FEATURED JOB OPENING: Restaurant Management Opportunity - Fernie, BC

Management Opportunity
Reports to: Owners

Basic combined salary $75,000, plus medical benefits and profit share.

We are seeking a talented and energetic couple to manage the overall operations of a successful, profitable restaurant in beautiful Fernie BC.

The management team should consist of a fully qualified Head Chef and a Restaurant Manager with excellent knowledge of managing all aspects of restaurant operations and a team of around 10-18 staff (depending on seasonal requirements). You will be customer-focused and dedicated team leaders with the ability to efficiently operate this busy and popular 60-seat downtown restaurant.

In return you will have the opportunity to experience the mountain lifestyle in the ‘Coolest Town in North America’, known for its exceptional hiking and biking trails in the summer, and Fernie’s “legendary powder” in the winter.

This is a great long-term opportunity and you should be willing to commit to a minimum 12 month term. Please *DO NOT* apply for this position if you are unable to work legally in Canada.

Head Chef

The ideal candidate will be responsible for keeping The Loaf’s back-of-house running smoothly and efficiently, taking the lead with the kitchen staff and making decisions as needed. Your role is to help operate the restaurant in an efficient and orderly way, leading by example, demonstrating initiative and a strong work ethic. Your duties include, but are not limited to:

• Prepare and serve a consistently high standard of food in an organised manner in a high-pressure, busy environment;

• Undertake food preparation and cooking, implementing standardised recipes and taking initiative as required;

• Control supply costs and wastage within agreed targets;

• Create schedules for BOH staff within agreed budgets;

• Be in control of all aspects of the menu and kitchen systems so that you can supervise the kitchen output;

• Plan the weekly and daily menus and order produce and supplies as required;

• Supervise other kitchen staff, including hiring, training and overseeing their work to ensure a consistent output from the kitchen;

• Be a great team player and have excellent communication skills;

• Undertake weekly and monthly stock takes;

• Ensure the kitchen, prep area and all equipment is maintained according to proper health and sanitation standards, and all areas are kept impeccably clean;

• Receive orders and enter costs associated with kitchen purchases;

• Maintain a high standard of personal hygiene and presentation;

• Work within and enforce safety regulations in the workplace.

Restaurant Manager

Duties:

• Oversee the restaurant and supervise staff in accordance with operating policies;

• Manage the general administration of the business including day-to-day bookkeeping, ordering, scheduling and reporting to the owners;

• Recruit, train, schedule and supervise staff;

• Create a positive atmosphere among team members through strong leadership and training;

• Work with staff to ensure consistent quality and presentation, customer service and proper food-handling procedures;

• Handle guest enquiries, comments and complaints;

• Market and promote the restaurant;

• Agree and maintain budgets, keep employee records, prepare payroll, pay bills, and work with the bookkeeper to complete month-end duties;

• Arrange for maintenance and repair of equipment and other services;

• Total receipts and balance against sales, deposit receipts, administer tips to staff;

• Ensure compliance with licensing, hygiene and health & safety legislation / guidelines;

• Proficient in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks;

• Proficient in Point of sale (POS) software, inventory software, guest satisfaction tracking software etc.