Manager, Management

Reporting to:

Assistant General Manager, General Manager

Location:

Vancouver, Oakridge Park

Department:

Operations

Reporting to:

Assistant General Manager, General Manager

We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers, and clients.

The Market Manager plays a critical role in the Time Out Market division, which focuses on delivering exceptional food and cultural experiences. This position is responsible for leading the daily operations to ensure the "best of the city under one roof" concept provides a memorable experience for every guest and team member. This role involves maintaining the highest standards across all operational areas, including guest service, quality control, profitability, and legal compliance.

• Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in line with company expectations.
• Ensure full compliance with city, state, and federal laws, including health, safety, and sanitation requirements (Department of Health, OSHA).
• Develop and implement operating standards, policies, and procedures for the management team.
• Protect and enhance the value of all Market assets through programs in maintenance, security, housekeeping, and the capital budgeting process.
• Open and/or close the Market daily following established standards and guidelines.
• Make decisions and take action based on experience and good judgment, revising procedures as needed.
• Maintain a primary focus on day-to-day operations, guest engagement, and staff supervision.
• Market Operations & Floor Presence:
  Ensure seamless day-to-day operations and maintain a constant, visible presence on the floor to monitor service, engage with guests, and provide immediate support to the team.

• Develop and implement cost-saving and profit enhancement measures.
• Driving Top Line Sales:
  Proactively manage daily operations and guest experience initiatives to maximize covers, increase average guest spend, and drive top-line sales that align with or exceed the annual budgeted revenue goals.
• Maximize restaurant profitability and ensure effective use of controls.
• Scheduling, Staffing Cost control & reporting:
  Develop and manage staff schedules to meet operational needs while adhering to labor budgets, and provide regular reports on staffing costs and efficiency.
• Monitor labor costs and the restaurant’s budget to ensure efficient operations, achieving budgeted revenue and labor expenses.
• Participate in the development of the annual budget and short/long-term financial operating plans.
• Establish and enforce strict inventory controls and participate in monthly inventory reconciliations with Purchasing and Finance teams.
• Follow up on cash handling procedures.

• Focus on succession management, training, and development of all Market employees.
• Oversee and participate in the hiring, training, supervision, coaching, counseling, and evaluation of the entire Market team.
• Delegate responsibility to the management team as needed and enforce existing policies consistently.
• Assign and instruct employees in details of their work, observe performance, and ensure performance appraisal tools are utilized effectively.
• Operate with an open-door policy, listening to team requests, and responding with appropriate actions and information.
• Process the weekly schedule and payroll for hourly staff.
• Conduct daily pre-shift meetings and assist team members with inquiries.

• Monitor guest satisfaction on all levels, including social media platforms.
• Engage with guests at the Market to ensure high satisfaction.
• Work closely with the General Manager, Public Relations, and Marketing teams on plans to achieve optimum recognition and maximize the number of covers.
• Promote the organization in industry, manufacturing, and/or trade associations.
• Participate in community events and ensure corporate social responsibility goals are met.

• Maintain positive and professional relations with vendors and manage their interaction with staff on property.
• Ensure that no staff members are permitted to work if they are not suitably dressed or groomed.
• Maintain a professional, neat, and well-groomed appearance.
• Maintain confidentiality.
• Assist Management as needed in any other task necessary for successful operations.

• Expert knowledge of restaurant operations, including food, beverage, service techniques, and guest interaction.
• Strong problem-solving skills.
• Ability to lead by example and act in a professional manner always.
• Ability to communicate effectively and assertively, both verbally and in writing, with staff, clients, and the public.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to maintain a high level of confidentiality and personal…