Assistant Manager Scotia Place Restaurant

Position Summary

The Assistant Manager, Restaurant supports the day-to-day operations of a signature wood-fired restaurant concept at Scotia Place, helping deliver an elevated dining experience in a dynamic sports and entertainment environment.

This hands-on leadership role is responsible for supporting restaurant service, leading and developing front-of-house teams, maintaining exceptional food and beverage standards, and ensuring efficient and consistent operations during games, concerts, special events, and regular restaurant service, as applicable.

Job Responsibilities

• Support the day-to-day operations of the restaurant, ensuring exceptional food, beverage, and hospitality standards.
• Assist with restaurant opening and closing procedures, service preparation, dining room readiness, and post-service activities.
• Provide hands-on leadership and direction to front-of-house employees, maintaining an active presence throughout service.
• Support the development and execution of service standards that reflect the restaurant's wood-fired culinary concept and elevated dining experience.
• Collaborate closely with Culinary leadership to ensure seamless communication, accurate order execution, food quality, presentation, and timely service.
• Oversee dining room operations, guest flow, reservations, seating arrangements, and service coordination to ensure a positive guest experience.
• Respond promptly and professionally to guest feedback and concerns, leading service recovery efforts when required.
• Assist with recruitment, onboarding, training, coaching, performance management, and development of restaurant employees.
• Lead pre-shift meetings and communicate daily priorities, menu features, service expectations, and event-specific requirements.
• Support employee scheduling, labour deployment, payroll administration, and staffing adjustments based on business volumes and operational needs.
• Assist with monitoring restaurant performance, labour costs, inventory, purchasing, waste reduction, and other financial objectives.
• Support food and beverage inventory management, product ordering, stock rotation, and reconciliation procedures.
• Ensure accurate use of point-of-sale systems, payment processing, cash handling, and billing procedures.
• Maintain compliance with liquor service requirements, food safety regulations, licensed capacity restrictions, and CSEC policies and procedures.
• Ensure the restaurant maintains high standards of cleanliness, presentation, organization, and workplace safety.
• Work collaboratively with Culinary, Food & Beverage, Premium Services, and Event Operations teams to support coordinated service delivery.
• Identify opportunities to improve operational efficiency, service quality, employee engagement, and guest satisfaction.
• Support the implementation of restaurant operating procedures, service standards, and training programs as part of Scotia Place's opening team.
• Foster a positive, inclusive, and accountable team culture that reflects CSEC's values and commitment to hospitality excellence.
• Actively participate in the Safety Program and follow all safety rules.
• Perform other duties as required.

Job Skills and Qualifications

• Minimum 5 years of progressive hospitality experience, including restaurant supervisory or management experience.
• Experience in upscale casual dining, full-service restaurants, premium hospitality, hotels, or high-volume dining environments preferred.
• Experience supporting restaurant openings or developing new service teams considered an asset.
• Strong understanding of restaurant operations, front-of-house service standards, and food and beverage service.
• Appreciation for culinary excellence and the ability to collaborate effectively with kitchen leadership.
• Demonstrated ability to lead, coach, motivate, and develop employees in a fast-paced hospitality environment.
• Strong guest service skills, with the ability to anticipate needs, resolve concerns, and create memorable dining experiences.
• Experience with employee scheduling, labour management, inventory control, budgeting, and operational cost management.
• Excellent communication, interpersonal, organizational, and problem-solving skills.
• Ability to manage competing priorities, remain composed under pressure, and make sound operational decisions.
• Experience using point-of-sale systems, scheduling software, Microsoft Office, and restaurant management systems.
• Knowledge of Alberta liquor service requirements, food safety standards, and workplace health and safety practices.
• Post-secondary education in Hospitality Management, Business Administration, or a related field is considered an asset. Equivalent experience will be considered.
• Valid Alberta Food Safety Certification and ProServe Certification, or the ability to obtain them prior to employment.
• Availability to work a flexible schedule, including evenings, weekends, holidays
  
  

This position will remain open until a suitable candidate is found.

CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.