manager, restaurant

Position Summary The Restaurant Manager oversees the daily operations of Crossroads Country Market?s restaurant, ensuring consistent food quality, excellent customer service, efficient staffing, and effective cost control. This is a hands-on leadership position responsible for organizing the team, maintaining standards, and supporting the restaurant?s profitability. Key Responsibilities * Oversee food preparation, cooking, service, and opening and closing procedures. * Ensure meals meet established standards for quality, portion size, presentation, and consistency. * Organize daily prep and production to meet demand, including specials, pre-orders, and larger orders. * Maintain a clean, organized, and efficient kitchen and service area. * Work alongside staff during busy periods and provide operational support as needed. * Resolve customer concerns professionally and promptly. * Monitor equipment condition and report maintenance or repair needs to the General Manager. Scheduling and Staffing * Prepare and maintain staff schedules based on sales, workload, employee availability, and approved labour budgets. * Ensure adequate staffing for regular service, special orders, and anticipated busy periods. * Manage time-off requests and shift changes. * Arrange coverage for absences and call-ins. When coverage cannot be secured, provide coverage as a last resort. Hiring, Training, and Coaching * Identify staffing needs and coordinate recruitment with the General Manager. * Review applications, conduct interviews, and recommend hiring decisions within approved staffing levels. * Train new employees on recipes, equipment, food safety, customer service, and workplace procedures. * Set clear expectations, assign responsibilities, and hold employees accountable for their work. * Provide regular coaching, feedback, and follow-up. * Document performance concerns and work with the General Manager on corrective action. * Promote a respectful, cooperative, and productive workplace. Costing and Financial Control * Maintain accurate recipe costing, including ingredients, packaging, portion sizes, and yields. * Monitor food, supply, and labour costs against established targets. * Track waste, spoilage, overproduction, and portion inconsistencies, and take corrective action. * Recommend menu pricing and operational improvements based on costs, sales, and profitability. * Review sales and staffing levels to improve productivity while maintaining service standards. Inventory and Purchasing * Manage ordering and maintain appropriate stock levels for food, packaging, and supplies. * Check deliveries for accuracy, quality, and condition. * Ensure proper storage, labelling, date marking, and stock rotation. * Coordinate with suppliers and the General Manager regarding shortages, substitutions, pricing, and purchasing concerns. Menu Planning * Maintain standardized recipes, portion guides, and preparation procedures. * Plan daily and seasonal specials based on customer demand, ingredient availability, kitchen capacity, and profitability. * Recommend menu additions, changes, or removals to the General Manager. * Ensure approved menus, prices, and item availability are communicated accurately to staff and updated across ordering platforms. * Coordinate promotions and pre-order offerings with management. Food Safety and Workplace Standards * Ensure staff follow food safety, sanitation, allergen-handling, and workplace safety procedures. * Maintain required temperature records, cleaning schedules, and other operational logs. * Address unsafe practices promptly. * Ensure employees use equipment safely and follow company policies. Qualifications * Experience in restaurant or food service operations, preferably in a supervisory role. * Strong scheduling, organization, communication, and leadership skills. * Working knowledge of recipe costing, inventory management, purchasing, and labour control. * Ability to coach staff, solve