Regional Manager- Jack Astor's (Quebec Region)

Overview

Our Story

At Service Inspired Restaurants we take great pride in our diverse portfolio of restaurants and believe a brave, bold and results-driven culture inspires and creates new opportunities for everyone.

Our values and promises are not simply a dream, vision, or mission, but a way of life for every person that becomes or wants to become a member of our team.

Our goal is to be the first choice of our guests, team members, supplier partners, communities and investors by living our values and promises in everything we do.

These values and promises describe how we conduct business, achieve our goal, and live our passion.

Our Brands

Jack Astor’s Bar and Grill®

SCADDABUSH Italian Kitchen & Bar®

Reds® Wine Tavern

The Loose Moose® and The Antler Room

Duke's Refresher® + Bar

Abbey’s Bake House Muskoka

Be A Part of Our Story

Your potential is limitless and here’s our investment in you :

• Competitive Pay
• Extended Health & Dental Benefits
• Accelerated Leadership Program
• Career Development and Mentorship
• Tuition Reimbursement Program
• Employee Assistance and Wellness Programs
• Team Member Meal Discounts
• Employee Referral Bonus Program
• Dining Discounts at all Locations

Duties & Responsibilities

As a Regional Director - Jack Astor's you will be responsible for the following :

Operations - Having just the vision is no solution, everything depends on execution'. How each restaurant runs is a direct reflection of the amount of support and development provided by the Regional Director.

• Drive all operational standards through all restaurants, through training, clear and timely direction and clear accountabilities.
• With other SIR resources, develop standards that work within Jack Astor's restaurants.
• Improve service through a combined effort of procedures (service package accountability).
• Ensure quality food by executing the established kitchen, and kitchen management, systems.
• Utilize available tools / systems to assist in evaluating each restaurant and elevating their performance, e.g, ticket times, service package expertise, server approach times, and management presence.
• Guide management team towards an environment that is Guest - focused.
• Maintain low levels of management turnover.
• Utilize time in each restaurant to observe, listen, and provide insight for the management teams.
• Be the liaison between the restaurants and the Support Centre to ensure effective communication and education.

People Development - The Regional Director's ultimate responsibility is to be seen as the teacher, coach, mentor, confidant, and leader.

• Coach and develop GMs using a Development Plan and the Competency Model.
• Develop personnel from within the organization for all levels of management.
• Coach GMs on how to develop Development Plans for all managers.
• Create a strategic plan to ensure proper bench strength for all positions in the region.
• Formally evaluate GMs two times annually in a manner consistent with company goals, objectives, and results.
• Work with management to ensure HR policies, procedures, and requirements are adhered to in a timely manner.
• Ensure management development by establishing an open line of feedback, counseling, communication, recognition, and accountability that ensures growth.

Feedback should occur formally and informally on a regular basis at least monthly.

• Assist managers in the identification and solution of all operational problems.
• Participate in the development and execution of ongoing formal and informal recognition of management and team members.

Sales and Profits - The primary goal is to build our business by increasing sales and profits annually. The Regional Director provides the balance that ensures this result.

• Meet or exceed budgeted sales, guest count, and profit objectives.
• Responsible for accuracy / reasonability of daily and weekly sales estimates and labour schedules and for follow up on variance from estimate.
• Execute all SIR Corp systems to ensure optimum labour productivity.
• Develop, with each management team, an effective LSM plan that builds sales from within the operation. Use this plan to become known as the restaurant of choice in each target market.
• Provide, to the Vice President, all necessary weekly, monthly, and quarterly reporting systems that measure each component of the P&L.

Qualifications

• 3- 5 years’ experience in a strong multi-unit leadership role within hospitality, restaurant or retail environment is a must.
• Post-secondary education in business or hospitality management.
• Excellent people skills, including talent identification and development.
• Ability and desire to develop and implement operational standards.
• Strong financial acumen.
• Strong coaching, teaching, influencing skills.
• Strong communication skills, both written and verbal.
• Proven ability to inspire people to perform their best and deliver company goals.
• Ability to travel, with reliable transportation and a valid driver’s license.
• Possess five values that define our people :
• Hospitality. Enhancing the dignity, comfort and well-being of Our People.
• Authenticity. Being forthright, truthful and transparent with Our People.
• Quality. Working to always improve the experience of Our People.
• Fun. Bringing the spirit of laughter, celebration, sharing and joy to Our People.
• Courage. Acting with conviction in the balanced interest of Our People.

Service Inspired Restaurants® is committed to fair and equitable recruiting practices. We prohibit discrimination based on age, color, disability, national origin, race, religion, sex, sexual orientation, and any other legally protected class in accordance with applicable federal, provincial and local laws.

We are also committed to creating and maintaining an inclusive and accessible work environment. If you are contacted for an interview and require accommodation at any stage of the interviewing process, please let us know.

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