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.