Manager

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.