Company culture :

Job :

Responsible for a profit center, they are in charge of the overall management of the restaurant: managerial, operational, financial, commercial, safety, and human resources, particularly regarding training and staff management (customer satisfaction, turnover, sales, team development, etc.). As an ambassador of the brand, serving our customers in line with the company's service culture, the Restaurant Manager is also responsible for welcoming our customers and ensuring their complete satisfaction by being able to analyze their needs and advise them in their choices.

Under the responsibility of the Regional Supervisor, the Manager may be required to perform any other operational versatility tasks that may be necessary for the smooth running of the restaurant.
Always maintaining a neat and professional appearance, and a behavior consistent with the brand image, the Restaurant Manager constantly strives to convey a positive employer image. They manage all the following areas within the profit center for which they are responsible:

- Profit center management:

• Pilot and control the restaurant's activity using the management and analysis tools available;
• Implement the brand's strategic directions within the restaurant (full restaurant, online ordering, table service, etc.);
• Anticipate risks (technical, financial, legal, contractual, customer, etc.) and implement preventive and adaptive actions to manage them.
• Report to their hierarchy.
• Analyze the restaurant's results in all areas.

- Customer service;

- Safety:

• Food safety;
• Safety of property and people.

- Management of restaurant resources and personnel.
 

Required profile :

Education:

• Bachelor's or Master's degree (Bac +3/5) desired in management, hotel, restaurant, or commerce.

Experience:

• Minimum 5 years of experience in the restaurant/hotel industry or large retail;
• Successful experience in managing a profit center and leading a team.

Essential Skills:

• Proficiency in the Office suite and good project management skills;
• Customer service orientation (internal and external customers);
• Good verbal and written communication skills, clear and transparent;
• Management: consistently demonstrates attentiveness in management while showing leadership, discernment, conviction, influence, determination, persuasion, optimism, recognition, encouragement, ownership, and commitment to achieve results;
• Synthesis and analytical skills;
• Creative, innovative, and drives change: identifies and communicates opportunities for improvement in processes or ways of working, knows how to get their team on board with change;
• Teaching skills and ability to transfer knowledge and develop the skills of employees under their responsibility to motivate them and encourage them to progress professionally;
• Delegates work coherently to their teams while supporting them;
• Encourages initiative from collaborators while respecting established rules;
• Neat and professional presentation.

Desirable Skill:

• Good knowledge of digital tools.

Behavioral Skills:

• Courteous, cooperative, calm, thoughtful, balanced, available, and smiling, with a strong sense of confidentiality and the ability to show patience and objectivity;
• Rigorous and organized: has a sense of priorities, identifies the resources needed to carry out the work and achieve restaurant results;
• Teamwork skills: organizes, defines, and communicates priorities;
• Ease and interpersonal skills,

Languages:

• French / English desirable

With equal skills, this position is open to people with disabilities.