JOB OVERVIEW:

Ensures the restaurant operates efficiently and profitably while maintaining the higheststandards of service, cleanliness, and guest satisfaction. The role involves managing the day-to-dayoperations, leading the service team, overseeing financial performance, and upholding Harbour Sixty’sexceptional service standards. The Restaurant Manager is also responsible for staff training, guest relations, inventory management, and ensuring compliance with health and safety regulations.

QUALIFICATIONS:

• Minimum 5 years’ management experience in a food and beverage establishment in fine dining.
• Engaging, personal, professional.
• Expert in service standards.
• Up to date knowledge of current food and beverage trends and best practices.
• Above average knowledge of wines and spirits, culinary techniques.
• Proficient in Microsoft office, word, excel, experience with adobe and InDesign a strong asset.
• Adept in POS software.

• Leadership & Team Management:
• Lead, mentor, and motivate the restaurant team to achieve high performance, positivemorale, and strong guest relations.      
• Coordinate staff schedules, adjust start times if necessary to ensure adequate coverage forall service periods.      
• Conduct performance evaluations and provide ongoing feedback to staff.      
• Oversee recruitment, training, and onboarding of new employees to ensure they meetHarbour Sixty’s standards.      
• Foster a positive work environment by addressing staff concerns and resolving any conflicts.Guest Experience:      
• Ensure the highest level of service is consistently delivered to all guests.      
• Handle guest complaints swiftly and diplomatically, ensuring the issue is resolved to theguest’s satisfaction.      
• Proactively monitor guest feedback and implement improvements where necessary.      
• Anticipate guest needs and work with staff to ensure seamless service.      
• Maintain a strong presence on the floor, engaging with guests and addressing any serviceconcerns.
• Operational Management:
• Oversee daily restaurant operations, ensuring that all areas of the restaurant are clean, organized, and ready for service.
• Ensure proper execution of all opening and closing procedures, ensuring all checklists are completed.
• Participate in managing inventory levels, including ordering and maintaining stock of all necessary supplies (food, beverages, equipment).
• Ensure all equipment is used and maintained properly and report any maintenance issues immediately.
• Maintain a comprehensive understanding of the menu, including preparation methods, key ingredients, and pricing.
• Ensure compliance with Ontario liquor laws and all health and safety regulations.
• Collaborate with the kitchen and bar team to maintain a smooth flow of operations and service.
• Financial Management:
• Review financial reports to ensure profitability and efficiency in restaurant operations.      
• Implement strategies to drive sales, including upselling and menu promotions.      
• Review and manage labor costs in line with restaurant revenue.      
• Monitor cash handling procedures, ensuring accuracy in cash-outs and deposits.Training & Development:      
• Organize and lead regular staff meetings, training sessions, and service reviews to maintainconsistency in service standards.      
• Stay informed of industry trends and implement innovative strategies to enhance service andguest experience.      
• Ensure all staff have comprehensive knowledge of the restaurant’s wine, liquor, and food menus.Compliance & Safety:      
• Ensure all operations are in full compliance with health and safety regulations.      
• Implement safety protocols and ensure all staff adhere to them.      
• Ensure all licenses and certifications, such as liquor licenses and health inspections, are up todate.