Company Description JOEY Restaurant Group is a leading hospitality company with multiple locations across North America, dedicated to unleashing the potential of its people and creating memorable guest experiences. The organization brings bold, globally inspired flavors to life through signature dishes and drinks, while investing heavily in team member development at every level. JOEY focuses on building long-term careers by providing training, growth opportunities, and a high-performance culture where individuals can carve their own path. Recognized for nearly two decades as one of Canada’s Best Workplaces by Great Place to Work®, JOEY offers an inclusive environment where genuine warmth, care, and community impact are central to its values. The JOEY Restaurant Group is an equal employment opportunity employer of all qualified individuals, including minorities, women, veterans, and individuals with disabilities.
Role Description The Hospitality Leadership Professional is a full-time, on-site role based in Burnaby, BC, responsible for leading day-to-day operations and delivering exceptional guest experiences. This role oversees front-of-house teams, ensuring service standards are consistently met, guest concerns are resolved promptly, and the atmosphere reflects JOEY’s commitment to genuine warmth and care. Key responsibilities include coaching and mentoring team members, supporting recruitment and onboarding, and driving performance through ongoing feedback and training. The Hospitality Leadership Professional collaborates with culinary and corporate partners to maintain brand standards, uphold safety and compliance requirements, and support initiatives that improve operational efficiency and guest satisfaction. This role also contributes to a positive workplace culture by modeling JOEY’s values, recognizing achievements, and promoting professional growth opportunities for the team.
Qualifications
- Proven leadership experience in hospitality, restaurant, or customer-facing environments, with the ability to coach, motivate, and develop diverse teams.
- Strong guest service and relationship-building skills, including conflict resolution, active listening, and a commitment to creating memorable experiences.
- Operational management skills such as scheduling, floor management, adherence to health and safety standards, and attention to detail in daily execution.
- Effective communication and collaboration skills, with the ability to work cross-functionally with kitchen, bar, and corporate partners.
- Demonstrated ability to perform in a fast-paced environment, prioritize multiple demands, and adapt to changing business needs.
- Experience training, mentoring, or supervising team members; exposure to performance management and talent development is an asset.
- Familiarity with point-of-sale systems and basic business metrics (e.g., sales, labor, guest feedback) is beneficial.
- Availability to work a flexible schedule, including evenings, weekends, and holidays, in line with restaurant operations.
- Passion for hospitality and a desire to build a long
