Float 30 is looking for one full time permanent Restaurant Shift Manager at Barnet Highway, Port Moody, BC V3H 1V6. Salary is $27.69 per hour.

Main Responsibilities

- Manage daily restaurant operations, including shift planning, team scheduling, staff supervision, administrative duties, and coordination of front-of-house activities.
- Lead and support restaurant employees to ensure efficient service, strong teamwork, and consistent achievement of operational goals.
- Assign daily responsibilities, monitor task completion, and provide direction and support during regular and peak service periods.
- Maintain a strong focus on guest satisfaction by observing service levels, engaging with guests, gathering feedback, monitoring service timing, and promptly addressing concerns.
- Identify operational pressure points during busy periods and actively assist team members to maintain service quality and efficiency.
- Provide professional and welcoming customer service while handling guest complaints, suggestions, and service-related issues appropriately.
- Monitor guest feedback and identify recurring concerns, determine their underlying causes, and work with the team to develop and implement corrective actions.
- Encourage team members to identify and maximize opportunities to increase sales and enhance the overall guest experience.
- Stay informed about menu updates, operational changes, promotions, procedures, and service initiatives, ensuring information is communicated clearly and implemented effectively.
- Conduct pre-shift meetings and team briefings to communicate priorities, operational updates, service expectations, promotions, and relevant safety information.
- Support the planning and execution of promotions, special events, new menu launches, merchandising initiatives, contests, and other sales-building activities.
- Oversee the cleanliness, organization, appearance, and overall presentation of front-of-house areas to maintain an inviting and professional dining environment.
- Ensure employees maintain appropriate skilled standards of appearance, conduct, grooming, and customer interaction.
- Recruit, interview, onboard, and assist in selecting employees who meet organizational service and performance expectations.
- Coordinate employee orientation, safety training, ongoing development, coaching, and cross-training programs.




- Develop training plans for new employees and identify opportunities to expand the skills and responsibilities of existing team members.
- Clearly communicate job expectations and performance standards through regular check-ins, pre-shift discussions, one-on-one meetings, and ongoing feedback.
- Coach employees to strengthen their performance, customer service skills, productivity, and adherence to company expectations.
- Address employee performance concerns and participate in appropriate corrective or disciplinary processes in consultation with management when required.
- Foster a respectful, positive, collaborative, and open workplace environment that encourages communication, teamwork, accountability, and employee engagement.
- Monitor staffing levels and employee performance, adjust schedules or assignments as necessary, and ensure adequate coverage throughout each shift.
- Monitor food preparation, product quality, portioning, presentation, service standards, and overall consistency.
- Ensure all employees understand and follow established company policies, operating procedures, brand standards, and service requirements.
- Maintain compliance with food safety, sanitation, workplace health and safety, and applicable WorkSafe requirements, promoting a safe and risk-conscious workplace.
- Monitor inventory levels, identify shortages or operational requirements, and coordinate with suppliers to ensure adequate availability of food, beverages, and other supplies.
- Assist with purchasing and supplier coordination, including negotiating or maintaining arrangements for food, beverages, equipment, and other operational necessities.
- Monitor sales, revenues, operating costs, and other key performance indicators, identifying variances and opportunities for improvement.
- Participate in financial and business planning, including cost-control initiatives, operational priorities, and action plans based on performance results.




- Assist management in establishing operational priorities and implementing strategies to improve efficiency, profitability, service quality, and guest satisfaction.
- Support opening and closing procedures, including facility checks, cash-handling responsibilities, security procedures, and completion of required administrative tasks.
- Coordinate catering services, private functions, banquets, receptions, and special-use events when required, including communication with clients and suppliers.
- Maintain accurate communication with management regarding staffing matters, guest feedback, inventory issues, financial concerns, operational challenges, and significant shift events.
- Take an active and visible leadership role on the restaurant floor, particularly during high-volume periods, demonstrating professionalism, urgency, accountability, and sound decision-making.
- Promote a strong sense of teamwork and service excellence by recognizing successful performance, communicating achievements, and addressing opportunities for improvement.
- Maintain professional appearance and conduct at all times and participate in relevant internal and external learning opportunities to strengthen leadership and operational capabilities.

EMPLOYMENT REQUIREMENTS

- At least two years in food service or restaurant management experience is required, sales and marketing experience an asset
- Completion of related post secondary education
- Strong application of business management principles across restaurant operations, financial management, human resources, sales and marketing, inventory control, customer service, and staff development.
- Knowledge and skills in areas such as business administration, financial analysis, budgeting, organizational management, marketing, planning, and decision-making
- Passionate about training, developing a team and providing guest service
- Excellent English communication and interpersonal skills
- High energy, commitment to excellence and continuous learning
- Must complete LMS and on-the-job training required of ALL Manager trainees, and Service Manager and/or Kitchen Manager training as required for the role
- Must complete all required company workshops.

Please send resumes to [email protected]. Only qualified applicants will be contacted. Pay: $27.69 per hour

Expected hours: 40.0 per week

Work Location: In person

📌 Restaurant Shift Manager (Port Moody)
🏢 Float 30
📍 Port Moody