Blue Shock

Regional Manager/Director of Restaurants - Toronto

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Ref #: 784816

Our client is looking for a Regional Leader to oversee the operations of 4 busy downtown Toronto Restaurants

  • Great Career Growth
  • Ability to lead a large team of engaged staff and leaders
  • Attention to Detail a must.

REGIONAL  MANAGER
  
The Regional General Manager is responsible for the day-to-day management of their restaurants, achieving optimal guest satisfaction, elevating service/food quality, and fostering a positive working environment to put forward the companies Vision and Values. They possess exceptional accountability for budgeting and financial management, planning, organizing and directing guest services, including all staff, food and beverage operations, and development processes for multiple venues.
  
WHAT'S ON YOUR PLATE:

  • Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees strive for perfection in everything they do .
  • Lead by example, coaching and mentoring a strong network of F+B Leaders, ensuring a succession planning pipeline within the organization
  • Encourage the development and investment in our people and identify unique and accessible opportunities for growth 
  • Creates and promotes strategies to improve service and grow business
  • Implements guest recognition programs to enhance experience and returning customers
  • Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant experience
  • Monitors adherence to health, safety and hygiene standards within location, ensure compliance with restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by facilitating safe work behaviors of the team and guests, maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems
  • Maintains restaurant cleanliness and upholds aesthetic standards
  • Interacts with guests, to ensure all inquiries and complaints are handled promptly
  • Creates and maintains a PX (valued guest) list
  • Plan and monitor restaurant sales and revenue 
  • Work with social media team to ensure quality content is being sent to them to promote business and beverage program
  • Ensure complete and timely execution of corporate & local marketing programs
  • Collaborates on marketing and promotional activities and manage yearly marketing calendar for venues
  • Keeps current with competitors and trends in the restaurant industry
  • Review weekly reservations and events
  • Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
  • Provide coaching and guidance to FOH leadership on Labour / PMIX / COMPS / Stats Analysis
  • Ensuring evolution of the restaurant
  • Weekly completion of forecasting and projections reports
  • Engages with FOH and HOH leadership teams on creating and managing F+B resources; Food Bibles, Allergy Matrix, POS item modifications

CORE DELIVERABLES:

  • Consistent positive Resy and third party reviews - Minimum score of 4.25 per venue
  • Complete Guest profiles with month over month growth to database
  • Executing different monthly elements of surprise and delight to guests and measuring the impact of initiatives to business
  • Monitor and  increase  frequency of guests, check average
  • Employee retention including tracking of internal promotion and improved performance reviews (building the bench strength for the future)
  • Execute targets based on day to day operations and KPI’s
  • Analyze and measure the success the of programs, process, standards, budget, guest traction
  • POS, Scheduling and Reservation Platform maintenance
  • Support Directors in the execution of initiatives/engagement workshops
  
INGREDIENTS YOU WILL BRING TO THE TABLE:

  • 8+ years of restaurant leadership experience, including Profit & Loss responsibility
  • Bachelor’s Degree preferred 
  • Strong knowledge in Cost Accounting, Developing Budgets, Financial Planning and Strategy
  • Demonstrated experience with decision making, process improvement, strategic planning, customer focus, leadership proficiency, managing profitability, quality control
  • Basic business math and accounting skills
  • Strong interpersonal and conflict resolution skills
  • Good oral/written communication skills
  • Strong analytical/decision-making skills
  • Fully understand and embody the companies can-do attitude, demonstrating a level of passion and dedication where no task is beneath you. 
  • Thrive in a collaborative environment, which includes working closely with the operations team as well as events, marketing, culinary, HR and senior leadership.
  • Create an environment that is warm, welcoming, and filled with positivity for guests and employees .
  • Uphold our standards at all times and treat everyone with courtesy and respect.
Job Summary
Location
Toronto
ON
CA
Company
Blue Shock
Date Posted