Restaurant Manager (IHOP)

Las Vegas Petroleum; Village of Edgerton; On-site; CAD 50,000 - 70,000; Full time

Job summary

A prominent restaurant chain in Alberta is seeking a dedicated Restaurant Manager to oversee daily operations, manage staff, and ensure optimal customer service. The ideal candidate will have 2-3 years of experience in restaurant management and possess strong leadership and financial management skills. This position involves fostering a positive work environment and implementing strategies that enhance service quality and boost profitability.

Qualifications

• 2-3 years of experience in restaurant management or similar leadership role.
• Ability to manage multiple tasks and prioritize effectively.
• Proficiency in budgeting and financial analysis.

Responsibilities

• Hire, train, and manage restaurant staff.
• Provide excellent customer service.
• Oversee daily restaurant operations and manage inventory.

Skills

Leadership skills

Interpersonal skills

Communication skills

Budgeting knowledge

Problem-solving skills

Education

High school diploma or equivalent

College degree in business or hospitality management

Tools

Restaurant management software

POS systems

Job description

Key Responsibilities

• Staff Management
  • Hire, train, and manage restaurant staff, including servers, cooks, hosts, and dishwashers.
  • Create work schedules, ensuring that the restaurant is adequately staffed during peak and off-peak hours.
  • Provide leadership, coaching, and guidance to the team to ensure high performance and teamwork.
  • Conduct regular performance evaluations and provide feedback to employees to help improve performance and efficiency.
  • Handle any employee-related issues, including conflict resolution, disciplinary actions, and fostering a positive work culture.
• Customer Service
  • Ensure customers have a pleasant dining experience by providing excellent service and addressing any concerns or complaints quickly and professionally.
  • Monitor the quality of service provided by staff to ensure it meets IHOP standards.
  • Develop and maintain relationships with regular customers and ensure their satisfaction.
• Operations Management
  • Oversee daily restaurant operations, ensuring all departments (front-of-house and back-of-house) function smoothly.
  • Monitor restaurant performance by reviewing key metrics such as sales, guest satisfaction, and operational efficiency.
  • Ensure compliance with IHOP’s operational procedures, policies, and standards.
  • Manage the opening and closing procedures of the restaurant to ensure everything is in place for a smooth transition from one shift to the next.
• Financial Management
  • Assist in developing and managing the restaurant’s budget, including controlling labor costs, food costs, and other expenses.
  • Implement strategies to increase sales and profitability, including marketing initiatives, upselling, and customer loyalty programs.
  • Analyze financial reports to monitor the restaurant's financial performance and identify areas for improvement.
  • Ensure cash handling and financial transactions are performed accurately.
• Health, Safety, and Compliance
  • Ensure the restaurant complies with local health codes, safety regulations, and sanitation standards.
  • Conduct regular inspections of the restaurant to ensure cleanliness, food safety, and proper maintenance of equipment.
  • Ensure that all health and safety practices are followed, including food safety standards and employee safety protocols.
• Inventory and Supply Management
  • Monitor inventory levels and ensure that the restaurant is adequately stocked with food, beverages, and supplies.
  • Place orders for inventory and supplies as needed while controlling waste and minimizing spoilage.
  • Coordinate with suppliers and vendors to maintain efficient supply chains.
• Marketing and Promotions
  • Implement and support local marketing initiatives to promote the IHOP brand and increase customer traffic.
  • Track and analyze promotional campaigns to assess their effectiveness and make adjustments as needed.
• Team Development
  • Foster a positive team environment by motivating staff, promoting teamwork, and providing ongoing training.
  • Help employees grow in their careers through development opportunities and promoting from within when possible.

Qualifications

• Experience: 2-3 years of experience in restaurant management or a similar leadership role in a restaurant or food service environment.
• Skills
  • Strong leadership, interpersonal, and communication skills.
  • Ability to manage multiple tasks and prioritize effectively in a fast-paced environment.
  • Knowledge of budgeting, financial analysis, and cost control.
  • Proficiency in using restaurant management software and POS systems.
  • Excellent problem-solving skills and the ability to handle customer complaints and concerns in a professional manner.
• Education: High school diploma or equivalent; a college degree in business, hospitality management, or a related field is a plus.

Physical Requirements

• Ability to stand for extended periods and move around the restaurant.
• Ability to lift and carry up to 50 pounds.
• Comfortable working in a fast-paced and often noisy environment.

Working Conditions

• Must be flexible with work hours and available to work nights, weekends, and holidays as required by the business.
• Ability to work under pressure during peak hours.