Restaurant Manager

Company Description CRAFT Beer Market brings together fresh, locally inspired food, creative cocktails, and a wide selection of craft beer from around the world to create a distinctive guest experience. Each location is thoughtfully placed in historic buildings or iconic districts that have long been hubs for gathering and celebration. The company is deeply rooted in the communities it serves, partnering with local businesses, supporting charitable initiatives, and prioritizing sustainability. Team members contribute to a mission of creating memorable experiences through a strong team culture and vibrant atmosphere, while consistently striving for excellence. Guided by the motto “Do the right thing,” CRAFT Beer Market emphasizes integrity, community, and hospitality in everything it does.

Role Description The Restaurant Manager role at CRAFT Beer Market is a full-time, on-site position based in Vancouver, BC. This role is responsible for overseeing daily front-of-house operations, ensuring a welcoming environment, and maintaining high standards of guest satisfaction. The Restaurant Manager leads, coaches, and supports team members, including participating in hiring, training, scheduling, and performance feedback. Day-to-day responsibilities include monitoring service quality, coordinating with the kitchen and bar teams, managing floor operations, and addressing guest concerns promptly and professionally. The Restaurant Manager also assists with inventory oversight, adherence to food and beverage standards, compliance with health and safety regulations, and execution of company initiatives that reflect the brand’s commitment to community and sustainability.

Qualifications

• Strong customer service and customer satisfaction skills, with a focus on creating memorable guest experiences.
• Experience in hiring, training, and leading diverse restaurant teams in a fast-paced environment.
• Excellent communication skills for effective interaction with guests, team members, and leadership.
• Solid knowledge of food & beverage operations, including menu execution, bar service, and service standards.
• Previous experience in restaurant or hospitality management, preferably in a high-volume establishment.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
• Proven organizational and problem-solving abilities, with attention to detail and commitment to safety and compliance.
• Experience with POS systems, basic budgeting, and operational reporting is an asset.
• Relevant education in hospitality, business, or a related field is beneficial but not mandatory.