Lead the strategic planning, organization, direction, and evaluation of all daily restaurant operations, ensuring seamless coordination between front-of-house and back-of-house teams.
Develop, refine, and implement advanced service standards, operating procedures, and workflow systems to optimize guest experience, operational efficiency, and brand consistency.
Analyze local market trends in downtown Toronto to determine optimal service offerings and menu strategies, and oversee the rollout of new culinary and service programs.
Recruit, onboard, and train employees for specialized functions, ensuring all staff meet performance, safety, and service benchmarks specific to SUGO’s operational model.
Design and administer detailed staff scheduling processes that account for peak-volume patterns, labour-cost targets, and skill-based deployment.
Monitor and manage food-and-beverage cost structures, inventory systems, supplier performance, and financial KPIs to support revenue optimization and cost-control initiatives.
Oversee advanced inventory management, including usage forecasting, waste-reduction procedures, portion control systems, and supplier contract compliance.
Handle escalated customer service issues, investigate service incidents, and implement corrective action plans to maintain consistent quality assurance.
Ensure ongoing compliance with provincial and municipal food safety standards, workplace health and safety laws, and SUGO’s internal risk-management protocols.
Negotiate and manage supplier and vendor agreements, evaluating product quality, pricing structures, delivery performance, and long-term supply reliability.
Coordinate and oversee catering operations, private events, and special functions, including menu planning, staffing, budgeting, and execution logistics.
Collaborate closely with the culinary leadership team on menu engineering, seasonal changes, recipe costing, and standardization of portioning and presentation.
Conduct competitive market analysis and implement operational strategies to strengthen profitability, brand positioning, and customer retention.
Prepare and manage budget forecasts, payroll inputs, operational reports, cost analyses, and other financial documents required for business planning.
Lead initiatives promoting brand awareness, community engagement, and customer loyalty, including special events, promotions, and partnerships.
Oversee maintenance schedules for restaurant equipment, coordinate repairs, and ensure operational continuity during high-volume periods.