Restaurant Manager Latitude 44 - Four Points By Sheraton

Four Points by Sheraton Halifax; Halifax; On-site; CAD 54,000 - 66,000; Full time

Benefits offered by this job

Parking

RRSP

Benefits

Job summary

Four Points by Sheraton Halifax is seeking a Restaurant Manager to oversee all aspects of restaurant operations, guest relations, sales, and staff development. You will ensure 100% guest satisfaction, manage budgets, and drive promotional activities to align with brand standards.

The role reports to the General Manager and requires the ability to lead a high-volume F&B team, execute promotions, and maintain superior cleanliness and service standards.

Qualifications

• Formal post-secondary education in a recognized hospitality program, an asset.
• Minimum 2 years Food & Beverage supervisory experience in a hotel or restaurant of similar size and volume.
• Motivated self-starter with clearly defined career path.
• Ability to lead by example.
• Good organizational skills.
• Excellent communicator.
• Eye for detail.
• Previous experience in high volume restaurant facility an asset.

Responsibilities

• Accountable for the overall operation of the restaurant and lounge.
• Prepare and execute yearly objectives aligned with business goals.
• Manage, supervise, and participate in the training and development of restaurant team members.
• Maintain effective employee relations and conduct regular team meetings.
• Recruit, hire, train, and evaluate all Restaurant and Lounge staff in conjunction with the General Manager and HR.
• Implement corporate and in-house promotions related to Food & Beverage.
• Ensure Food and Beverage controls are in place and consistently followed.
• Complete month-end procedures including inventories, costing, and analysis.
• Ensure service standards are followed, including design and implementation of menus.
• Program and maintain the Micros point of sale system.
• Assist, as needed, with banquets and group functions.
• Assist the Chef and General Manager with budgeting and forecasting.
• Ensure superior cleanliness and organization of the restaurant at all times.
• Participate in rotating Manager-on-Duty shifts.
• Report all unsafe or unhealthy workplace conditions.
• Ensure all Occupational Health and Safety responsibilities are adhered to.
• Maintain a clean, professional appearance in accordance with standards.
• Ensure full uniform compliance, including name badge.
• Relay operational concerns to the Chef and/or General Manager.
• Attend all required staff meetings.
• Perform other duties as assigned by the General Manager.

Skills

Excellent communicator

Eye for detail

Good organizational skills

Motivated self-starter

Ability to lead by example

Education

Formal post-secondary education in hospitality program

Tools

Micros POS system

Job description

Restaurant Manager Latitude 44 - Four Points By Sheraton

Full Time Halifax, NS, CA

Salary Range: $60,000.00 To $60,000.00 Annually

POSITION DESCRIPTION

Position Title:

Restaurant Manager

Reports to (Title):

General Manager

Department:

Food & Beverage

Location:

Four Points Hotel By Sheraton Halifax

Job Summary

The Restaurant Manager would be responsible for effectively managing and overseeing all aspects of the Restaurant Operations including: guest relations, sales, product quality, team building, social media and staff development for the interest and benefit of key stakeholders. Ensure 100% guest satisfaction through appropriate guest service practices; operate Restaurant at or above established standards; achieving budgeted revenues and maintaining expenses. Reports to the General Manager.

Major Duties and Responsibilities

• Accountable for the overall operation of the restaurant and lounge
• Prepare and execute yearly objectives aligned with business goals
• Manage, supervise, and participate in the training and development of restaurant team members
• Maintain effective employee relations and conduct regular team meetings
• Recruit, hire, train, and evaluate all Restaurant and Lounge staff in conjunction with the General Manager and HR
• Implement corporate and in-house promotions related to Food & Beverage
• Ensure Food and Beverage controls are in place and consistently followed
• Complete month-end procedures including inventories, costing, and analysis
• Ensure service standards are followed, including design and implementation of menus
• Program and maintain the Micros point of sale system
• Assist, as needed, with banquets and group functions
• Assist the Chef and General Manager with budgeting and forecasting
• Ensure superior cleanliness and organization of the restaurant at all times
• Participate in rotating Manager-on-Duty shifts
• Report all unsafe or unhealthy workplace conditions
• Ensure all Occupational Health and Safety responsibilities are adhered to
• Maintain a clean, professional appearance in accordance with standards
• Ensure full uniform compliance, including name badge
• Relay operational concerns to the Chef and/or General Manager
• Attend all required staff meetings
• Perform other duties as assigned by the General Manager

Marketing, Visibility & Guest Engagement

• Develop and maintain a consistent social media presence, ensuring the restaurant is active, current, and aligned with brand standards (minimum 3-4 posts per week)
• Create and execute in-house promotions, events, and activations (e.g., live music, themed nights, seasonal features, watch parties) to drive traffic and guest engagement
• Identify and implement creative strategies to increase visibility both online and within the local community
• Act as the driving force behind the restaurant’s energy and atmosphere, ensuring it is positioned as a vibrant and desirable destination
• Collaborate with hotel departments to maximize on-property promotion (front desk, lobby presence, guest touchpoints)
• Monitor and respond to guest feedback, online reviews, and social engagement in a timely and professional manner
• Stay informed on local market trends and competitor activity to ensure the restaurant remains competitive and relevant
• Partner with Sales and hotel leadership to support local partnerships, group business, and community engagement initiatives

Performance & Accountability

• Responsible for achieving and improving guest satisfaction scores and online reputation metrics
• Contribute to revenue growth through promotional and marketing initiatives
• Track and report on the success of events, activations, and traffic-driving strategies
• Maintain a strong focus on both operational execution and business development

.

Minimum Qualifications and Skills

• Formal post-secondary education in a recognized hospitality program, an asset
• Minimum 2 years Food & Beverage supervisory experience in a hotel or restaurant of similar size and volume
• Motivated self-starter with clearly defined career path
• Ability to lead by example
• Good organizational skills
• Excellent communicator
• Eye for detail
• Previous experience in high volume restaurant facility an asset

Mental Effort

• Listening and mental attentiveness in dealing with customer queries, and manager's requirements.
• Mental effort required in multi-tasking and handling interruptions that require refocusing.
• Mental and visual concentration during computer work daily.

Physical Effort

• Standing for long periods of time.
• Walking for a long period of time.
• Performs computer work daily.
• Some heavy lifting may be required

Working Conditions

• Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.
• Constantly handling of queries from guests, potential guests, and other departments.
• Occasionally required to travel.
• Must be able to work flexible hours, days, evening, weekends and holiday shifts.

Benefits:

• Parking
• RRSP
• Benefits

Type of Supervision Required

Reports to the General Manager and works under minimal to no supervision. The Individual has complete responsibility and complete authority to take whatever action is deemed advisable or necessary, subject only to the policies or general rules laid down. Occasionally consults with immediate supervisor.

Type of Supervision and/or Assistance Given

Directly supervises employees and supervisors by assigning tasks, performance assessments, training, addressing complaints, resolving problems, and performance management of employees. The incumbent also provides input to GM and HR for hiring and terminating employees.

Please Note: This Job Description is not neither definite nor restrictive and may be modified or added to in the future to meet changing needs.