Job Title:

Restaurant Manager

NOC 60030

One vacancy
Permanent position
Start as soon as possible

Work address: Unit 109 - 1331 Westhills Drive, Langford, BC  V9B 0S2
Wage $35.00/h
Minimum 30 hours per week

Benefits:

• Discretionary performance bonus
• One free staff meal per shift 
• Uniform (t-shirt, apron, hat) provided 
• If employee obtains a Food Safe Certificate and is employed with us for one year, then we will be reimbursed them for the course fee.
• Benefits plan as it exists from time to time
• All statutory holidays, leave days, and other benefits as described under BC employment law as it applies to managers.
• Managers do not receive gratuities except 10% or less of the time if executing job duties for positions that normally receive tips (e.g., serving or cooking).

Work conditions:

• Noisy
• Fast pace
• Work under pressure with speed and accuracy
• Stand for extended periods

Skills and Abilities

• Able to carry out above listed duties and tolerate working conditions
• Flexibility
• Team player
• Customer-focused

Credentials and Qualifications:

• Three or more years of restaurant experience, including in roles with supervisory duties, are required.
• Education
  • Secondary school graduation required
  • Post-secondary education not required but is an asset 
• BC Serving It Right Certificate or equivalent valid certification from another Canadian jurisdiction allowing exemption from the SIR training requirement in BC

Duties and responsibilities:

1. Staff Scheduling and Oversight
      a) Coordinate staff schedules to ensure operational needs are met while 
         accommodating employee availability.
      b) Manage employee leaves (both planned and unplanned) to maintain uninterrupted 
         service.
      c) Must have the capacity to step into all roles in the restaurant (e.g., server, cashier, 
         cook) if those employees required support at high volume times or if there were an 
         unsolvable staffing shortage for a shift. Executing these roles would be no more than 10% 
         of the manager’s activity.
      d) Conduct regular performance reviews, helping staff grow within their roles and 
         promoting teamwork.

2. Training and Development
      a) Oversee onboarding and continuous training programs to meet Ramen Arashi’s 
         operational standards.
      b) Mentor key staff, fostering leadership skills and creating opportunities for long-term 
         growth.
      c) Provide guidance rooted in Japanese service practices and operational culture to 
         maintain brand authenticity.

3. Operational Management
      a) Monitor daily operations to ensure compliance with Ramen Arashi’s standards for 
         quality and efficiency.
      b) Collaborate with the kitchen team to ensure smooth production, balancing speed 
         with precision.
      c) Manage inventory proactively to prevent shortages or overstock, minimizing waste.

4. Customer Service and Issue Resolution
      a) Address guest inquiries and concerns efficiently to maintain a high level of customer 
         satisfaction.
      b) Respond to online reviews and in-person feedback with professionalism, reflecting 
         the restaurant’s values.
      c) Ensure the guest experience aligns with Japanese hospitality standards, offering 
         authentic and culturally consistent service.

5. Financial and Administrative Responsibilities
      a) Manage daily financial operations, including balancing payments and tracking 
         revenue.
      b) Monitor key performance indicators, such as labor costs and sales trends, and report 
         findings to the owner.
      c) Ensure compliance with local labor, safety, and health regulations through regular 
         checks and audits.

6. Supplier Coordination and Cost Control
      a) Maintain strong relationships with suppliers to ensure consistent delivery of premium 
         ingredients.
      b) Negotiate pricing and terms effectively to manage costs without compromising on 
         quality.
      c) Forecast and manage budgetary needs to align with operational goals.

7. Language and Cultural Expertise
      a) Sufficient English to communicate effectively with English-speaking staff and guests.
      b) Demonstrate a deep knowledge of Japanese cultural practices, ensuring alignment 
         with the restaurant’s identity and customer expectations.
      c) Japanese not required but is an asset to read Japanese product instructions, order 
         from Japanese businesses, and communicate with Japanese-speaking staff.

TO APPLY:

Posted 2025-04-01