Full job description
Dolly’s, Toronto’s newest country bar, brings big country energy, combining live music, and late night dancing to The Esplanade. Opening Summer of 2026, we are searching for a Restaurant Manager to lead restaurant meal service. You will combine leadership with administrative tasks to ensure a high-quality, consistent experience in a high-volume, casual environment. You will be responsible for driving the guest experience, staffing, inventory control, programming and cost management to maintain profitability.
This role requires attention to detail, teamwork, and a consistent commitment to service excellence. You will strive to perfect the art of gatheringas an ambassador of Dolly’s.
Our core values of being hospitality-driven, empathic, hard-working and a team player, guide our decisions and foster a culture of excellence, innovation, and collaboration.
Key Responsibilities
1. Operational Leadership
- Daily Management: Lead daily operations during busy service hours, ensuring fast and efficient service.
- Quality Control: Oversee the guest experience.
2. Staff Management & Development
- Hiring & Training: Recruit, interview, hire, and train new front of house staff (servers, bussers, hosts).
- Scheduling: Create weekly schedules for restaurant staff to ensure proper coverage, especially on weekends and late night.
- Coaching: Provide ongoing training and performance feedback to maintain high service standards and foster teamwork.
3. Inventory & Cost Control
- Inventory Tracking: Oversee service of liquor, wine and beer to prevent wastage and loss.
- Oversee the dining experience for all guests.
- Work with the Kitchen Manager to ensure timely, precise service.
- Ordering: Oversee ordering from vendors and manage deliveries to maintain optimal stock levels.
- Budgeting: Oversee all costs to meet budget targets, reducing waste to maximize profitability.
4. Safety & Sanitation
- Compliance: Enforce strict adherence to safety, sanitation, and health department regulations.
- Cleanliness: Maintain a high standard of cleanliness in all areas, guest-facing and behind the scenes.
Key Skills and Qualifications
- Experience: Proven leadership experience in a high-volume, casual dining, restaurant, or bar setting (3+ years preferred).
- Leadership: Strong team management and coaching skills.
- Organizational Skills: Ability to work under pressure and multitask.
- Certifications: Food safety certification is required.
Work Environment
- Fast-paced, often high-volume, and sometimes high-stress, particularly during nights and weekends.
- Requires standing for long periods and lifting (often up to 50 lbs).
Pay: $48,000.00-$55,000.00 per year
Benefits:
- Discounted or free food
- Extended health care
Work Location: In person
