Restaurant Manager

About the role

The golden rule at Sésame is respect: respect for our ingredients, our premises, our customers and our employees in an inclusive and stimulating environment. If all this appeals to you, don't hesitate! We're always looking for motivated people! SÉSAME BENEFITS **THE LITTLE ADVANTAGES** **OF WORKING WITH US**

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#### **FLEXIBLE SCHEDULE**

At Sésame, we understand that the balance between personal and professional life is the key to a happy and energized team

#### **ADVANCEMENT OPPORTUNITIES**

With 9 adresses now, there's no shortage of chances to grow! The key to success at Sésame? Dedication, first and foremost.

#### **RESPECT**

Respect is our golden rule. Here, every voice matters, every idea is precious, and each person is appreciated. If you're seeking a place where respect is at the core of everything, you've found it.

#### **TOROUGH AND ONGOING TRAINING**

At Sésame, training never stops. We invest in your growth because we believe in the development of our employees. Ready to evolve with us?

#### **COMPETITIVE SALARIES**

We acknowledge your value and remunerate you accordingly. Ready to join a company that recognizes your talent?

#### **MEAL DISCOUNTS**

Whether your favorite dish is Pad Thai, Spicy Salmon Poke, or our classic General Tao, get it at a discounted or even free price when you join our team.

Restaurant Manager Full time Vaudreuil Since 2011, Sésame Restaurants have been offering guests a reimagined Asian dining experience. We believe our Managers are the heart of our restaurants. Together, we are committed to delivering the most unforgettable customer experience possible. We value the joy of gathering, sharing, and creating memorable moments in a vibrant atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees at Groupe Sésame are expected to work collaboratively, maintain a strong customer focus, enjoy their work, respect individuals and standards, and demonstrate commitment and dedication.

Our growth allows us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of diplomas or years of experience. Joining our team means becoming part of a meaningful human adventure within the great Sésame family.

*Our commitment to diversity and inclusion:*

Sésame is an inclusive company. Our job postings are intended for all genders; the masculine form is used solely to simplify the text.

###### **Job Description**

The Branch Manager is responsible for overseeing the smooth operation of all restaurant activities. They are the primary person accountable for revenue, compliance with company standards (both in service and kitchen operations), human resources management, and the overall profitability of the establishment.

**Salary:** Starting at $60,000 annually, plus bonus.

###### **Main Tasks and Responsibilities**

###### **Operational Management**

* Ensure the smooth running of the branch’s daily operations. * Be responsible for opening and closing the branch. * Collaborate closely with the Head Chef to ensure optimal coordination. * Ensure employees comply with company policies and regulations. * Ensure Sésame standards and procedures are respected in the dining room. * Regularly verify the quality of dishes served and their compliance with company standards. * Optimize reservation management to avoid conflicts or extended wait times. * Organize table layouts and customer flow management to maximize service efficiency. * Place orders according to the establishment’s needs and consumption forecasts. * Ensure compliance with hygiene, food safety, and local regulations (sanitation, fire safety, accessibility, etc.). * Ensure proper follow\-up on maintenance and repairs. * Monitor inspections and required legal postings within the branch. * Manage crisis situations such as technical issues, equipment breakdowns, or medical emergencies. * Assist staff in carrying out their duties across various service positions. * Manage losses and plan for slower periods to minimize waste and costs.

###### **Staff Management**

* Ensure work schedules are prepared according to traffic forecasts, posted on time (no later than the previous Thursday), and aligned with established labor cost objectives. * Manage recruitment, hiring, training, and supervision of both service and kitchen teams. * Ensure employee onboarding and file setup are completed according to administrative procedures. * Provide ongoing employee training and encourage suggestive selling within the service team. * Promote versatility among team members. * Motivate and support employees to ensure high\-quality service. * Select and train management team members. * Monitor employee performance and provide regular feedback to support their development. * Organize team meetings and implement initiatives to strengthen team cohesion and efficiency. * Manage internal conflicts and address disciplinary issues appropriately. * Ensure human resources management complies with legal standards. * Encourage professional growth and personal development among team members. * Ensure employees, both in service and kitchen operations, wear professional attire in accordance with company standards and regulations.

###### **Customer Relations and Experience**

* Implement initiatives aimed at building customer loyalty and attracting new guests. * Oversee customer reception and ensure a positive dining experience throughout their visit. * Ensure a pleasant and comfortable atmosphere (music, lighting, temperature, etc.). * Handle customer complaints professionally and efficiently. * Take customer feedback and comments into account to improve the overall experience. * Implement corrective actions to resolve recurring issues identified.

###### **Administrative and Financial Management**

* Ensure the achievement of the branchs financial and operational objectives. * Monitor expenses to ensure compliance with the allocated budget. * Prepare forecasts for sales, costs, and performance based on the establishment’s history and market trends, and adjust staffing and inventory needs accordingly. * Control operational costs and propose corrective actions to improve profitability. * Ensure all administrative reports (inventories, daily reports, payroll reports, etc.) are sent to head office within the required deadlines. * Manage inventory and stock levels according to established objectives. * Achieve the branch’s established sales targets.

###### **Marketing and Promotion**

* Implement local marketing initiatives to attract and retain customers. * Develop partnerships with local businesses to increase the establishment’s visibility. * Monitor and respond to customer reviews to identify improvement opportunities. * Remain attentive to opportunities for business development within the branch. * Achieve the predefined objective regarding the number of 5\-star reviews received.

###### **Qualifications / Requirements**

* Minimum of 5 years of restaurant experience and 3 years in a management position. * Strong customer\-oriented mindset. * Excellent leadership and team management skills. * Excellent communication and customer service skills. * Strong ability to prioritize tasks effectively. * Ability to work under pressure. * Professionalism and attention to detail. * Human resources management skills. * Proficiency in both French and English, written and spoken. * Proficiency with Windows and Microsoft Office (an asset). * MAPAQ certification and First Aid certification are considered assets.

###### **Our Benefits**

* Competitive salaries * Bonus program tied to annual objectives * Cell phone plan reimbursement (up to $60\) * Opportunities for professional growth and advancement * A welcoming and supportive team * Meals and beverages provided

So, what are you waiting for to join us? You might just be our next great talent!