Restaurant Manager

Company Description Butchie's is a Southern-inspired “meat and three” restaurant located at 939 Dundas Street West in Whitby, Ontario. Led by Food Network Chef Andrea Nicholson, the restaurant is known for smoked and fried meats, sustainable seafood, daily side dishes, pies, shakes, and vintage sodas. Butchie's focuses on high-quality comfort food with a creative twist and a welcoming, casual dining atmosphere. Team members join a lively, guest-focused environment where culinary craftsmanship and friendly service are equally valued. More information about the restaurant can be found at www.butchies.ca.Role Description</strong> The Restaurant Manager is a full-time, on-site role based at Butchie's in Whitby, ON. This role oversees daily front-of-house and back-of-house operations, ensuring smooth service, consistent food quality, and a clean, safe environment. Responsibilities include leading and scheduling team members, supervising service standards, managing inventory and supplies, and coordinating with the kitchen to maintain timely and accurate orders. The Restaurant Manager will handle guest relations, resolve service issues, and support marketing or promotional activities to drive sales and repeat business. The role also involves monitoring financial performance, supporting budget and cost control, and fostering a positive, inclusive workplace culture.Qualifications Strong customer-focused skills, including Customer Satisfaction and Customer Service, with the ability to create a welcoming environment and address guest needs effectively.Experience in Hiring and team leadership, including training, coaching, performance management, and building inclusive, collaborative teams.Excellent Communication skills to coordinate across front-of-house and kitchen staff, interact with guests, and convey expectations clearly.Solid Food & Beverage knowledge, including comfort with Southern-inspired cuisine, menu items, food safety, and service standards.Previous experience in restaurant or hospitality management, preferably in a high-volume or casual dining environment.Proven ability to manage scheduling, inventory, and basic financials (labor costs, food costs, and daily reporting).Strong organizational and problem-solving skills, with the ability to remain calm and professional in a fast-paced setting.Availability to work evenings, weekends, and holidays as needed.Food safety certification and/or Smart Serve certification (or willingness to obtain) is an asset.Experience with point-of-sale (POS) systems and basic computer applications