Restaurant Manager

Company Description CAFÉLIA is a growing hospitality brand focused on creating welcoming, high-quality dining experiences. The café emphasizes fresh ingredients, consistent service, and a warm atmosphere for guests throughout the day. Team members are encouraged to contribute ideas to improve operations and enhance the guest experience. CAFÉLIA values reliability, collaboration, and a strong work ethic, offering opportunities for growth within the organization.

Role Description The Restaurant Manager at CAFÉLIA is a full-time, on-site role based in Québec, QC. The person in this role oversees daily restaurant operations, including staff scheduling, supervising front-of-house and back-of-house teams, and ensuring high standards of service and cleanliness. Responsibilities include managing customer interactions, resolving issues promptly, monitoring food and beverage quality, and supporting inventory and ordering. The Restaurant Manager also participates in hiring and onboarding, trains team members on service standards and safety procedures, and helps implement promotions and initiatives to increase sales and customer loyalty. This role works closely with ownership to meet financial targets, maintain compliance with local regulations, and foster a positive, inclusive work environment.

Qualifications

• Strong customer-focused skills, including Customer Satisfaction and Customer Service, with a commitment to creating a positive guest experience.
• Experience with Hiring and team leadership, including training, motivating, and coaching staff.
• Excellent Communication skills for working with guests, team members, and leadership.
• Knowledge of Food & Beverage operations, including menu understanding, quality control, and basic food safety practices.
• Previous experience in restaurant or café management, preferably in a fast-paced environment.
• Ability to work on-site in Québec, QC, with flexible availability for evenings, weekends, and holidays.
• Strong organizational and problem-solving skills, with attention to detail and reliability.
• Familiarity with POS systems and basic budgeting or cost control is an asset.
• Proficiency in French; English communication skills are an advantage.
• Relevant education in hospitality, business, or a related field is considered an asset but not required.