Restaurant Manager

3 Brasseurs is a growing company that takes its social responsibilities seriously and puts people at the heart of its decisions and strategy.

We are looking for enthusiastic people to be part of a friendly team and to share our passion for beer in a stimulating atmosphere.

To be a manager with us is to evolve in a participative management mode, to be autonomous and responsible. Our management position is a complete position, which offers development opportunities to start a career with us!

We offer :

• Group insurance
• Accessible performance bonuses
• Autonomy
• Career opportunities
• International mobility opportunities
• A culture of development
• A human and participative management

The manager is the right hand of the General Manager of the restaurant and they make sure to mobilize employees to their vision. They enforce standards and make sure to develop the staff on a daily basis. They are truly an ambassador of the brand and its culture and do not hesitate to take the necessary actions, in collaboration with the General Manager, to make their restaurant a destination of choice.

Main Responsibilities

In collaboration with the General Manager of the restaurant:

• Ensure a safe work environment for all employees by monitoring mandatory certifications, training, prevention or corrective plans and setting up the health and safety committee.

• Ensure restaurant performance by recruiting, developing and managing talent according to the Human Resources policies in force.

• Ensure employee engagement while mobilizing employees to the company culture.

• Ensure the proper functioning of the kitchen by enforcing the quality of food, cleanliness and compliance with standards.

• Ensure compliance with guidelines for national marketing while providing an understanding and support to the team.

• Provide an extraordinary customer experience by taking care of the atmosphere, serving steps and participating in any tasks to provide a good service to customers.

• Support the brewer, collaborate with the Brewery team and ensure the good service of the beer by developing a culture of beer

• Ensure administrative and operational tasks such as petty cash management, disbursement of servers, maintenance, payroll management, results monitoring, etc.

• Plan, implement, track and adjust action plans and reports to achieve restaurant goals

• Plan schedules using available tools and track labor productivity

The skills to succeed in the role

Leadership
Has the ability to bring the best out of the staff. Able to share their vision and expectations effectively, while ensuring the engagement of all their employees. Demonstrates managerial courage when necessary and take the time to listen to the needs of the team members.

Results-oriented
Understands that the company must achieve results to ensure its sustainability and that this is one of their main responsibilities. Understands key performance indicators, their impact on the restaurant and the need to take action to control them. Each of the decisions are made considering the results.

Time and priorities Management
Has to compose with daily priorities, whether they are planned or not. Knows how to prioritize them according to their urgency and according to the available time. Understands that to manage all these priorities, they must delegate effectively.

Coaching
The development of the employees is without a doubt one of the ultimate responsibilities. Takes a coaching and mentoring approach to the team and offer them opportunities to become better. Understands that the more the skills of the collaborators are developed, the more effective they will be. It will be easier to delegate tasks and rely on them if they have a greater level of expertise.

Versatility

Is truly a team player and understands when to get involved where there is a need. Whether in the kitchen or serving, Is able to occupy the functions of most positions in restaurants.

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