Restaurant Manager

Il Corvo is looking for a hands-on, hospitality-driven Restaurant Manager to join our leadership team.

The Restaurant Manager's primary focus is service leadership, staff development, hiring, scheduling, events, and shift execution. We’re looking for someone who enjoys being on the floor, knows how to lead a team through a busy service, and takes ownership of creating a great guest and staff experience.

The Role

Working closely with ownership, the Restaurant Manager will help lead the day-to-day FOH operation of Il Corvo, with a strong focus on maintaining service standards, developing our team, and ensuring every shift runs smoothly.

The Restaurant Manager will also play an important role in planning and executing private events and group bookings, from the initial guest communication through to the successful execution of the event.

Key Responsibilities

Service & Shift Leadership

• Lead service periods as manager on duty.

• Be hands-on and visible on the floor.

• Maintain service standards, pacing, table management, and guest experience.

• Support servers, bartenders, hosts, and support staff during service.

• Handle guest concerns quickly and professionally.

• Oversee opening, mid-shift, and closing procedures.

• Complete and review daily shift notes to ensure clear communication between teams.

• Ensure the restaurant is clean, organized, and ready for every service.

Hiring & Team Development

• Assist with recruiting, interviewing, and hiring FOH staff.

• Lead onboarding and training for new team members.

• Coach and develop servers, bartenders, hosts, and support staff.

• Provide regular feedback and performance coaching.

• Hold staff accountable to Il Corvo’s service standards.

• Help build a positive, professional, and accountable team culture.

• Identify staffing needs and ensure appropriate floor coverage.

Events & Private Bookings

• Manage and oversee private events, group bookings, and special functions.

• Communicate with event clients and ensure their needs are understood and delivered.

• Work with the kitchen and FOH teams to plan event menus, timing, staffing, and service.

• Ensure event details are communicated clearly to the team before each function.

• Act as the primary manager on site during events when required.

• Ensure private bookings are executed to Il Corvo’s service standards from setup through to completion.

• Help identify opportunities to grow our events and private dining business.

Scheduling & Operations

• Build and manage FOH schedules.

• Monitor daily labour and make adjustments when needed.

• Approve hours and ensure accurate timekeeping.

• Manage reservations, seating strategy, and guest flow through OpenTable.

• Ensure POS and reservation systems are operating correctly.

• Maintain training records and staff documentation.

Financial & Compliance

• Monitor labour costs and daily sales performance.

• Understand beverage costs and basic restaurant financials.

• Ensure compliance with liquor, health, and safety regulations.

• Maintain a safe and respectful workplace.

Who You Are

• 2–3+ years of restaurant or hospitality leadership experience.

• Strong full service restaurant experience.

• Proven ability to lead and develop a FOH team.

• Experience with hiring, scheduling, and labour management.

• Experience with events or private dining is an asset.

• Strong communication and conflict resolution skills.

• Calm and confident under pressure.

• Highly organized and accountable.

• Guest-focused with a genuine passion for hospitality.

• Comfortable leading from the floor and jumping in wherever needed.

• Available evenings and weekends.

• Serving It Right required.

• FoodSafe Level 1 is an asset.

• WSET Level 2 an asset.

• Knowledge of Italian food, wine, and aperitivo is an asset.

What Success Looks Like

• Service runs smoothly, even during busy periods.

• Staff know what is expected of them and feel supported.

• Shift notes and communication between teams are consistent.

• Hiring and training are proactive rather than reactive.

• Staffing levels are appropriate for each service.

• Private events and group bookings are organized and executed seamlessly.

• Guests consistently receive excellent hospitality.

• Labour is actively managed.

• Issues are handled quickly and professionally.

What We Offer

• $50,000–$65,000 salary + gratuities

• Paid vacation

• Extended health benefits, including dental and vision

• Supportive and positive work environment

• Growth and advancement opportunities

If you’re an experienced restaurant leader who loves being on the floor, developing people, organizing events, and taking ownership of a busy service, we’d love to hear from you.