Restaurant Manager

As a key member of the operations leadership team, the Restaurant Manager is responsible for the day-to-day leadership, execution, and performance of assigned food service units. The role ensures strong operational standards, service standards for a upscale restaurant, financial discipline, food safety, and people leadership while delivering a consistent, high-quality experience aligned with Compass Group standards and client expectations.

Responsibilities

Execute district and regional priorities at the unit level, supporting account retention, service enhancements, and local growth opportunities; Participate in new initiatives, pilots, renovations, openings, and transitions, ensuring operational readiness and effective implementation; Lead daily unit operations with a focus on labour management, cost control, inventory accuracy, purchasing discipline, and financial performance; Maintain accurate operational and financial data to support forecasting, budgeting, period end reviews, and action planning; Identify variances, risks, and opportunities and implement corrective actions; Build positive working relationships with site-level clients, principals, and operational stakeholders; Ensure day-to-day execution of contract commitments and respond promptly and professionally to client requests and concerns; Lead, coach, and support supervisors and hourly associates through onboarding, training, performance management, and recognition; Foster a culture of accountability, engagement, and respect; Champion a safe and compliant work environment by ensuring adherence to food safety, sanitation, health & safety, and quality assurance standards; Maintain regular presence in units to observe meal service, assess standards, coach teams, and resolve operational issues; Use company systems, reports, and technology to track performance and support informed decision-making; Support training initiatives, technology adoption, and pilot programs.

Requirements

5+ years of experience in food service or hospitality operations, including supervisory or management responsibility; Strong operational and financial understanding, including labour management, inventory control, and cost awareness; Strong understanding of upscale to fine dining, steps of service, beverage, and wine knowledge; Proven ability to lead teams, manage multiple priorities, and solve problems in a fast-paced, field-based environment; Strong communication, organization, and client service skills; Proficiency with Microsoft Office and comfort learning new systems and technology; Any other duties assigned or consistent with organizational needs.

Benefits

Group benefits; Employer RRSP contributions; Discretionary bonus or incentive programs; Comprehensive health, vision, and dental care coverage; Mental Health and Well-Being initiative; Employee Assistance Program with 24/7 support; Award-winning culture; Extensive learning and career opportunities; Health & Safety processes; Diverse and inclusive environment.