1-Introduction:
The Restaurant Manager is responsible for the smooth, consistent, and professional operation of the Restaurant. This role ensures that all aspects of service, guest experience, staff performance, and operational standards align with the restaurant’s values of integrity, hospitality, and excellence. The Manager acts as the central link between ownership, kitchen, bar, and service teams — maintaining clear communication, accountability, and respect across all levels.

2-Duties and Responsibilities:

• Leadership & Communication
o Organize weekly management meetings; share recaps including staff performance, customer feedback, and operational KPIs.
o Set weekly goals and track follow-through, report progress to the owner.
o Conduct daily morning meetings with department heads to align reservations and daily objectives.
o Maintain open communication with the chef, head bartender, and service team to ensure cohesive operations.
o Maintain open communication with owner during the initiation period and later through timely reports on the agreed topics.
• Guest Experience
o Oversee the full guest journey—from reservation to departure—ensuring quality, consistency, and satisfaction.
o Manage and resolve guest complaints with professionalism, following SOPs.
• Operational Oversight
o Review and act on daily reports from all departments (kitchen, bar, service).
o Supervise reservation processes and event planning; manage set menus and banquet coordination.
o Monitor and document all areas of operation through regular spot checks.
• Team Development
o Conduct monthly staff performance evaluations, giving helpful advice and goal setting, and take corrective actions when necessary. Based on KPI system
o Oversee onboarding, training, and development of staff, ensuring procedures are followed (instruction, shadowing, testing).
o Conduct interviews for new hires and assist in staff recruitment and headhunting.
o Organize team-building activities and training during slower periods.
• Inventory & Purchasing
o Review and sign off on monthly inventory reports and investigate variances.
o Ensure all F&B and equipment inventories are done on schedule, documented, and archived properly.
o Read and approve purchase orders before forwarding to the general manager for final approval.
• Administrative Tasks
o Set up monthly staff schedules and submit for approval.
o Approve and communicate staff meal schedules.
o Manage internal communications, including email replies and document filing.
o Coordinate maintenance needs and schedule repairs.

3-Skills & Qualifications:
• Strong communication skills in English and/or French
• Ability to work with patience in order to receive all the experience from the owner (previous manager) and to ensure an accurate understanding of our management strategy
• Understands and communicates restaurant’s story — heritage, freshness, sea-to-table philosophy.
• Aligns daily actions with the restaurant’s long-term values and reputation
• In-depth knowledge of restaurant’s menu and SOPs
• Strong leadership with a positive, motivational approach. Structured with clear directives, help to achieve goals, and fair accountability.
• Crisis management and problem-solving skills
• High stress tolerance; ability to stay calm under pressure
• Strong organizational and administrative capabilities
• Ability to empower and delegate
• Experienced enough to run a multifaceted restaurant with a breakfast, lunch, dinner, tailor-made events, bar, boat takeaway and retail
• Booking management. With big load on reservations with long waiting lists, priority guests, and reservation policy follow ups