Assistant Manager Scotia Place Restaurant

Job summary

Support daily restaurant operations and lead front-of-house service, ensuring high standards for food, beverages, hospitality, cleanliness, and safety. Develop employees, coordinate with culinary and event teams, manage staffing and inventory, address guest concerns, and support financial and operational objectives.

Job details

Position Summary The Assistant Manager, Restaurant supports the day-to-day operations of a signature wood-fired restaurant concept at Scotia Place, helping deliver an elevated dining experience in a dynamic sports and entertainment environment. This hands-on leadership role is responsible for supporting restaurant service, leading and developing front-of-house teams, maintaining exceptional food and beverage standards, and ensuring efficient and consistent operations during games, concerts, special events, and regular restaurant service, as applicable. Job Responsibilities * Support the day-to-day operations of the restaurant, ensuring exceptional food, beverage, and hospitality standards. * Assist with restaurant opening and closing procedures, service preparation, dining room readiness, and post-service activities. * Provide hands-on leadership and direction to front-of-house employees, maintaining an active presence throughout service. * Support the development and execution of service standards that reflect the restaurant's wood-fired culinary concept and elevated dining experience. * Collaborate closely with Culinary leadership to ensure seamless communication, accurate order execution, food quality, presentation, and timely service. * Oversee dining room operations, guest flow, reservations, seating arrangements, and service coordination to ensure a positive guest experience. * Respond promptly and professionally to guest feedback and concerns, leading service recovery efforts when required. * Assist with recruitment, onboarding, training, coaching, performance management, and development of restaurant employees. * Lead pre-shift meetings and communicate daily priorities, menu features, service expectations, and event-specific requirements. * Support employee scheduling, labour deployment, payroll administration, and staffing adjustments based on business volumes and operational needs. * Assist with monitoring restaurant performance, labour costs, inventory, purchasing, waste reduction, and other financial objectives. * Support food and beverage inventory management, product ordering, stock rotation, and reconciliation procedures. * Ensure accurate use of point-of-sale systems, payment processing, cash handling, and billing procedures. * Maintain compliance with liquor service requirements, food safety regulations, licensed capacity restrictions, and CSEC policies and procedures. * Ensure the restaurant maintains high standards of cleanliness, presentation, organization, and workplace safety. * Work collaboratively with Culinary, Food & Beverage, Premium Services, and Event Operations teams to support coordinated service delivery. * Identify opportunities to improve operational efficiency, service quality, employee engagement, and guest satisfaction. * Support the implementation of restaurant operating procedures, service standards, and training programs as part of Scotia Place's opening team. * Foster a positive, inclusive, and accountable team culture that reflects CSEC's values and commitment to hospitality excellence. * Actively participate in the Safety Program and follow all safety rules. * Perform other duties as required. Job Skills and Qualifications * Minimum 5 years of progressive hospitality experience, including restaurant supervisory or management experience. * Experience in upscale casual dining, full-service restaurants, premium hospitality, hotels, or high-volume dining environments preferred. * Experience supporting restaurant openings or developing new service teams considered an asset. * Strong understanding of restaurant operations, front-of-house service standards, and food and beverage service. * Appreciation for culinary excellence and the ability to collaborate effectively with kitchen leadership. * Demonstrated ability to lead, coach, motivate, and develop employees in a fast-paced hospitality environment. * Strong guest service skills, with the ability to anticipate needs, resolve concerns, and create memorable dining experiences. * Experience with employee scheduling, labour management, inventory control, budgeting, and operational cost management. * Excellent communication, interpersonal, organizational, and problem-solving skills. * Ability to manage competing priorities, remain composed under pressure, and make sound operational decisions. * Experience using point-of-sale systems, scheduling software, Microsoft Office, and restaurant management systems. * Knowledge of Alberta liquor service requirements, food safety standards, and workplace health and safety practices. * Post-secondary education in Hospitality Management, Business Administration, or a related field is considered an asset. Equivalent experience will be considered. * Valid Alberta Food Safety Certification and ProServe Certification, or the ability to obtain them prior to employment. * Availability to work a flexible schedule, including evenings, weekends, holidays This position will remain open until a suitable candidate is found. CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.

What you’ll do

Support daily restaurant operations and lead front-of-house service, ensuring high standards for food, beverages, hospitality, cleanliness, and safety. Develop employees, coordinate with culinary and event teams, manage staffing and inventory, address guest concerns, and support financial and operational objectives.

Requirements

Requires at least five years of progressive hospitality experience, including restaurant supervisory or management experience; upscale, full-service, premium, or high-volume dining experience is preferred. Candidates should have strong leadership, guest service, operational, and cost-management skills, knowledge of Alberta food safety and liquor requirements, and valid Alberta Food Safety and ProServe certifications or the ability to obtain them before employment.

Listed skills

• Employee scheduling · Preferred
• Point-of-sale systems · Preferred
• Inventory Control · Preferred
• Operational Problem Solving · Preferred
• Food safety · Preferred
• Communication · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Front-of-House Leadership
• Guest Service
• Team Development
• Food and Beverage Service
• Labour Management
• Employee Scheduling
• Inventory Control
• Cost Management
• Point-of-Sale Systems
• Food Safety
• Liquor Service Compliance
• Conflict Resolution
• Communication
• Operational Problem-Solving
• Event Operations
• Food Quality Assurance And Control
• Cash Handling
• Operational Efficiency
• Food Safety Certification
• Restaurant Management
• Talent Recruitment
• Service Standards
• Budgeting
• Reconciliation
• Billing Systems
• Business Administration
• Management
• Cleanliness
• Customer Service
• Employee Engagement
• Performance Management
• Occupational Safety And Health
• Food Safety And Sanitation
• Leadership
• Inventory Management
• Problem Solving
• Microsoft Office
• Employee Onboarding
• Operations
• Payment Processing
• Point Of Sale
• Purchasing
• Coaching
• Restaurant Operation
• Stock Rotation
• Service Recovery
• Hospitality Management
• Waste Minimization
• Scheduling

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support
• Sports & Recreation
• General Manager/Restaurant Manager/Restaurant Assistant Manager
• Restaurant / Food Service Manager
• Restaurant Managers
• Food Service Managers

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