Join our amazing Cambridge Mill team and work in a beautiful environment. Share your passion for spectacular cocktails and delicious food. Create incredible guest experiences in our historic restaurant with stunning views from every window.
As a key member of the restaurant’s leadership team, the Restaurant Manager supports the team and leaders, ensuring smooth operations and outstanding guest service. This role focuses on coaching the team, managing daily operations, and helping drive financial success. The Restaurant Manager ensures a cohesive and engaged team that delivers high-quality hospitality, thriving on the excitement of daily operations. They are dedicated to service excellence and enhancing the guest service journey.
Ideal Candidate
An energetic professional with a strong commitment to hospitality. They possess refined guest service and leadership skills, ensuring thoughtful experiences for guests. Intuitive and detail-oriented, they anticipate needs and create meaningful moments. The Restaurant Manager balances cost efficiency with service enhancement, driving continuous improvement and operational success.
Key Accountabilities:
- Service & Operational Excellence
- Manage day-to-day restaurant operations, ensuring exceptional guest service, efficient staffing, and operational follow-up.
- Serve as a visible and approachable presence on the floor, connecting with guests, providing hands-on leadership, and managing the guest service journey to reflect core values of Quality, Kindness, Collaboration, and Perseverance.
- Ensure steps of service are executed to standard, proactively observing team and guest interactions to identify and address potential issues.
- Address and resolve guest complaints promptly, reviewing online guest feedback to identify trends, and implementing training or process improvements to enhance service quality and guest satisfaction.
- Assess guest experiences, gather feedback from both guests and team members, and following up on incident/accident reports to ensure accurate documentation and timely resolution.
- Ensure proper opening and closing procedures, including cleaning checklists and required tasks, are followed consistently.
- Maintain department office organization and efficiency, ensuring all files, records, and administrative tasks are up-to-date and accessible.
- Ensure the restaurant remains competitive by recommending new service, bar or menu enhancements.
- Review labor and staffing levels throughout the week to ensure all positions are effectively covered.
- Provide leadership support and coverage during vacations or staffing gaps, ensuring service continuity.
- Ensure team members are fully trained on menu details, enabling them to confidently discuss menu offerings and enhance the guest experience. Working closely with the back-of-house team to address allergies and dietary restrictions, ensuring guest safety and satisfaction
- Participate in front-of-house menu change launch process, including culinary and bar updates, ensuring smooth transitions and proper communication with the team.
- Oversee asset care and maintenance follow-ups to ensure timely resolution of issues and communicate any maintenance needs to the team.
- Ensure compliance with health, safety, fire protocols, cleanliness standards, and act as a Health & Safety Representative, including incident/accident reporting and maintaining first aid certification.
- Manage the Responsible Service Plan to ensure it meets and exceeds AGCO requirements, implementing policies and training to maintain the highest standards of service and legal adherence in all F&B operations.
- Fully comply with federal, provincial, and municipal regulations related to health, safety, and labor requirements, ensuring department standards are met.
- Demonstrate commitment to skill development, taking action to accomplish professional goals.
Team Leadership
- Participate in the recruitment and selection process to attract and hire top talent, partnering with the People & Culture team for a smooth onboarding experience.
- Work with the leadership team to create and implement training and onboarding plans, including 6-8-week check-ins to ensure new hires are set up for success.
- Run department orientation for new hires, ensuring a successful start and aligning with operational goals.
- Delegate tasks effectively, mentoring team members to embody a strong service culture, set high performance standards, and develop necessary skills and leadership capabilities.
- Provide regular coaching, performance management support, and training on equipment, products, and service standards to ensure team success and compliance.
- Participate in weekly schedules that balance labor budgets with team member requests, ensuring efficient staffing levels.
- Maintain strong communication between BOH and FOH to ensure seamless service, timely execution, and alignment on guest expectations
- Lead pre and post shift meetings, ensuring clear communication of expectations, updates, and goals for the shift ahead.
- Approve daily labor and time-sheet records, including P&C forms, to ensure accuracy and compliance.
- Participate in hourly performance reviews and one-on-one meetings, providing feedback, supporting growth, and communicating key updates.
- Champion Pearle Hospitality’s leadership qualities: Inspire Trust, Ownership, Authenticity, and Presence, while fostering a culture of continuous improvement.
- Exhibit strong emotional intelligence and adaptability, responding effectively to both team and guest needs.
Financial Ownership
- Manage the uniform and small wares program, including ordering supplies based on operational needs, minimizing waste, and ensuring proper stock levels.
- Oversee monthly inventory management and counts, ensuring accuracy and efficiency in stock handling and reporting.
- Handle departmental check book entries and review to maintain financial accuracy, ensuring expenses align with budgeted amounts and proper documentation is maintained.
- Submit quotes for approval to department head and weekly invoices and ensure timely processing, reviewing them for accuracy and addressing any discrepancies.
- Oversee financial transactions, including billing accuracy, cash handling, and the cash-out process, ensuring compliance with hotel policies and proper financial tracking.
- Ensure team members are informed of all property offerings, restaurant updates, and event promotions, enabling them to provide accurate information and enhance the guest experience.
- Monitor daily labor costs, ensuring they remain within budgeted limits while balancing operational efficiency and guest satisfaction.
- Assist in the monthly forecasting process and creation of the annual budget.
- Continuously analyze market trends to coordinate activities that maintain and increase revenue.
- Support special projects focused on uncovering new revenue opportunities.
- Submit quotes for approval to the F&B Director and ensure timely invoices.
Additional Duties: In addition to the accountabilities listed above, there may be other duties as assigned by your manager. These duties may vary slightly depending on the property.
Qualifications
- Smart Serve Certification
- WHMIS certification (training provided)
- Bachelor's degree in business administration or Degree/Diploma in hotel/hospitality management is an asset
- Proficient with restaurant operations software
- Exceptional understanding of food and wine.
- Communicate effectively with team members, guests and management, delivering clear instructions, resolutions and feedback.
- Emotional Intelligence: Understand and manage emotions to foster a positive work environment and handle guest interactions gracefully.
- Decision-Making: Make informed decisions to enhance guest experiences and operational efficiency.
- Adaptability: Adjust strategies and operations to meet changing business needs and guest expectations.
- Team Building: Foster a collaborative and high-performing team environment.
- Problem-Solving: Identify and resolve issues promptly to maintain high service standards.
- Financial Acumen: Understand and assists in managing departmental budgets, including forecasting and cost control.
- Guest Focus: Prioritize guest satisfaction and ensure a high-quality guest experience.
- Leadership: Is present, inspires trust, ownership, and authenticity among team members
What we would like you to bring to the position:
- 2+ years of upscale restaurant management experience
- Extensive understanding of the industry, current market trends, and competitive landscape
- Wine training/strong wine knowledge preferred
Advantages of joining the Cambridge Mill Team:
- Competitive wages
- Group benefits for permanent team members after 3 months
- Discounts at all Pearle Hospitality restaurants, golf, hotels and spas
- Training and Development
- Growth opportunities
- On-Site Parking
- Wellness Program
- Amazing team and company culture!
Compensation: Compensation for this role is estimated starting at $73,000, which includes a base wage $60,000/annually plus direct tips from guests. Tip amounts are paid directly by guests and are expected to average approximately $6.5/hour, though actual amounts will vary depending on factors such as guest volume and seasonality. While tips are not guaranteed, they can be a meaningful part of overall earnings in this position.
Pearle Hospitality and affiliated companies, including Cambridge Mill, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the hiring manager.
#CMPostings
Job Type: Full-time
Pay: From $73,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- On-site parking
- Paid time off
- Store discount
- Vision care
Application question(s):
- Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location
(ETT: Bread Bars, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)
Experience:
- Restaurant Manager: 2 years (required)
Work Location: In person
