About the Role

We are an established multi-unit restaurant group in Brampton, and we are hiring a Store Manager to lead the restaurant day to day.

The Store Manager is responsible for the running of the restaurant: service standards, scheduling and supervision of the team, ordering and inventory, cost control, food safety, and the guest experience. The role reports to ownership, who set the targets for the restaurant and provide ongoing support.

The successful candidate joins and completes four weeks of paid training at our existing restaurants before moving to the Brampton location.

Training

The first four consecutive weeks of employment are full-time, paid, on-site training at two of our existing restaurants: two weeks in Mississauga, followed by two weeks in Brampton. Training covers recipes and production standards, equipment operation, POS and back-office systems, ordering and inventory management, food safety, and opening and closing procedures.

This includes onboarding and training the new team members, vendor order management & building the schedule.

Key Responsibilities

Daily Operations

- Ensure customer service levels are upheld to the top-most standard,
- Ensure the restaurant opens and closes to standard across operating cycle, seven days a week.
- Maintain brand standards on every item, including recipe adherence, portioning, hold times, plating and packaging.
- Manage service speed and ticket times during peak periods.
- Oversee equipment maintenance and service calls, and escalate capital items to ownership.
- Manage third-party delivery platforms and large or catering orders.

Team and Scheduling

- Produce the weekly labour schedule to forecast sales and posted in advance.
- Onboard and train new team members, and maintain training records and station sign-offs.
- Supervise, coach and develop the Assistant Managers and the wider team.
- Manage attendance, performance and documented corrective action in line with the Employment Standards Act, 2000.
- Maintain a respectful, harassment-free workplace.

Cost Control and Inventory

- Manage food,



paper and labour costs against the targets set with ownership.
- Place and reconcile vendor orders, and maintain par levels and receiving controls.
- Run weekly and period-end inventory counts, and investigate variances.
- Track and reduce waste through portion control and yield management.
- Complete daily cash reconciliation, deposits and end-of-period reporting.

Food Safety and Compliance

- Hold responsibility for food safety, including temperature logs, cooling and reheating procedures, allergen control and cross-contamination prevention.
- Maintain compliance with Ontario food premises requirements and Toronto Public Health, and target a green DineSafe pass at every inspection.
- Ensure a certified food handler is on duty at all times.
- Meet obligations under the Occupational Health and Safety Act, including WHMIS training and incident reporting.
- Maintain fire and life safety readiness, including suppression system servicing and hood cleaning intervals.

Guest Experience

- Resolve escalated guest complaints and follow up with the guest.
- Monitor and respond to online reviews and platform ratings.
- Execute brand marketing programs and promotions accurately and on time.

Performance is reviewed with ownership on a regular cadence against food cost, labour cost, inventory variance, health inspection results, guest ratings and team retention.

What We Require

- Five to seven years of restaurant management experience, including at least three years as a Store Manager, General Manager or equivalent with responsibility for restaurant-level costs and results.
- Experience opening a new restaurant location, or experience supporting an opening.




- Experience managing a team of 20 or more across front of house and back of house.
- Experience in a franchised or multi-unit branded environment, working to a defined system and standard.
- Valid Ontario Food Handler Certification, or the ability to obtain it before opening.
- Working knowledge of restaurant cost control, including food cost, labour cost and variance analysis.
- Proficiency with POS, scheduling and inventory systems, and competence in Excel or Google Sheets.
- Explicit written and verbal communication in English.
- Legally entitled to work in Canada, with satisfactory references.

Good to Have:

- Experience in halal, barbecue or grill-forward cuisine.
- Experience in proactive operations including late-night supervision.
- Catering and large-order experience.

Conditions of Employment

- Mandatory training. The first four weeks of employment are full time, on-site training at our Mississauga and Brampton locations. Attendance is a condition of employment. Candidates who cannot commit to this period in full should not apply.
- Off-site work during training. Weeks one to four are worked off site at the locations above, not in Brampton. A travel allowance is provided for the training period.
- Availability. Availability across all dayparts, including evenings, overnights, weekends and statutory holidays, is required.
- Physical requirements. The role involves extended periods standing and walking, working in a hot kitchen environment, and lifting up to approximately 25 kilograms.

Compensation and Benefits

Base salary: $55,000to $60,000 per year.

- Performance bonus tied to agreed targets.
- Travel allowance during the training period.
- Paid vacation and statutory entitlements under the Employment Standards Act, 2000.
- Employee meal program.
- Full brand training at our existing locations, paid.

How to Apply

Submit a resume with a brief covering note confirming your availability for the four week training period and outlining your most recent restaurant management experience.

Pay: $55,000.00-$60,000.00 per year

Work Location: In person

📌 Store Manager (Brampton)
🏢 NAWAB’S LEGENDARY BBQ
📍 Brampton