Sesame
rich in possibility

Since 2011, Sésame Restaurants have been offering guests a reimagined Asian dining experience. We believe our Chefs are the heart of our kitchens. Together, we are committed to delivering a memorable customer experience. We value coming together, sharing, and creating unforgettable moments in a vibrant atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees at Groupe Sésame are expected to work collaboratively, maintain a strong customer focus, enjoy their work, respect individuals and standards, and demonstrate commitment and dedication.

Our growth allows us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of diplomas or years of experience.

Joining our team means becoming part of a meaningful human adventure within the great Sésame family.

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

Job Description

The Head Chef is responsible for kitchen management, team planning and coordination, as well as inventory and food cost management. They also oversee food preparation, presentation, and quality control. The Head Chef must be able to perform the same duties as their team members and work closely with all staff members, particularly the Branch Manager, to ensure smooth operations during service.

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

Main Tasks and Responsibilities

Kitchen Management

• Ensure the smooth operation of all culinary activities within the branch.
• Collaborate closely with the Branch Manager to maintain optimal coordination.
• Ensure employees comply with company policies and regulations.
• Place orders according to operational needs and sales forecasts.
• Ensure the maintenance and upkeep of kitchen equipment and appliances.
• Manage crisis situations such as technical issues, equipment breakdowns, or medical emergencies.
• Ensure cleanliness of equipment and work areas.
• Manage food waste and plan for slower periods to minimize losses.

Product and Food Quality Management

• Manage expiration dates and inventory rotation.
• Ensure compliance with hygiene, food safety standards, and local regulations.
• Regularly verify the quality and consistency of dishes served according to company standards.
• Implement procedures to maintain food quality and safety.
• Achieve targets established for Environex evaluations and internal standard audits.

Staff Management

• Ensure schedules are prepared according to traffic forecasts, posted on time (no later than the previous Thursday), and aligned with labor cost objectives.
• Manage recruitment, hiring, training, and supervision of kitchen teams.
• Ensure continuous employee training.
• Promote versatility among team members.
• Select and train management team members.
• Monitor employee performance and provide regular feedback to support development.
• Organize team meetings and implement initiatives to strengthen team 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 within the team.
• Ensure kitchen employees wear professional attire in accordance with company standards and regulations.

Customer Relations and Experience

• Take customer feedback and comments into account to improve the overall guest experience.
• Implement corrective actions to resolve recurring issues identified.

Administrative and Financial Management

• Prepare forecasts for sales, costs, and performance based on the branch’s history and market trends, and adjust staffing and inventory needs accordingly.
• Ensure all administrative reports (e.g., inventory files) are sent to head office within required deadlines.
• Manage inventory and stock levels according to established objectives.

Qualifications / Requirements

• Minimum of 5 years of restaurant experience and 2 years in a management position.
• Strong leadership and team management skills.
• Excellent communication skills.
• Strong ability to prioritize tasks effectively.
• Ability to work under pressure.
• Proficiency in both French and English, written and spoken.
• MAPAQ certification and First Aid certification are considered assets.

Our Benefits

• Competitive salary
• 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
  

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

Since 2011, Sésame Restaurants have been offering guests a reimagined Asian dining experience. We believe our Managers are the heart of our restaurants. Together, we are committed to delivering the most unforgettable customer experience possible. We value the joy of gathering, sharing, and creating memorable moments in a vibrant atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees at Groupe Sésame are expected to work collaboratively, maintain a strong customer focus, enjoy their work, respect individuals and standards, and demonstrate commitment and dedication.

Our growth allows us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of diplomas or years of experience. Joining our team means becoming part of a meaningful human adventure within the great Sésame family.

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.

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 (both in service and kitchen operations), human resources management, and the overall profitability of the establishment.

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

Main Tasks and 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 (sanitation, fire safety, accessibility, etc.).
• 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

• Ensure work schedules are prepared according to traffic forecasts, posted on time (no later than the previous Thursday), and aligned with established labor cost objectives.
• Manage recruitment, hiring, training, and supervision of both service and kitchen teams.
• Ensure employee onboarding and file setup are completed according to administrative procedures.
• Provide ongoing employee training and encourage suggestive selling within the service team.
• 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 their development.
• Organize team meetings and implement initiatives to strengthen team 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, both in service and kitchen operations, wear professional attire in accordance with company standards and regulations.

Customer Relations and Experience

• Implement initiatives aimed at building customer loyalty and attracting new guests.
• Oversee customer reception and ensure a positive dining experience throughout their visit.
• Ensure a pleasant and comfortable atmosphere (music, lighting, temperature, etc.).
• Handle customer complaints professionally and efficiently.
• Take customer feedback and comments into account to improve the overall experience.
• Implement corrective actions to resolve recurring issues identified.

Administrative and Financial Management

• Ensure the achievement of the branchs financial and operational objectives.
• Monitor expenses to ensure compliance with the allocated budget.
• Prepare forecasts for sales, costs, and performance based on the establishment’s history and market trends, and adjust staffing and inventory needs accordingly.
• Control operational costs and propose corrective actions to improve profitability.
• Ensure all administrative reports (inventories, daily reports, payroll reports, etc.) are sent to head office within the required deadlines.
• Manage inventory and stock levels according to established 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 the establishment’s visibility.
• Monitor and respond to customer reviews to identify improvement opportunities.
• Remain attentive to opportunities for business development within the branch.
• Achieve the predefined objective regarding the number of 5-star reviews received.

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 (an asset).
• MAPAQ certification and First Aid certification are considered assets.

Our 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

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