadership

Problem-Solving

Operational Management

Inventory Management

Communication

Education

High School Diploma

Degree in Hospitality Management

Job description

The Restaurant Floor Manager plays an essential role in orchestrating the dining experience, ensuring that service runs smoothly and guests leave with memorable experiences. This position acts as the linchpin between the kitchen and dining room, coordinating the efforts of staff to maintain the flow of service, uphold quality standards, and address any customer concerns with tact and efficiency. By managing the floor activities, this role helps to sustain the establishment’s reputation, encourage repeat business, and contribute to a positive, productive work environment. Balancing customer satisfaction with operational efficiency, the Restaurant Floor Manager supports the overall success and profitability of the restaurant through attentive oversight and proactive problem-solving.

Restaurant Floor Manager Job Duties

• Oversee daily restaurant operations to ensure all activities run smoothly and efficiently, including opening and closing procedures.
• Manage and schedule staff shifts, considering peak times and special events, to maintain optimal service levels without overstaffing.
• Train new hires on restaurant policies, customer service standards, and operational procedures to ensure a consistent dining experience.
• Monitor inventory levels of food supplies and kitchen materials, placing orders as necessary to avoid shortages or excess.
• Resolve customer complaints regarding food quality or service to maintain a positive dining experience and uphold the restaurant’s reputation.
• Enforce health and safety regulations, conducting regular inspections to ensure the dining area and kitchen comply with local laws and standards.
• Coordinate with the kitchen staff to manage the timing of meal preparation, ensuring food comes out simultaneously and at the correct temperature.
• Implement marketing and promotional strategies, such as special events or discounts, to attract new customers and retain regulars.
• Have experience within a high-volume restaurant.
• Be a hands-on natural leader.
• Level-headed/sensible and consistent in nature, trustworthy and reliable.
• Ability to work flexibly under pressure with a good sense of humour.
• Approachable with excellent people skills.
• Strong operational experience.
• Previous experience and strong knowledge of food and beverage essential.
• 5 years’ experience in a management role.

Seniority level

Not Applicable

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality