Rotation Restaurant Manager

Position Overview The Rotation Restaurant Manager is responsible for providing management coverage and consistency across three restaurant locations within the market, FOH or BOH. This role supports daily operations, ensures brand standards are executed consistently, and provides operational continuity during vacations, staffing shortages, peak business periods, and special projects. Essential Duties and Responsibilities Operational Support Assist the General Manager in overseeing daily restaurant operations to ensure efficiency and high standards of service. Implement and enforce company policies, procedures, and standards as directed by the General Manager. Supervise day-to-day operations to ensure all RCSH quality and service standards are achieved during each shift. Provide ongoing coaching and administer appropriate progressive discipline, including maintaining performance documentation. Drive restaurant sales by delivering exceptional food, beverage, hospitality, and guest service. Conduct first interviews and recommend hiring decisions to the General Manager and Chef. Provide orientation and training using all RCSH training systems, standards, and manuals. Create weekly work schedules that meet business demands. Supervise cleaning, maintenance, housekeeping, and side work to ensure operational standards are met. Communicate proactively with the General Manager and management team regarding restaurant operations. Ensure compliance with all national, state, and local safety, health, and sanitation standards. Maintain a visible presence on the restaurant floor and engage with guests to ensure satisfaction. Resolve guest complaints professionally and effectively. Implement strategies to improve the guest experience and build guest loyalty. Perform all duties necessary to properly close the restaurant. Perform additional duties as assigned. Kitchen Operations Perform food preparation, including raw prep, cooked prep, and butchering as assigned. Work cook stations including Pantry, Broil, Sides, or Expediter as scheduled by the Chef. Conduct daily opening walk-throughs of the operation. Complete weekly inventories and place/receive orders for meat, seafood, poultry, dairy, produce, and kitchen supplies. Supervise line cooks to ensure proper preparation before service. Conduct line checks prior to service to ensure food quality and proper preparation. Expedite orders while monitoring ticket times, food temperature, and presentation quality. Track product usage and prepare daily prep sheets based on established pars and inventory levels. Conduct pre-shift meetings to communicate daily priorities, events, and operational needs. Provide backup support at all kitchen stations when needed. Coach and develop back-of-house team members to maintain high standards. Supervise kitchen operations, food quality, and staff performance in the absence of the Chef. Assist the Chef in maintaining safety, sanitation, cleanliness, and security standards. Review sales and assist in managing food, labor, and operating expenses. Create weekly kitchen schedules within labor budget guidelines as directed by the Chef. Inspect equipment and report maintenance needs. Schedule and Hours The Rotation Restaurant Manager is expected to work a minimum of 50–55 hours per week, including: Markham: 20 hours per week Dixon Rd: 10 hours per week (TBD/as needed) Downtown: 20 hours per week The weekly rotation schedule may be adjusted based on business volume, staffing needs, vacations, and special events. Travel Requirements Travel between all three assigned restaurant locations is required. Mileage reimbursement is provided only for travel to non-home-base locations. Mileage reimbursement follows the company's standard business travel reimbursement policy. Reporting Structure The Rotation Restaurant Manager reports directly to the Executive Director of Operations and works collaboratively with each restaurant's General Manager. While supporting all three locations, the Rotation Restaurant Manager serves as an additional operational leader to strengthen consistency and execution across the market.

The Rotation Restaurant Manager provides operational leadership and consistency across three restaurant locations by supporting daily FOH and BOH functions. This role ensures brand standards are met, manages staff performance, and oversees inventory and kitchen operations.

Candidates must be available to work 50-55 hours per week across three locations and possess strong management experience. The role requires proficiency in both front-of-house service standards and back-of-house kitchen operations.

• Monthly bonus

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Restaurant management
• Operations management
• Staff supervision
• Inventory management
• Food preparation
• Customer service
• Conflict resolution
• Scheduling
• Training and development
• Compliance
• Budget management
• Quality control
• Expediting
• Performance management
• Safety and sanitation
• Equipment Inspection
• Expediting Orders
• Butchering
• Food Quality Assurance And Control
• Travel Reimbursements
• Restaurant Management
• Service Standards
• Grilling
• Management
• Housekeeping
• Cleanliness
• Customer Service
• Sales
• Food Preparation
• Operating Expense
• Operations
• Poultry
• Sanitation
• Coaching
• Restaurant Operation
• Seafood Preparation
• Customer Complaint Resolution

• Management & Leadership
• Food & Beverage
• Hospitality
• Customer Service & Support
• Restaurant Manager
• Restaurant / Food Service Manager
• Restaurant Managers
• Food Service Managers

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week