Restaurant manager (NOC 60030) HARDY JOHN'S BAR & GRILL

HARDY JOHN'S BAR & GRILL; Oshawa; Sur place; CAD 47 000 - 52 000; Plein temps

Avantages offerts par ce poste

discounted duty meals

20% off work meal discounts

Résumé du poste

HARDY JOHN'S BAR & GRILL in Oshawa, ON is seeking a Restaurant Manager to oversee daily operations of a busy, single-location restaurant. You will report to the Regional Manager on performance, staffing, and goals, and ensure adherence to policies, SOPs, and standards.

The role requires 3–5 years of management experience, a college certificate or similar, strong leadership, customer service excellence, and food safety awareness.

Qualifications

• Education requirement: College/CEGEP or similar certificate (3 months to <1 year) or equivalent experience.
• Experience: 3–5 years in restaurant/hospitality management.
• Languages: English.

Responsabilités

• Oversee the daily operations of a single restaurant.
• Report directly to the Regional Manager on restaurant performance, operational challenges, staffing, and business goals.
• Execute company policies, standard operating procedures, and operational initiatives established by the Regional Manager and senior leadership.
• Ensure company standards for food quality, customer service, cleanliness, and efficiency are consistently maintained.
• Provide leadership and support to all restaurant employees while fostering a positive and accountable work environment.
• Be available during shifts to support operations and resolve operational issues.
• Staff Management.
• Recruit, hire, onboard, train, coach, evaluate, and discipline employees.
• Lead and support the FOH and BOH managers.
• Create/approve staff schedules.
• Ensure staffing levels meet business needs while controlling labour costs.
• Promote teamwork, accountability and a positive work environment.
• Oversee kitchen workflow, food quality, food safety, preparation.
• Conduct line checks and maintain kitchen cleanliness and organization.
• Manage inventory, place orders, and control food costs by reducing waste Or oversee the same activities performed by BOH manager.
• Ensure compliance with health regulations and company kitchen SOPs.
• Review service standards, floor plans, and staffing levels.
• Work in the FOH regularly to observe service quality, coach staff, and stay connected with guest experience.
• Ensure the dining room, washrooms, and guest areas remain clean, organized, and welcoming.
• Maintain strong communication between FOH and BOH to ensure smooth service.
• Handle escalated customer complaints and resolve issued professionally.
• Authorize refunds, replacements, discounts, or other service recovery solutions when appropriate.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.
• Monitor sales and operating expenses, ensuring no irregularities.
• Approve kitchen purchases and oversee inventory levels.
• Ensure compliance with company policies, food safety regulations, workplace safety requirements, and employment standards.
• Perform other duties as per business requirements.

Connaissances

Staff Management

Leadership

Customer service

Food safety

Formation

College, CEGEP or other non-university certificate or diploma (3 months to <1 year) or equivalent experience

Description du poste

Top of Form Restaurant manager (NOC 60030) HARDY JOHN'S BAR & GRILL

Job details

Location: 50 Taunton Road East, Unit 1-2Oshawa, ONL1G 3T7

Work location: On site

Salary: 34.00 to 38.00 hourly (To be negotiated)

Terms of employment: Permanent employment, Full time, 30 to 40 hours per week

Employment conditions: must be flexible to work any assigned shift including Early morning, Evening, Morning, Day, Weekend and holidays. Starts as soon as possible

Benefits: discounted duty meals, 20% off work meal discounts 1 vacancy

Languages: English

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year or equivalent experience

Experience: 3 years to less than 5 years

On site : Work must be completed at the physical location. There is no option to work remotely.

Responsibilities and Tasks

• Oversee the daily operations of a single restaurant.
• Report directly to the Regional Manager on restaurant performance, operational challenges, staffing, and business goals.
• Execute company policies, standard operating procedures, and operational initiatives established by the Regional Manager and senior leadership.
• Ensure company standards for food quality, customer service, cleanliness, and efficiency are consistently maintained.
• Provide leadership and support to all restaurant employees while fostering a positive and accountable work environment.
• Be available during shifts to support operations and resolve operational issues.
• Staff Management.
• Recruit, hire, onboard, train, coach, evaluate, and discipline employees.
• Lead and support the FOH and BOH managers.
• Create/approve staff schedules.
• Ensure staffing levels meet business needs while controlling labour costs.
• Promote teamwork, accountability and a positive work environment.
• Oversee kitchen workflow, food quality, food safety, preparation.
• Conduct line checks and maintain kitchen cleanliness and organization.
• Manage inventory, place orders, and control food costs by reducing waste Or oversee the same activities performed by BOH manager.
• Ensure compliance with health regulations and company kitchen SOPs.
• Review service standards, floor plans, and staffing levels.
• Work in the FOH regularly to observe service quality, coach staff, and stay connected with guest experience.
• Ensure the dining room, washrooms, and guest areas remain clean, organized, and welcoming.
• Maintain strong communication between FOH and BOH to ensure smooth service.
• Handle escalated customer complaints and resolve issued professionally.
• Authorize refunds, replacements, discounts, or other service recovery solutions when appropriate.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.
• Monitor sales and operating expenses, ensuring no irregularities.
• Approve kitchen purchases and oversee inventory levels.
• Ensure compliance with company policies, food safety regulations, workplace safety requirements, and employment standards.
• Perform other duties as per business requirements.

Credentials: Food Handlers Certificate and Smart Serve.

Work conditions and physical capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Repetitive tasks, physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, large workload

Personal suitability: Accurate, Client focus, Dependability, Efficient interpersonal skills, Flexibility, Organized, Reliability, Team player, Ability to multitask