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.

Location

Toronto

Company

Blue Shock

Date Posted

2022-07-22

Blue Shock

Regional Manager/Director of Restaurants - Toronto

Job Summary

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