Restaurant Manager jobs in Bronte Harbour, ON

The Basic Gist:

We’re not your traditional Mexican place. We just happen to think that tacos are a dish best served fun, with a side of liquor. Welcome to The Mule, where tacos, tequila & bourbon come to party.

We are everyone's favourite lunch spot, regular late-night haunt, and go-to destination for a great bite & drink. Our tacos range from classic to weird-and-wild-you’ve-gotta-try-this.

All of our food is 100% gluten-free and we offer a variety of fare that is sure to satisfy either the most dedicated carnivore or delight your vegetarian and/or vegan side.

The Mule's Kitchen Manager effectively oversees all Back-of-House operations at The Mule Oakville while reporting to The Mule's General Manager. This role involves all aspects of BOH management including site management, people management, ordering, food safety, training, ensuring product quality, and menu execution.

Must love tacos.

The Job:

Operations (or The Day-To-Day Stuff):

• Be the Boss: Be the leader of The Mule's back-of-house operations, and oversee all day-to-day processes including scheduling, ordering, inventory, staff management, training & development, and general supervision.
• Keep Things Yummy: Execute The Mule's menu to spec every single shift, and work with The Other Bird’s Executive Chef and Vice-President of Operations on menu updates and rollouts.
• Follow the Rules: Ensure compliance with all legal regulations, including the Ontario Employment Standards Act (ESA) & Occupational Health & Safety Act (OHSA).
• Stay In Touch: Maintain constant communication with The Mule's General Manager to ensure every aspect of The Mule's BOH operations is operating optimally.
• Mind the Flock: Actively develop The Mule's Sous Chef(s) and line cooks on a daily basis, and lead all BOH staff hiring, reviews, and disciplinary actions.
• Lead the Flock: Work in any BOH position as needed, and guide all staff in improving their working practices by leading by example.
• Keep People Healthy: Ensure safe food-handling practices are followed and reinforced at all times, and ensure kitchen cleanliness is a major priority for all staff.
• Stock the Fridge: Oversee all BOH ordering & deliveries to ensure accuracy & efficiency.
• Keep Things Running: Monitor the general up-keep of The Mule's kitchen & its resources, and assess and address all maintenance issues or repairs as needed.
• Meet the People: Attend all the meetings, including Other Bird Manager Meetings, Mule Manager Meetings, and Mule Frontline Staff meetings.
• Work with the Family: Be familiar with the management staff of all Other Bird outlets, and collaborate on staffing, events, and overall communication.

Business Management (or The Numbers):

• Crunch the Numbers: Maintain a comprehensive understanding of The Mule's BOH operations from a financial perspective (food cost, labour, waste), and be confident in reporting financial numbers to The Mule's General Manager.
• Crunch the Numbers (again): Review numbers to ensure that the annual goals are met.
• Even More Number Crunching: Communicate with the Other Bird bookkeepers and HR Manager to facilitate payroll and fiscal administration.

Ideally, You Have Experience / Education / Certifications:

• 5+ years of working experience in the hospitality industry, specifically working in restaurant kitchens, is required.
• 3+ years of kitchen management or supervisory experience in a high-volume restaurant is required.
• Corporate training and experience will be an asset.
• Degree or diploma in Culinary Arts or Management is an asset.
• Red Seal Certification will be an asset.

How to Apply:

So, does this sound like you? If so, please respond with your cover letter and resume. We will contact successful candidates to set up an interview.

We look forward to hearing from you!

Job Type: Full-time

Pay: $62,000.00-$70,000.00 per year

Benefits:

• Company events
• Discounted or free food
• Extended health care
• Paid time off
• Store discount

Experience:

• restaurant kitchen working: 10 years (preferred)
• restaurant kitchen management: 5 years (preferred)

Work Location: In person