Job Overview

We are seeking an experienced and dedicated Restaurant Manager to oversee daily kitchen and back-of-house operations. The successful candidate will lead a team of approximately 15–20 employees and ensure that all aspects of food preparation, staffing, inventory control, and safety standards consistently meet operational expectations.
Responsibilities

- Plan, organize, direct, and supervise daily kitchen and back-of-house operations
- Coordinate food preparation and cooking activities to ensure timely and high-quality service
- Establish and enforce kitchen procedures, preparation standards, portion sizes, and plating guidelines
- Ensure all food meets standards for quality, freshness, temperature, taste, and presentation
- Assign duties and prepare work schedules for cooks, kitchen helpers, dishwashers, and other staff based on business levels, reservations, and forecasts
- Recruit, interview, hire, train, coach, and evaluate kitchen staff, including onboarding on recipes, equipment, safety, and sanitation procedures
- Monitor employee attendance, productivity, and compliance with restaurant policies
- Manage food, labour, supply, and operational costs while supporting effective budgeting and cost control
- Oversee ordering and receiving of seafood, produce, dry goods, packaging, and cleaning supplies; verify quality, quantity, pricing, and invoice accuracy
- Maintain inventory control systems, conduct regular counts, and ensure FIFO rotation, proper labelling, storage, and thawing practices
- Inspect kitchen equipment and coordinate maintenance and repairs as needed
- Ensure full compliance with food safety, sanitation, occupational health and safety, and workplace regulations




- Respond to operational issues such as equipment failure, staffing shortages, and supply disruptions
- Collaborate with front-of-house management to coordinate service flow, reservations, large groups, takeout, and special requests
- Maintain accurate operational records, including schedules, inventory, invoices, cleaning logs, temperature records, and training documentation
- Participate in management meetings and contribute to continuous improvement in efficiency, quality, staffing, and profitability
- Support kitchen operations by assisting with cooking, preparation, or cleaning when required

Requirements

- Completion of secondary school is required
- College diploma or vocational training in hospitality, restaurant management, or a related field is an asset but not required
- Valid Protected Food Handling Certificate
- Minimum of 3+ years of experience in food service, including supervisory or management experience
- Strong knowledge of food safety, sanitation standards, and FIFO procedures
- Proven ability to lead, motivate, and manage a diverse team in a fast-paced environment
- Strong organizational, communication, and problem-solving skills
- Experience in inventory management, cost control, and supplier negotiation
- Must be legally authorized to work in Canada

What We Offer

- Competitive hourly wage based on experience

Pay: $38.40 per hour

Experience:

- Food service management: 3 years (required)
- Staff meals and additional workplace perks
- Opportunities for career growth and advancement
- A supportive and collaborative work environment

Pay: From $38.40 per hour

Advantages:

- Discounted or free food
- Flexible schedule
- Paid time off

Work Location: In person

📌 Restaurant Manager (White Rock)
🏢 Moby Dick Restaurant
📍 White Rock