Restaurant Manager

Ramen Arashi; Victoria; On-site; CAD 30,000 - 60,000; Full time

Job summary

A Japanese restaurant in Victoria is seeking an experienced manager. You will oversee staff scheduling, training programs, and daily operations while ensuring customer satisfaction and efficient service. A minimum of three years restaurant experience, including supervisory roles, is required. Knowledge of Japanese cultural practices is beneficial. Competitive pay of $36.60/hour for at least 30 hours per week.

Benefits

Discretionary performance bonus

Free staff meal per shift

Uniform provided

Benefits plan available

Reimbursement for Food Safe Certificate after one year

Qualifications

• Three or more years of restaurant experience, including supervisory roles.
• Flexibility to manage various roles as needed during busy times.
• Strong communication skills in English.

Responsibilities

• Coordinate staff schedules to meet operational needs.
• Oversee onboarding and training programs for new hires.
• Monitor daily operations and ensure quality standards.
• Address customer inquiries and ensure satisfaction.
• Manage daily financial operations and key metrics.
• Maintain relationships with suppliers and manage costs.
• Demonstrate knowledge of Japanese cultural practices.

Skills

Flexibility

Team player

Customer-focused

Education

Secondary school graduation

Post-secondary education

Tools

BC Serving It Right Certificate

Job description

NOC 60030

Overview

• One vacancy
• Permanent position
• Start as soon as possible
• Work location: Unit 109 - 1331 Westhills Drive, Langford, BC V9B 0S2
• Wage $36.60/h
• Minimum 30 hours per week

Benefits

• Discretionary performance bonus
• One free staff meal per shift
• Uniform (t-shirt, apron, hat) provided
• If employee obtains a Food Safe Certificate and is employed with us for one year, then we will reimburse the course fee.
• Benefits plan as it exists from time to time
• All statutory holidays, leave days, and other benefits as described under BC employment law as it applies to managers.
• Managers do not receive gratuities except 10% or less of the time if executing job duties for positions that normally receive tips (e.g., serving or cooking).

Work conditions

• Noisy
• Fast pace
• Work under pressure with speed and accuracy
• Stand for extended periods

Skills and Abilities

• Able to carry out above listed duties and tolerate working conditions
• Flexibility
• Team player
• Customer-focused

Credentials and Qualifications

• Three or more years of restaurant experience, including in roles with supervisory duties, are required.
• Education
• Secondary school graduation required
• Post-secondary education not required but is an asset
• BC Serving It Right Certificate or equivalent valid certification from another Canadian jurisdiction allowing exemption from the SIR training requirement in BC

Duties and responsibilities

1. Staff Scheduling and Oversight
   • Coordinate staff schedules to ensure operational needs are met while accommodating employee availability.
   • Manage employee leaves (both planned and unplanned) to maintain uninterrupted service.
   • Must have the capacity to step into all roles in the restaurant (e.g., server, cashier, cook) if those employees required support at high volume times or if there were an unsolvable staffing shortage for a shift. Executing these roles would be no more than 10% of the manager’s activity.
   • Conduct regular performance reviews, helping staff grow within their roles and promoting teamwork.
2. Training and Development
   • Oversee onboarding and continuous training programs to meet Ramen Arashi’s operational standards.
   • Mentor key staff, fostering leadership skills and creating opportunities for long-term growth.
   • Provide guidance rooted in Japanese service practices and operational culture to maintain brand authenticity.
3. Operational Management
   • Monitor daily operations to ensure compliance with Ramen Arashi’s standards for quality and efficiency.
   • Collaborate with the kitchen team to ensure smooth production, balancing speed with precision.
   • Manage inventory proactively to prevent shortages or overstock, minimizing waste.
4. Customer Service and Issue Resolution
   • Address guest inquiries and concerns efficiently to maintain a high level of customer satisfaction.
   • Respond to online reviews and in-person feedback with professionalism, reflecting the restaurant’s values.
   • Ensure the guest experience aligns with Japanese hospitality standards, offering authentic and culturally consistent service.
5. Financial and Administrative Responsibilities
   • Manage daily financial operations, including balancing payments and tracking revenue.
   • Monitor key performance indicators, such as labor costs and sales trends, and report findings to the owner.
   • Ensure compliance with local labor, safety, and health regulations through regular checks and audits.
6. Supplier Coordination and Cost Control
   • Maintain strong relationships with suppliers to ensure consistent delivery of premium ingredients.
   • Negotiate pricing and terms effectively to manage costs without compromising on quality.
   • Forecast and manage budgetary needs to align with operational goals.
7. Language and Cultural Expertise
   • Sufficient English to communicate effectively with English-speaking staff and guests.
   • Demonstrate a deep knowledge of Japanese cultural practices, ensuring alignment with the restaurant’s identity and customer expectations.
   • Japanese not required but is an asset to read Japanese product instructions, order from Japanese businesses, and communicate with Japanese-speaking staff.