Restaurant Manager

BRAR'S SWEET & RESTAURANT - Mississauga, ON (30+ days ago)

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Job Description

BRAR’S / OIC Foods is a proud Canadian company since 1986. We’re on a mission to build a food manufacturing and distribution company that CARES. Our distinct belief is built on a shared commitment to do what’s right. Life at OIC Foods’ is not only what you do and how you do it but understanding WHY we do it. Because WE CARE.

OIC FOODS is all about possibilities. Our two businesses, OIC FOODS & BRARS, are leaders in their industries, providing food products and related services.

Our employees make the difference, proving that great ideas, collaboration and quality turn possibilities into success. Working at OIC Foods means that your insights provide cutting-edge solutions for our customers. If you like to make things happen and are passionate about what you do, you’re going to want to be here.

Join us and become part of the power behind possible!!

About the position

The Restaurant Manager will work with the Department Heads and Supervisors and will be responsible for the day-to-day management of the restaurant. Responsibilities include coordinating staffing, payroll, accounting, personnel, receiving inventory, loss prevention, hiring and training work personnel, controlling expenses and assisting management of all areas of store operations as needed.

Responsible for ensuring the highest level of customer service throughout the store. You will be a role model, leader and must solve problems, make informed decisions and manage the workforce and time wisely in order to achieve maximum results. The successful candidate will have a proven ability to lead a team and direct the vision of the highest quality operation. The ideal candidate will ultimately be responsible for managing the Front of House team and overall daily restaurant operation, in the pursuit and delivery of consistent, excellent guest experiences, while effectively enforcing the company’s policies and procedures.

Overall Responsibilities



  • Regularly conduct P&L reviews with financial controller to analyze financial metrics
  • Prepare reports on a daily, weekly and monthly basis, clearly denoting labour and COGS
  • Achieve operational objectives by preparing and completing action plans, implementing productivity, quality and standards of service
  • Ensure reports and cash outs are prepared accurately
  • Maintain petty cash with receipts for all purchases and ensure submission to Accounting in a timely fashion


  • Maintain accurate employee records.
  • Hire, fire, train and discipline employees working at restaurant.
  • Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
  • Conduct on-going coaching and administer the restaurant hourly compensation plan. Assure that performance appraisals and merit increases (if applicable) are given as scheduled. Properly document performance problems. Communicate and enforce policies on 1) sexual harassment, 2) discrimination, and 3) diversity. Maintain crew member appearance and uniform standards.
  • Create an engaging and energetic environment where all associates work as a highly functioning team


  • Perform opening, mid and closing shift duties
  • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a minimum with no out-of-stock items.
  • Manage daily operations including cleanliness, organization, revenue opportunities and staffing
  • Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale


  • Manage guest relations and guest recovery
  • Provide exceptional guest service, thereby setting the standard for all employees
  • Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards


  • Comply with federal, state and local regulations that are applicable to the assigned unit.
  • Plan and coordinate menus with the Executive Chef
  • Ensure the proper operational condition of equipment, building structure and premises according to federal, state and local regulations and SOP. Keep appliances and equipment well -maintained. Keep small wares, glassware and china adequately stocked. Maintain the interior and exterior appearance of the restaurant.
  • Ensure sanitation practices are maintained according to federal, state and local regulations and SOP. Ensure that food is properly stored (labeled, dated and rotated) and proper temperatures are maintained. Enforce and monitor a deep cleaning schedule. Train Team Members on proper personal hygiene and food handling.
  • Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for assigned unit as defined by the current Standard Operating Procedures (SOP) and current operations plan.
  • Review staffing levels and overall front house schedules to ensure labour forecasts are met
  • Ensure food is in compliance with SOP in the areas of specifications, recipes, plating and garnishes. Ensure food is presented well and served at appropriate temperatures, within standard ticket times.
  • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a minimum with no out-of-stock items.


  • 5+ years’ experience as the General Manager of a high volume ($2M-5M) premium restaurant required
  • Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset


  • Demonstrated knowledge of financial and operational management in restaurant set up
  • Exceptional guest service orientation
  • Must possess a strong attention to detail
  • Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast-paced environment
  • Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels
  • Ability to motivate and manage staff and work effectively in a management team
  • Exceptional interpersonal skills

Language Skills

Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant Team Members.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Skills and Requirements:

Passionate about customer service.

A change agent.

Proven leader that can direct full time and part-time staff.

Previous serving experience in a high volume, full-service restaurant.

Strong communication and interpersonal skills, both written and oral.

Strong analytical/decision-making skills.

Job Types: Full-time, Permanent

Job Type: Full-time


  • Culinary: 3 years (Preferred)
  • management: 5 years (Preferred)
  • Restaurant Management: 3 years (Required)


  • English (Required)