Restaurant Manager

The Restaurant Manager is responsible for the overall management of restaurant operations. They ensure the achievement of sales, profitability, customer satisfaction, and employee mobilization goals while adhering to quality, cleanliness, health, safety, and PFK banner standards.

The manager acts as a leader for their team and fosters employee development to provide an exceptional customer experience.

Main Responsibilities 1. Operations Management

• Plan, organize, direct, and control all daily operations.
• Ensure compliance with operational procedures and PFK banner standards.
• Guarantee an excellent customer experience.
• Ensure quality, speed of service, and product presentation.
• Supervise restaurant opening, closing, and security.
• Ensure proper equipment functioning and report maintenance needs.
• 2. Human Resources Management
• Recruit, select, and integrate new employees.
• Train, supervise, and develop supervisors and crew members.
• Prepare work schedules according to operational needs.
• Ensure fair and compliant employment relations.
• Conduct performance evaluations.
• Implement employee development plans.
• Recognize good performance and intervene quickly in case of performance or behavior issues.
• Maintain a positive, respectful, and motivating work environment.
• 3. Financial Management
• Achieve sales and profitability goals.
• Manage operational budgets.
• Control labor, food, and supply costs.
• Reduce losses, waste, and inventory discrepancies.
• Place orders and ensure proper stock management.
• Analyze sales reports and performance indicators to implement action plans.
• 4. Customer Service
• Promote a customer-focused culture.
• Efficiently handle complaints and feedback.
• Ensure service standards are always met.
• Develop initiatives to enhance customer loyalty.
• 5. Cleanliness, Quality, and Safety
• Ensure compliance with food safety standards.
• Ensure proper food handling procedures are followed.
• Ensure temperature controls are performed and documented.
• Maintain a clean, safe, and compliant environment.
• Participate in audits and inspections and follow up on corrective measures.
• 6. Occupational Health and Safety
• Promote a prevention culture.
• Train employees on safe practices.
• Follow up on workplace accidents.
• Ensure compliance with health and safety policies.
• Identify and correct hazardous situations.

Qualifications

• High school diploma; a degree in management or administration is an asset.
• Minimum of three years of experience in restaurant management or a similar role.
• Experience in team management.
• Good knowledge of fast food.
• Proficiency in computer tools (Microsoft Office and point-of-sale systems).
• Required Skills
• Motivational leadership.
• Sense of organization.
• Excellent communication skills.
• Results-oriented.
• Ability to make decisions.
• Effective priority management.
• Analytical mindset.
• Autonomy and initiative.
• Stress management.
• Concern for customer service.
• Salary: Up to $54,000 per year

Benefits

• Life Insurance
• Paid Time Off
• Discounted or Free Food
• On-site Parking
• Location: On-site