3 Brewers is a rapidly growing company that takes its social responsibilities seriously, placing people at the heart of its decisions and strategies.
We are looking for enthusiastic individuals to join a close-knit team and share our passion for on-site brewed beer in a friendly and casual atmosphere.
Being a Manager with Us
Joining 3 Brewers means embracing a participatory management style while enjoying autonomy and responsibility. Our management role offers a complete experience with development opportunities for building a career with us!
Why Join 3 Brewers?
- Employer-paid health insurance (55%)
- Fully covered Employee Assistance Program (EAP)
- Discounts on meals at our restaurants
- Rapid advancement opportunities within the company
- A company culture focused on personal and professional development
- A dynamic team and a friendly work environment
- Annual performance bonuses
Job Summary
Under the supervision of the General Director, the Manager is passionate about gastronomy and customer service. With a strong sense of leadership and work ethic, they excel at resolving issues effectively. Ensuring customer satisfaction is their top priority, along with optimizing restaurant operations.
Roles and Responsibilities
Service Supervision
- Conduct pre- and post-service meetings to outline priorities and action plans.
- Oversee and facilitate service on the floor, assisting employees in managing priorities to ensure fast and high-quality service.
- Welcome customers, participate in service, and coordinate between the dining room and kitchen.
- Handle customer relations, addressing complaints and ensuring positive resolutions.
- Maintain restaurant cleanliness and address general upkeep.
Management
- Participate in recruiting and training dining room staff.
- Provide continuous feedback, set goals, and conduct performance evaluations.
- Offer guidance on operational and procedural issues.
- Manage team relations and resolve conflicts.
- Conduct evaluations during probationary periods.
- Enforce hygiene, safety, and company policies.
Commercial Development
- Understand the restaurant's market, competition, and external development opportunities.
- Implement marketing strategies and organize events or promotions.
- Drive sales by training and motivating the team.
Administrative and Operational Management
- Manage financial flows, including opening and closing procedures.
- Ensure compliance with food safety, quality, and hygiene standards.
- Manage inventory in collaboration with the Kitchen Manager and Director.
- Analyze revenues and operational metrics to achieve targets and implement corrective actions.
- Utilize management tools for contracts, scheduling, sales forecasting, and inventory.
Experience Required
- 1–2 years of management experience in hospitality/restaurants, preferably in high-volume environments.
- Strong floor supervision experience.
- Basic administrative and financial management skills.
- Food Handler Certification (an asset).
Skills and Qualifications
- Excellent communication skills in French, with the ability to communicate in English.
- Proven experience in sales, profitability, and operational efficiency.
- Strong focus on customer satisfaction.
- Inspiring leadership with an entrepreneurial spirit.
- Expertise in recruitment, training, and team management.
- Conflict resolution skills to maintain a positive work environment.
- A proactive, detail-oriented, and disciplined approach to work.
Schedule
- Full-time: 44 hours per week.
- Availability from Monday to Sunday, with two days off weekly.
- Responsible for openings and closings (on rotation).
- Varied shifts, including days, evenings, and weekends, depending on restaurant needs.