Emplois Lmia, Restaurant Manager (Halifax, NS)

Why Work with Us

At Saffron Hill Hospitality Group, we build teams around hospitality, respect, accountability, and shared success. You’ll join a supportive workplace that values strong leadership, celebrates great service, and helps people do their best work. As part of our team, you can expect:

• Competitive compensation based on your experience and skill level.
• A consistent full-time schedule with guaranteed hours.
• Comprehensive health, vision, and dental benefits, including an Employee and Family Assistance Program (EFAP).
• Paid time off to support rest, balance, and well-being.
• Life, travel, and additional insurance coverage.
• Free 24/7 virtual healthcare through our group benefits plan.
• Free onsite parking.
• WorkPerks discounts on apparel, restaurants, technology, fitness, travel, sports, and entertainment.

About the Role

As Restaurant Manager, you will lead the Front-of-House team and oversee daily food and beverage operations, creating a memorable guest experience while building a respectful, safe, and high-performing team. You’ll bring structure, accountability, and inclusive leadership to the floor, supporting both day-to-day service and longer-term operational improvements.

What You’ll Do

Operational Leadership

• Oversee daily Front-of-House operations, ensuring service is smooth, efficient, safe, and aligned with company standards.
• Maintain a strong floor presence, uphold exceptional hospitality standards, and resolve guest concerns promptly and professionally.
• Ensure compliance with company policies, health and safety standards, food safety requirements, and licensing regulations.
• Build strong communication between Front- and Back-of-House teams to support consistent, high-quality service.
• Partner with the Director of Restaurant Operations to improve service, team well-being, and business performance.
• Be assigned as Fire Marshal in the event of the absence of the Director of Restaurant Operations and Corporate Executive Chef.

Team Leadership & Development

• Recruit, train and retain a strong Front-of-House Team.
• Provide ongoing coaching, performance feedback, and development opportunities.
• Promote a culture of continuous improvement and professional growth.

Financial & Business Management

• Manage labour costs, scheduling, and operational expenses to meet budget targets.
• Monitor sales performance, labour percentages, and other key performance indicators.
• Implement and maintain effective bar inventory tracking systems to monitor wine and liquor stock levels accurately.
• Forecast bar and wine inventory needs based on historical data, seasonal trends, and upcoming demand.
• Manage ordering processes to ensure timely procurement of supplies while minimizing excess inventory.
• Collaborate closely with the Finance and Operations Teams to align inventory practices with budget goals.
• Support the development and execution of strategies to drive revenue and profitability.
• Oversee cash handling procedures, POS reconciliation, and daily reporting.

Guest Experience

• Lead, mentor, and inspire the team by setting the standard for exceptional hospitality, while fostering accountability, professionalism, and continuous growth.
• Respond to guest feedback and implement improvements to enhance the dining experience.
• Ensure all environments are welcoming, clean, and well-maintained.

What You’ll Bring

• 5–7 years of elevated restaurant management experience, preferably in a full-service or high-volume environment.
• Serve Right certification required.
• A degree in Business Administration, Hospitality Management, or a related field is considered an asset.
• IWEG or WSET wine certification is considered an asset.
• Strong knowledge of food and beverage operations, including inventory controls, menu costing, and menu development.
• Demonstrated commitment to inclusive leadership, respectful communication, and fostering a positive team culture.
• Proven leadership experience managing and developing teams.
• Experience managing budgets, labour costs, and operational performance metrics.
• Strong communication, leadership, problem-solving, and team development skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Demonstrated ability to communicate clearly, respectfully, and effectively with team members at all levels of the organization.
• Able to identify operational challenges and implement practical, timely solutions within established policies and procedures.

How You’ll Work

• Ability to work flexible schedules, including days, evenings, weekends, and holidays
• Tasks may involve bending, reaching, twisting, and working on uneven or slippery surfaces

This role reflects the physical demands of a hospitality environment, including standing or walking for extended periods and safely lifting up to 25 lbs, with or without accommodation. Accommodations are available upon request to support team members in performing their role safely and confidently.

Commitment to Equity, Inclusion & Accessibility

Saffron Hill Hospitality Group is committed to building a workplace where people feel welcome, respected, and able to do their best work. We value diverse backgrounds, perspectives, and lived experiences, and we support inclusive hiring and accessible employment practices.

If you’re passionate about hospitality, teamwork, and creating memorable guest experiences, we encourage you to apply.

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• On-site parking
• Paid time off
• Store discount
• Vision care

Experience:

• elevated Restaurant Management: 5 years (required)

Work Location: In person