Job Description
About Us
Tableau Bar Bistro is located in the heart of Coal Harbour. It’s a casual, upscale, award-winning French Bistro with a touch of West Coast influence. We are looking to redefine the Bistro Dining experience through our world class hospitality, food, & beverage.
Position Summary
The Restaurant Manager will coordinate daily operations to deliver a high-quality dining experience. Responsibilities include delivering efficient restaurant operations, by maintaining high production, productivity, quality, and excellent guest-service standards.
Leads by living into our Vision, Mission & Values
Restaurant experience in both front and back of the house are required to oversee the dining room, check-in with guests, balance seating capacity, and ensure company policies and industry standards are followed. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Reports to the General Manager and works closely with the Sous Chefs & Chef de Cuisine.
Front of House
Coordinate daily Front of the House and Back of the House restaurant operations
Execution of outstanding food & guest service
Respond efficiently and accurately to customer complaints
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Ensure compliance with sanitation and safety regulations
Control operational costs and identify measures to cut waste
Executes the pre-shifts
Innovate new ways to capture sales
Motivate & inspire leadership around sales
Demonstrate an ‘Anything is Possible’ mindset: dream big and play big
Emulate behaviour that drives sales by being on the floor, chatting with guests and help where necessary; no job is too small
Other duties as assigned
People
Ensure all team members understand and maintain operating standards.
Motivate team members toward next-level guest service.
Address guest concerns, seeking positive resolutions.
Assist to train new hires and encourage continued development for existing employee
Ensure brand service standards and proper dress code is always intact
Promote a positive team culture with a "can do" attitude
Promote a passionate and competitive sales-driven environment
Demonstrate, promote, and live by our Leadership Values
Place
Demonstrate and promote a professional atmosphere that sustains top employee and guest safety standards
Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations
Ensure a safe workplace in compliance with WorkSafe BC
Profit
Limit promo & Q.S.A. bills
Find new ways to increase profit
Find new ways to improve systems & efficiency
Waste, spillage, portion control
Achieve Labour budgets every shift
Bar checks- non alcohol, limes, juice. 86'd product
Ensure sales forecasts are accurate, realistic, and achieved every shift
Skills & Qualifications
Education: A post-secondary degree ideally in business management or hospitality.
Experience: 2-3 years prior experience in the restaurant industry.
Ability to work varied hours
Knowledge about driving sales and meeting financial goals
Results-driven individual with demonstrated record of prior success
Excellent interpersonal skills with guests and employees
Conflict resolution skills
Customer service focus and quality orientated
Adaptable and flexible
High energy level, with a tolerance for stressful situations
Understanding of basic accounting principles and budgets
Able to successfully coach and manage people
Driven toward personal development
Computer Skills: Good knowledge of Word, Excel, Outlook, and POS systems
Tableau Bar Bistro is located in the heart of Coal Harbour. It’s a casual, upscale, award-winning French Bistro with a touch of West Coast influence. We are looking to redefine the Bistro Dining experience through our world class hospitality, food, & beverage.
Position Summary
The Restaurant Manager will coordinate daily operations to deliver a high-quality dining experience. Responsibilities include delivering efficient restaurant operations, by maintaining high production, productivity, quality, and excellent guest-service standards.
Leads by living into our Vision, Mission & Values
Restaurant experience in both front and back of the house are required to oversee the dining room, check-in with guests, balance seating capacity, and ensure company policies and industry standards are followed. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Reports to the General Manager and works closely with the Sous Chefs & Chef de Cuisine.
Front of House
Coordinate daily Front of the House and Back of the House restaurant operations
Execution of outstanding food & guest service
Respond efficiently and accurately to customer complaints
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Ensure compliance with sanitation and safety regulations
Control operational costs and identify measures to cut waste
Executes the pre-shifts
Innovate new ways to capture sales
Motivate & inspire leadership around sales
Demonstrate an ‘Anything is Possible’ mindset: dream big and play big
Emulate behaviour that drives sales by being on the floor, chatting with guests and help where necessary; no job is too small
Other duties as assigned
People
Ensure all team members understand and maintain operating standards.
Motivate team members toward next-level guest service.
Address guest concerns, seeking positive resolutions.
Assist to train new hires and encourage continued development for existing employee
Ensure brand service standards and proper dress code is always intact
Promote a positive team culture with a "can do" attitude
Promote a passionate and competitive sales-driven environment
Demonstrate, promote, and live by our Leadership Values
Place
Demonstrate and promote a professional atmosphere that sustains top employee and guest safety standards
Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations
Ensure a safe workplace in compliance with WorkSafe BC
Profit
Limit promo & Q.S.A. bills
Find new ways to increase profit
Find new ways to improve systems & efficiency
Waste, spillage, portion control
Achieve Labour budgets every shift
Bar checks- non alcohol, limes, juice. 86'd product
Ensure sales forecasts are accurate, realistic, and achieved every shift
Skills & Qualifications
Education: A post-secondary degree ideally in business management or hospitality.
Experience: 2-3 years prior experience in the restaurant industry.
Ability to work varied hours
Knowledge about driving sales and meeting financial goals
Results-driven individual with demonstrated record of prior success
Excellent interpersonal skills with guests and employees
Conflict resolution skills
Customer service focus and quality orientated
Adaptable and flexible
High energy level, with a tolerance for stressful situations
Understanding of basic accounting principles and budgets
Able to successfully coach and manage people
Driven toward personal development
Computer Skills: Good knowledge of Word, Excel, Outlook, and POS systems
💡 Quick Summary
Seeking a career-building opportunity? The Restaurant Manager (Tableau Bar Bistro) position is now open for candidates interested in the Helper Jobs sector. This role in Vancouver offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Helper Jobs is a plus.