Restaurant Manager jobs in Nova Scotia

Position Summary

The Restaurant Manager oversees the daily operations of Crossroads Country Market’s restaurant, ensuring consistent food quality, excellent customer service, efficient staffing, and effective cost control. This is a hands-on leadership position responsible for organizing the team, maintaining standards, and supporting the restaurant’s profitability.

Key Responsibilities

• Oversee food preparation, cooking, service, and opening and closing procedures.
• Ensure meals meet established standards for quality, portion size, presentation, and consistency.
• Organize daily prep and production to meet demand, including specials, pre-orders, and larger orders.
• Maintain a clean, organized, and efficient kitchen and service area.
• Work alongside staff during busy periods and provide operational support as needed.
• Resolve customer concerns professionally and promptly.
• Monitor equipment condition and report maintenance or repair needs to the General Manager.

Scheduling and Staffing

• Prepare and maintain staff schedules based on sales, workload, employee availability, and approved labour budgets.
• Ensure adequate staffing for regular service, special orders, and anticipated busy periods.
• Manage time-off requests and shift changes.
• Arrange coverage for absences and call-ins. When coverage cannot be secured, provide coverage as a last resort.

Hiring, Training, and Coaching

• Identify staffing needs and coordinate recruitment with the General Manager.
• Review applications, conduct interviews, and recommend hiring decisions within approved staffing levels.
• Train new employees on recipes, equipment, food safety, customer service, and workplace procedures.
• Set clear expectations, assign responsibilities, and hold employees accountable for their work.
• Provide regular coaching, feedback, and follow-up.
• Document performance concerns and work with the General Manager on corrective action.
• Promote a respectful, cooperative, and productive workplace.

Costing and Financial Control

• Maintain accurate recipe costing, including ingredients, packaging, portion sizes, and yields.
• Monitor food, supply, and labour costs against established targets.
• Track waste, spoilage, overproduction, and portion inconsistencies, and take corrective action.
• Recommend menu pricing and operational improvements based on costs, sales, and profitability.
• Review sales and staffing levels to improve productivity while maintaining service standards.

Inventory and Purchasing

• Manage ordering and maintain appropriate stock levels for food, packaging, and supplies.
• Check deliveries for accuracy, quality, and condition.
• Ensure proper storage, labelling, date marking, and stock rotation.
• Coordinate with suppliers and the General Manager regarding shortages, substitutions, pricing, and purchasing concerns.

Menu Planning

• Maintain standardized recipes, portion guides, and preparation procedures.
• Plan daily and seasonal specials based on customer demand, ingredient availability, kitchen capacity, and profitability.
• Recommend menu additions, changes, or removals to the General Manager.
• Ensure approved menus, prices, and item availability are communicated accurately to staff and updated across ordering platforms.
• Coordinate promotions and pre-order offerings with management.

Food Safety and Workplace Standards

• Ensure staff follow food safety, sanitation, allergen-handling, and workplace safety procedures.
• Maintain required temperature records, cleaning schedules, and other operational logs.
• Address unsafe practices promptly.
• Ensure employees use equipment safely and follow company policies.

Qualifications

• Experience in restaurant or food service operations, preferably in a supervisory role.
• Strong scheduling, organization, communication, and leadership skills.
• Working knowledge of recipe costing, inventory management, purchasing, and labour control.
• Ability to coach staff, solve problems, and make practical decisions during busy service.
• Food safety certification, or willingness to obtain it.
• Availability to work the shifts required to support restaurant operations, including weekends when needed.

Pay: From $20.00 per hour

Expected hours: 35.0 – 40.0 per week

Benefits:

• Discounted or free food
• Store discount

Work Location: In person