Restaurant Manager (Vaudreuil-Dorion)

The golden rule at Sésame is respect: respect for our ingredients, premises, customers and employees in an inclusive and stimulating environment.

Since 2011, Sésame Restaurants have been offering guests a reimagined Asian dining experience. Managers are the heart of our restaurants, and together we are committed to delivering the most unforgettable customer experience while fostering a positive work environment based on collaboration, customer focus, enjoyment, respect, and dedication.

Job Description The Branch Manager is responsible for overseeing the smooth operation of all restaurant activities. They are the primary person accountable for revenue, compliance with company standards (in service and kitchen operations), human resources management, and the overall profitability of the establishment.

Salary Starting at $60,000 annually, plus bonus.

Key Responsibilities

Operational Management

Ensure the smooth running of the branch’s daily operations.

Be responsible for opening and closing the branch.

Collaborate closely with the Head Chef to ensure optimal coordination.

Ensure employees comply with company policies and regulations.

Ensure Sésame standards and procedures are respected in the dining room.

Regularly verify the quality of dishes served and their compliance with company standards.

Optimize reservation management to avoid conflicts or extended wait times.

Organize table layouts and customer flow management to maximize service efficiency.

Place orders according to the establishment’s needs and consumption forecasts.

Ensure compliance with hygiene, food safety, and local regulations.

Ensure proper follow‑up on maintenance and repairs.

Monitor inspections and required legal postings within the branch.

Manage crisis situations such as technical issues, equipment breakdowns, or medical emergencies.

Assist staff in carrying out their duties across various service positions.

Manage losses and plan for slower periods to minimize waste and costs.

Staff Management

Prepare work schedules according to traffic forecasts and labor cost objectives.

Recruit, hire, train, and supervise service and kitchen teams.

Ensure employee onboarding and file setup are completed according to administrative procedures.

Provide ongoing training and encourage suggestive selling.

Promote versatility among team members.

Motivate and support employees to ensure high‑quality service.

Select and train management team members.

Monitor employee performance and provide regular feedback to support development.

Organize team meetings and initiatives to strengthen cohesion and efficiency.

Manage internal conflicts and address disciplinary issues appropriately.

Ensure human resources management complies with legal standards.

Encourage professional growth and personal development among team members.

Ensure employees wear professional attire in accordance with company standards.

Customer Relations and Experience

Implement initiatives to build customer loyalty and attract new guests.

Oversee customer reception and ensure a positive dining experience.

Maintain a pleasant atmosphere (music, lighting, temperature).

Handle customer complaints professionally and efficiently.

Collect customer feedback and comments to improve the overall experience.

Implement corrective actions to resolve recurring issues.

Administrative and Financial Management

Ensure achievement of the branch’s financial and operational objectives.

Monitor expenses to ensure compliance with the allocated budget.

Prepare forecasts for sales, costs, and performance; adjust staffing and inventory accordingly.

Control operational costs and propose corrective actions to improve profitability.

Submit all administrative reports (inventories, daily reports, payroll reports) to head office on time.

Manage inventory and stock levels according to objectives.

Achieve the branch’s established sales targets.

Marketing and Promotion

Implement local marketing initiatives to attract and retain customers.

Develop partnerships with local businesses to increase visibility.

Respond to customer reviews and identify improvement opportunities.

Remain attentive to business development opportunities within the branch.

Achieve predefined objectives regarding 5‑star reviews.

Qualifications / Requirements

Minimum of 5 years of restaurant experience and 3 years in a management position.

Strong customer‑oriented mindset.

Excellent leadership and team management skills.

Excellent communication and customer service skills.

Strong ability to prioritize tasks effectively.

Ability to work under pressure.

Professionalism and attention to detail.

Human resources management skills.

Proficiency in both French and English, written and spoken.

Proficiency with Windows and Microsoft Office (asset).

MAPAQ certification and First Aid certification are assets.

Benefits

Competitive salaries.

Bonus program tied to annual objectives.

Cell phone plan reimbursement (up to $60).

Opportunities for professional growth and advancement.

A welcoming and supportive team.

Meals and beverages provided.

Our commitment to diversity and inclusion: Sésame is an inclusive company. Our job postings are intended for all genders; the masculine form is used solely to simplify the text.

Location: Vaudreuil‑Dorion.

So, what are you waiting for to join us? You might just be our next great talent!

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