Job Summary
The Restaurant Manager is responsible for overseeing the daily operations of the Grand Bend Stirling Sands Vineyards restaurant, ensuring exceptional guest experiences, strong team performance, and efficient front-of-house operations. This role provides leadership to the service team, maintains high hospitality standards, and works closely with culinary and leadership teams to drive operational excellence, profitability, and guest satisfaction.
The successful candidate will bring strong leadership skills, a passion for hospitality, and a commitment to delivering memorable dining experiences while maintaining service standards, team engagement, and financial performance.
Restaurant Operations & Guest Experience
- Oversee daily front-of-house restaurant operations.
- Provide leadership on the restaurant floor and ensure exceptional guest experiences.
- Lead by example by setting the standard for service excellence, professionalism, and hospitality.
- Ensure smooth service execution during lunch, dinner, and peak operating periods.
- Respond to guest feedback and reviews in a timely and professional manner.
- Track guest feedback and provide regular guest experience insights to leadership.
- Ensure staff maintain strong knowledge of food, beverage, wine, and cocktail offerings.
- Maintain high standards of cleanliness, organization, service flow, and presentation.
- Monitor reservations, seating strategies, and guest flow to maximize service efficiency.
- Ensure all health, safety, and liquor licensing regulations are followed.
- Resolve guest concerns professionally and proactively to ensure positive outcomes.
Staff Leadership & Development
- Recruit, onboard, train, and coach restaurant team members.
- Provide ongoing performance feedback, mentorship, and development opportunities.
- Create and manage staff schedules within labour budgets.
- Foster a positive, collaborative, and accountable team culture.
- Lead pre-shift meetings, staff meetings, and ongoing training sessions.
- Ensure staff remain informed on menu changes, promotions, wine offerings, and service expectations.
- Support succession planning and identify future leaders within the team.
- Address employee concerns professionally and in accordance with company policies.
- Promote a culture of teamwork, accountability, and hospitality excellence.
Operational Excellence
- Ensure opening, closing, and daily operational procedures are consistently followed.
- Maintain strong communication between front-of-house and back-of-house teams.
- Monitor inventory levels of restaurant operating supplies and coordinate replenishment as required.
- Support continuous improvement initiatives that enhance efficiency, service quality, and guest satisfaction.
- Assist with policy implementation and operational standards across all restaurant operations.
- Ensure compliance with all company policies, health and safety standards, and regulatory requirements.
Qualifications
- Strong leadership, coaching, and team development skills.
- Experience managing labour, scheduling, and front-of-house operations.
- Excellent communication, problem-solving, and conflict resolution abilities.
- Knowledge of food, wine, cocktails, and hospitality service standards.
- Smart Serve Certification required.
- Experience with reservation and POS systems preferred.
- Ability to thrive in a fast-paced environment while maintaining attention to detail.
Working Conditions
- Requires long periods of standing and walking.
- Schedule includes evenings, weekends, holidays, and peak seasonal periods.
- Work is performed in a busy guest-facing restaurant environment.
- Ability to manage multiple priorities while maintaining high service standards and a positive attitude.
