Multi-Unit Restaurant Leader

SSP•Richmond, BC

12d•CA$80,000 - CA$85,000•Onsite

About The Position

Join Our Team as a Multi-Unit Restaurant Manager in a dynamic airport restaurant environment! Are you an experienced foodservice professional with a passion for high-volume and a knack for leadership? We have an exciting opportunity for a Multi-Unit Restaurant Manager at Vancouver International Airport (YVR). If you thrive in a fast-paced food environment and are ready to take on a challenging and rewarding role, we want to hear from you!

Requirements

High School Diploma or equivalent, associate’s degree or equivalent coursework preferred.
Minimum seven (7) years in restaurant/food service in a management/supervisory capacity.
Minimum five (5) Years in a Restaurant General Manager capacity.
Experience as a Multi-Unit Restaurant Manager with oversight of General Managers highly desired.
Full Service and/or Quick Service restaurant experience preferred.
Culinary background is desirable.
Proficient level of computer literacy, including MS Office (Word, Excel, PowerPoint, and Outlook), and Point-of-Sale (POS) systems.
Effective organizational maturity to prioritize daily, weekly, monthly and yearly activities.
Ability to interact at all levels, including with executives, union representatives, and diverse hourly team members.
Proven track record of resolving uncomfortable situations with clients, customers, peers and direct reports.
P&L expert level with ability to teach and coach General Managers
All candidates must be legally authorised to work in Canada and must be able to provide the necessary government-issued documentation required for airport security clearance.

Responsibilities

Manage All Front of House and Kitchen Activities: Manage, supervise and evaluate General Managers’ performances through follow-up to ensure proper completion of assigned tasks and goals and provides feedback including disciplinary action.
Focus on the Food: Ensure food quality and standards; maintain recipe adherence and portion control, ensuring compliance with company, brands, and food safety specifications.
Cost Control: Optimize food and labor costs to maximize profitability.
Lead and Develop Restaurant General Manager Team: Recruit, train, and communicate with team of Food Travel Experts. Develop, plan and assign daily goals, tasks and assignments.
Implement and maintain: Guest service standards and brand specifications fostering a collaborative and efficient work environment.
Systems and Processes: Maintains adherence to all company policies and procedures, as well as state health/sanitation standards.
Merchandising and Displays: Maintain all merchandising standards, display presentations and signing standards and monitor inventory levels.
Office Management: Handle tasks such as management of funds and media, receiving, inventory, purchasing, scheduling and payroll.
Forecasting and Budgeting: Assist in monitoring sales performance through the analysis of sales reports and comparison shopping.
Problem Solving: Address routine issues and escalate complex problems to higher management as necessary.