Job Title

Inventory Management - recording low items, placing wholesale orders, receiving and stocking inventory, handling errors, and ensuring minimum wastage or loss of inventory. Operations - Ensure daily floor tasks such as prep, cleaning, deep cleaning, and food safety guidelines are followed Staffing - Prepare weekly/monthly schedules and ensure the restaurant is properly staffed at all times. Plan for holidays and peak times. Responsible for controllable costs: Food and Labour People - Manage hiring new employees, train and retain. Maintain a positive attitude that promotes teamwork Required to work various shifts, including closing the restaurant up to 3 nights a week, cover on holidays, and for shift supervisors as per business needs Conduct cost comparisons for potential suppliers. Monthly bookkeeping, paying invoices, coordinating refunds and credits from suppliers. Annual tax planning and filing. Financial forecasting: weekly, monthly, quarterly to plan hiring. Reporting and presenting end of the month profit and loss, identifying areas to increase profitability. Scout and set up for seasonal events, festivals, markets to grow and promote the business Plan, organize and supervise caterings Measure and evaluate performance standards (KPI's) Develop and implement plans for continuous service improvement. Ensure operational and occupational health and safety standards are followed. Qualifications and Skills 4 year restaurant management experience, although 1-2 years supervisor role in a QSR type of environment would be an asset. Strong communication and interpersonal skills, both written and oral. Customer service skills able to exceed guest expectations. A positive and team-oriented attitude Strong analytical/decision-making skills. Leadership skills able to direct, coach, and supervise a team #J-18808-Ljbffr