FIN FOLK FOOD – RESTAURANT MANAGER

PURPOSE:

FiN FOLK FOOD is a fun, easy going restaurant and oyster bar, serving casual seafood classics using local products. As the Restaurant Manager, you are responsible for FiN FOLK FOOD Front of House operations, in co-operation with the Kitchen Manager.   Our goal is to be known as “North Shore’s Best Eatery”, giving customers not only a meal, but an experience. You are expected to represent the establishment with the upmost professionalism and engaging passion. In connection with all BLACKBUSH properties, we strive to provide our guests with a cohesive and memorable stay that is second to none. This position participates in front of house management, focusing on ensuring staff are providing an exceptional experience and an outstanding meal.  

REPORTS TO:

Resort Operations Manager

RESPONSIBILITIES:                           

• Plan, organize, direct, control, and evaluate the operations of the restaurant
• Recruit, orient and onboard staff and oversee training for the counter, bar, and seating area, to ensure proper service levels, food quality, and atmosphere
• Set staff work schedules in the Square system, and monitor staff performance, provide feedback to improve productivity
• Complete weekly payroll duties, including daily editing of employee punches
• Source and order all front of house requirements for the business; completing weekly and monthly inventory as needed; measure and control costs
• Seek feedback from customers and resolve any customer concerns in a timely manner
• Ensure all Health & Safety requirements are met; all licenses and permits are up to date and displayed accordingly
• Uphold the values of Blackbush Resort:  Outstanding Service, Community Engagement, Sustainability, and Environmental Considerations
• Ensure that the policies and procedures of Blackbush Resort and APM Group of Companies are being followed
• Provide necessary leadership for all staff to be able to carry out any operational tasks including: greeting and serving customers, bartending, quality assurance, cleaning, stocking, and maintenance
• Conduct opening/closing of restaurant, handle any applicable paperwork
• Manager may assign other related tasks

KEY PERFORMANCE INDICATORS:

• Meeting preset sales expectations
• Maintain proper labour levels, bringing labour costs in line with targets
•  Achieve positive customer reviews and feedback

QUALIFICATIONS:

• Strong leadership, motivational, and interpersonal skills
•  Ability and willingness to work flexible hours including evenings, weekends, and holidays
• Excellent communication (verbal and written) including strong observation and listening skills
• Organizational ability, high attention to detail
• Ability to multitask and work in a fast-paced environment
• Team-oriented; High-energy with a positive attitude
• Knowledge of food and beverage health and safety guidelines
• Completion of hospitality or food and beverage management program an asset
• Extensive knowledge of restaurant software systems
• Secondary School Completion

REQUIREMENTS:

• Ability to stand for long periods of time
• Must be able to lift up to 50lbs
• Minimum 5 years’ experience in food service sector, management role
• Responsible Beverage Service Certificate
• SERVSAFE or equivalent certification
• WHMIS certified