Restaurant Manager

Ramen Arashi
Victoria
CAD 60,000 - 80,000
Job description

NOC 60030
One vacancy
Permanent position
Start as soon as possible
Work location: 222-2950 Douglas Street, Victoria, BC V8T 4N4
Wage $35.00/h
Minimum 30 hours per week


Benefits:

  1. Discretionary performance bonus
  2. One free staff meal per shift
  3. Uniform (t-shirt, apron, hat) provided
  4. If employee obtains a Food Safe Certificate and is employed with us for one year, thenwe will be reimbursed them for the course fee.
  5. Benefits plan as it exists from time to time
  6. All statutory holidays, leave days, and other benefits as described under BCemployment law as it applies to managers.
  7. Managers do not receive gratuities except 10% or less of the time if executing job duties for positions that normally receive tips (e.g., serving or cooking).


Work conditions:

  1. Noisy
  2. Fast pace
  3. Work under pressure with speed and accuracy
  4. Stand for extended periods


Skills and Abilities

  1. Able to carry out above listed duties and tolerate working conditions
  2. Flexibility
  3. Team player
  4. Customer-focused


Credentials and Qualifications:

  1. Two years as a restaurant assistant manager or manager position OR one year as arestaurant assistant manager or manager plus two years as a restaurant supervisor.
  2. Education
    1. Secondary school graduation required
    2. Post-secondary education not required but is an asset
  3. BC Serving It Right Certificate or equivalent valid certification from another Canadianjurisdiction allowing exemption from the SIR training requirement in BC


Duties and responsibilities:

  1. Staff Scheduling and Oversight
    1. Coordinate staff schedules to ensure operational needs are met whileaccommodating employee availability.
    2. Manage employee leaves (both planned and unplanned) to maintain uninterruptedservice.
    3. Must have the capacity to step into all roles in the restaurant (e.g., server, cashier,cook) if those employees required support at high volume times or if there were anunsolvable staffing shortage for a shift. Executing these roles would be no more than 10%of the manager’s activity.
    4. Conduct regular performance reviews, helping staff grow within their roles andpromoting teamwork.
  2. Training and Development
    1. Oversee onboarding and continuous training programs to meet Ramen Arashi’soperational standards.
    2. Mentor key staff, fostering leadership skills and creating opportunities for long-termgrowth.
    3. Provide guidance rooted in Japanese service practices and operational culture tomaintain brand authenticity.
  3. Operational Management
    1. Monitor daily operations to ensure compliance with Ramen Arashi’s standards forquality and efficiency.
    2. Collaborate with the kitchen team to ensure smooth production, balancing speedwith precision.
    3. Manage inventory proactively to prevent shortages or overstock, minimizing waste.
  4. Customer Service and Issue Resolution
    1. Address guest inquiries and concerns efficiently to maintain a high level of customersatisfaction.
    2. Respond to online reviews and in-person feedback with professionalism, reflectingthe restaurant’s values.
    3. Ensure the guest experience aligns with Japanese hospitality standards, offeringauthentic and culturally consistent service.
  5. Financial and Administrative Responsibilities
    1. Manage daily financial operations, including balancing payments and trackingrevenue.
    2. Monitor key performance indicators, such as labor costs and sales trends, and reportfindings to the owner.
    3. Ensure compliance with local labor, safety, and health regulations through regularchecks and audits.
  6. Supplier Coordination and Cost Control
    1. Maintain strong relationships with suppliers to ensure consistent delivery of premiumingredients.
    2. Negotiate pricing and terms effectively to manage costs without compromising onquality.
    3. Forecast and manage budgetary needs to align with operational goals.
  7. Language and Cultural Expertise
    1. Sufficient English to communicate effectively with English-speaking staff and guests.
    2. Demonstrate a deep knowledge of Japanese cultural practices, ensuring alignmentwith the restaurant’s identity and customer expectations.
    3. Japanese not required but is an asset to read Japanese product instructions, orderfrom Japanese businesses, and communicate with Japanese-speaking staff.
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