About The Beltliner
The Beltliner is a modern, casual interpretation of the classic diner in the heart of Calgary’s Beltline district. We serve elevated comfort food, handcrafted beverages, and genuine hospitality, with a menu built around local, seasonal, artisanal, and handmade ingredients. At The Beltliner, hospitality is at the centre of everything we do. We believe great restaurants are built by great people who lead by example, care about their team, and create memorable experiences for every guest who walks through our doors.
As our Restaurant Manager, you’ll partner closely with the Kitchen Manager to lead the restaurant together—each bringing expertise to your side of the operation while working collaboratively to deliver one exceptional guest experience.
Role Summary
The Restaurant Manager is responsible for the leadership, management, and performance of the front-of-house operation at The Beltliner.
This role is accountable for guest experience, front-of-house leadership, team development, scheduling, administrative management, service standards, and operational execution. Working alongside the Kitchen Manager, you will ensure the restaurant operates efficiently while maintaining a positive culture and delivering consistently outstanding hospitality.
Key Responsibilities
Guest Experience & Hospitality Leadership
You are responsible for championing an exceptional guest experience from the moment guests walk through our doors until they leave. This includes maintaining a strong floor presence, supporting service standards, resolving guest concerns, building relationships with regular guests, monitoring guest feedback and online reviews, and ensuring every interaction reflects The Beltliner’s brand, values, and hospitality standards. You lead by example, setting the tone for service, professionalism, and genuine hospitality.
Front-of-House Leadership & Team Development
You are responsible for building, leading, coaching, and developing a high-performing front-of-house team. This includes recruiting, hiring, onboarding, training, scheduling, supervising, providing coaching and feedback, conducting performance discussions, supporting employee development, and fostering a positive, accountable, hospitality-driven culture. You will work closely with bartenders, servers, hosts, support staff, and supervisors to ensure the team is engaged, prepared, and consistently delivering exceptional service.
Restaurant Operations
You are responsible for ensuring operations run smoothly, consistently, and professionally. This includes overseeing daily service, opening and closing procedures, reservations, floor plans, service flow, cleanliness, organization, cash handling, liquor compliance, communication between front- and back-of-house, and supporting efficient restaurant operations during all service periods. You will work collaboratively with the Kitchen Manager to ensure both teams operate as one.
Office Administration & Financial Controls
You are responsible for the administrative functions that support the day-to-day operation of the restaurant. This includes payroll support, invoice processing, cash reconciliation, tip administration, inventory support, ordering front-of-house supplies, maintaining employee records, assisting with reporting, and ensuring operational documentation is organized and accurate. You will support ownership by maintaining strong administrative systems and identifying opportunities to improve efficiency.
Business Performance
You are responsible for supporting the financial success of the restaurant through effective labour management, scheduling, cost awareness, and operational efficiency. You will monitor front-of-house performance, identify opportunities to improve service, productivity, and guest satisfaction, and work collaboratively with ownership and the Kitchen Manager to achieve business objectives.
Compliance & Safety
You are responsible for ensuring the restaurant complies with all applicable laws, regulations, company policies, and operational standards. This includes food safety, liquor service compliance, workplace health and safety, sanitation standards, cash handling procedures, responsible beverage service, incident reporting, and maintaining a safe environment for guests and employees.
Leadership Expectations
This is a hands-on leadership role. You are expected to spend significant time on the floor supporting your team, coaching in real time, solving problems proactively, and creating an environment where both employees and guests enjoy being. Success in this role comes from balancing operational excellence with genuine hospitality—leading with confidence, communicating effectively, and supporting your team through every service.
Core Values (How We Work)
- Integrity – Do the right thing, always.
- Consistency – Deliver the same great experience every time.
- Figure It Out – Be resourceful, adaptable, and solutions-driven.
- Over and Above – Exceed expectations for guests, teammates, and the business.
Requirements
- Previous restaurant management or hospitality leadership experience
- Proven ability to lead, coach, and develop front-of-house teams
- Strong understanding of restaurant operations and guest service
- Experience with scheduling, labour management, and administrative responsibilities
- Current ProServe certification
- Excellent communication, organizational, and problem-solving skills
- Comfortable working flexible hours, including early mornings, weekends, and holidays
- Ability to thrive in a fast-paced, high-volume environment
Preferred Experience
- Experience managing high-volume casual or upscale casual restaurants
- Familiarity with restaurant POS and reservation systems
- Payroll, invoicing, or office administration experience
- Strong understanding of liquor service, labour management, and hospitality best practices
Success in This Role Looks Like
- A front-of-house team that is engaged, accountable, and proud of the guest experience they deliver
- Consistently outstanding hospitality and strong guest feedback
- Smooth daily operations with clear communication between front- and back-of-house
- Well-organized administrative systems that support the business
- A positive, collaborative partnership with the Kitchen Manager that keeps The Beltliner operating at its best
Pay: $46,000.00-$52,000.00 per year
Work Location: In person
