Position Summary
The Assistant Manager, Restaurant supports the day-to-day operations of a signature wood-fired restaurant concept at Scotia Place, helping deliver an elevated dining experience in a dynamic sports and entertainment environment.
This hands-on leadership role is responsible for supporting restaurant service, leading and developing front-of-house teams, maintaining exceptional food and beverage standards, and ensuring efficient and consistent operations during games, concerts, special events, and regular restaurant service, as applicable.
Job Responsibilities
- Support the day-to-day operations of the restaurant, ensuring exceptional food, beverage, and hospitality standards.
- Assist with restaurant opening and closing procedures, service preparation, dining room readiness, and post-service activities.
- Provide hands-on leadership and direction to front-of-house employees, maintaining an active presence throughout service.
- Support the development and execution of service standards that reflect the restaurant's wood-fired culinary concept and elevated dining experience.
- Collaborate closely with Culinary leadership to ensure seamless communication, accurate order execution, food quality, presentation, and timely service.
- Oversee dining room operations, guest flow, reservations, seating arrangements, and service coordination to ensure a positive guest experience.
- Respond promptly and professionally to guest feedback and concerns, leading service recovery efforts when required.
- Assist with recruitment, onboarding, training, coaching, performance management, and development of restaurant employees.
- Lead pre-shift meetings and communicate daily priorities, menu features, service expectations, and event-specific requirements.
- Support employee scheduling, labour deployment, payroll administration, and staffing adjustments based on business volumes and operational needs.
- Assist with monitoring restaurant performance, labour costs, inventory, purchasing, waste reduction, and other financial objectives.
- Support food and beverage inventory management, product ordering, stock rotation, and reconciliation procedures.
- Ensure accurate use of point-of-sale systems, payment processing, cash handling, and billing procedures.
- Maintain compliance with liquor service requirements, food safety regulations, licensed capacity restrictions, and CSEC policies and procedures.
- Ensure the restaurant maintains high standards of cleanliness, presentation, organization, and workplace safety.
- Work collaboratively with Culinary, Food & Beverage, Premium Services, and Event Operations teams to support coordinated service delivery.
- Identify opportunities to improve operational efficiency, service quality, employee engagement, and guest satisfaction.
- Support the implementation of restaurant operating procedures, service standards, and training programs as part of Scotia Place's opening team.
- Foster a positive, inclusive, and accountable team culture that reflects CSEC's values and commitment to hospitality excellence.
- Actively participate in the Safety Program and follow all safety rules.
- Perform other duties as required.
Job Skills and Qualifications
- Minimum 5 years of progressive hospitality experience, including restaurant supervisory or management experience.
- Experience in upscale casual dining, full-service restaurants, premium hospitality, hotels, or high-volume dining environments preferred.
- Experience supporting restaurant openings or developing new service teams considered an asset.
- Strong understanding of restaurant operations, front-of-house service standards, and food and beverage service.
- Appreciation for culinary excellence and the ability to collaborate effectively with kitchen leadership.
- Demonstrated ability to lead, coach, motivate, and develop employees in a fast-paced hospitality environment.
- Strong guest service skills, with the ability to anticipate needs, resolve concerns, and create memorable dining experiences.
- Experience with employee scheduling, labour management, inventory control, budgeting, and operational cost management.
- Excellent communication, interpersonal, organizational, and problem-solving skills.
- Ability to manage competing priorities, remain composed under pressure, and make sound operational decisions.
- Experience using point-of-sale systems, scheduling software, Microsoft Office, and restaurant management systems.
- Knowledge of Alberta liquor service requirements, food safety standards, and workplace health and safety practices.
- Post-secondary education in Hospitality Management, Business Administration, or a related field is considered an asset. Equivalent experience will be considered.
- Valid Alberta Food Safety Certification and ProServe Certification, or the ability to obtain them prior to employment.
- Availability to work a flexible schedule, including evenings, weekends, holidays
This position will remain open until a suitable candidate is found.
CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.
