General Manager

Yellowbelly Brewery at YYT
 
YellowBelly Brewery is the first full-service restaurant and bar to ever open in the departures lounge at the St John’s Airport. The location is 4000 sq feet and will serve basically the same menu as the main location on water street. There will be 150 – 170 seats including a 24 ft horseshoe shape bar featuring YellowBelly Craft beer.
 

Slogan / Motto:

 
“We’ve Got Good Times Cornered!”
 

Mission Statement:

 
To be the best! To exceed customers expectations, by ensuring our guests receive prompt, professional, and friendly service. Ensuring all guests are treated equally and with respect. To make sure they are told we appreciate their patronage. To provide a clean, comfortable, and well-maintained premises for our guests and staff to enjoy. To provide food with the best quality ingredients available to us, offering nutritional, well-prepared, and well- balanced menu items. To serve a selection of craft beers on site using the best quality ingredients available. To always do our best to lower our business carbon footprint to help preserve the environment and the community in which we live and work.

Restaurant Manager Overview

 
The Restaurant Manager of Yellowbelly at YYT will oversee every aspect of the operations while ensuring the restaurant & grab and go area operate at a profit.
 
You will be responsible for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety. You are also responsible for ensuring we have all food and beverage items needed to maintain our menu and list of products as well as all dining room supplies required for the day -day operations.
 
All human resource components are the responsibility of the Restaurant Manager (including kitchen staff). Customer service is paramount and ensuring all guests expectations are not only met but exceeded is the attitude you need to transfer to the staff. A thorough knowledge of all Yellowbelly menus and services provided is essential, for Knowledge is Power!
 
The Restaurant Manager must understand accounting, budgeting, credit policies, and banking methods. You will be required to work with budgets and financial documents.
 
Being the Restaurant Manager is a very demanding job where it is usual to work a 50hr week. The work is both physically and mentally demanding. You will be on your feet much of the time. The Restaurant Manager must be able to work well under pressure and exercise tact and patience when dealing with employees and customers. Due to the nature of this location, with a lot of flights happening early morning, an earlier start than normal may be required, it is expected that the Manager works longer, irregular hours, ensuring the job gets done.

Restaurant Manager Job Description (but not limited to)
 

Business Activities:

 

• taking responsibility for the business performance of the restaurant.
• analyzing and planning restaurant sales levels and profitability
• preparing reports at the end of the shift/week, including labour cost, sales, accounts receivable and inventory
• responsible for all front of house human resources, interviewing, recruiting, hiring, training, disciplining, terminating, maintenance of employee files, etc
• creating and executing plans for staff development, retention, and incentives
• setting budgets and/or agreeing them with senior management
• communicating with owner or controller on deadlines and projects

 

Front of House:

 

• coordinating the entire operation of the restaurant during scheduled shifts
• preparing the front of house schedules
• managing staff throughout their shift and providing them with guidance and feedback
• responding to customer complaints
• ensuring that all employees adhere to the company’s policies and uniform standards
• meeting and greeting customers and organizing table reservations to maximize sales
• advising customers on menu, beers, and wine choices
• Reviewing the schedules for kitchen (before schedule is posted) to ensure sufficient staff levels and that our labour costs are kept in check.
• Assign duties to Supervisors

 

Housekeeping:

 

• maintaining high standards of quality control, hygiene, health, and safety
• chairing an *occupational health and safety committee of 4 – 5 people, including the chef, taking minutes, and keeping them on file
• checking stock levels and ordering supplies; creating par levels as to not over stock

or run out but keeping inventories at a reasonable dollar value

• preparing cash drawers and providing petty cash as required
• ensure bar inventory is completed daily, both opening and closing
• ensure all opening, mid shift and closing duties are completed
• maximizing the use of our pos system, labour costs, cost of goods sold, inventories, customer loyalty, etc
• conduct monthly meetings with owners