- Role
- General Manager
- Department
- Management
- 2026 Annual
- $80,000
- 2027 Annual
- $80,000
- Monthly
- $6,667
Labour Model
Staffing assumptions and cost projections — 36 dining seats + 40 patio seats
Dining Seats
36
Patio Seats
40
Regular Days
Tue–Sat
2026 Total Labour
$707,070
Full-year run rate
2027 Total Labour
$728,483
3% raise applied
Off-Season Monthly
~$31K
Hourly + salaried incl. WHSCC
Salaried / Management
- Role
- Head Chef
- Department
- Kitchen
- 2026 Annual
- $80,000
- 2027 Annual
- $85,000
- Monthly
- $6,667
- Role
- Bar Manager
- Department
- Bar
- 2026 Annual
- $51,250
- 2027 Annual
- $52,788
- Monthly
- $4,271
- Role
- Sous Chef
- Department
- Kitchen
- 2026 Annual
- $51,250
- 2027 Annual
- $52,788
- Monthly
- $4,271
| Role | Department | 2026 Annual | 2027 Annual | Monthly |
|---|---|---|---|---|
| General Manager | Management | $80,000 | $80,000 | $6,667 |
| Head Chef | Kitchen | $80,000 | $85,000 | $6,667 |
| Bar Manager | Bar | $51,250 | $52,788 | $4,271 |
| Sous Chef | Kitchen | $51,250 | $52,788 | $4,271 |
Hourly Staff
- Role
- Line Cook
- Department
- Kitchen
- 2026 Rate
- $23.00/hr
- 2027 Rate
- $23.75/hr
- Schedule
- Full shift (11–13 hrs)
- Role
- Prep Cook
- Department
- Kitchen
- 2026 Rate
- $17.00/hr
- 2027 Rate
- $17.50/hr
- Schedule
- Pre-service (2–3 hrs)
- Role
- Dishwasher
- Department
- Kitchen
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- Service hours (8–11 hrs)
- Role
- Bartender
- Department
- Bar
- 2026 Rate
- $18.00/hr
- 2027 Rate
- $18.50/hr
- Schedule
- 8–13 hrs (seasonal)
- Role
- Barback
- Department
- Bar
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- Fri/Sat only (6 hrs)
- Role
- Host
- Department
- Dining Room
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- 8 hrs nightly
- Role
- Server
- Department
- Dining Room
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- 8 hrs nightly (3 on floor)
- Role
- Runner / Busser
- Department
- Dining Room
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- Thu–Sat (7 hrs)
- Role
- Patio Server
- Department
- Patio
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- 11 hrs (seasonal Jun–Sep)
- Role
- Patio Busser
- Department
- Patio
- 2026 Rate
- $16.35/hr
- 2027 Rate
- $16.84/hr
- Schedule
- Thu–Sun (8 hrs, seasonal)
| Role | Department | 2026 Rate | 2027 Rate | Schedule |
|---|---|---|---|---|
| Line Cook | Kitchen | $23.00/hr | $23.75/hr | Full shift (11–13 hrs) |
| Prep Cook | Kitchen | $17.00/hr | $17.50/hr | Pre-service (2–3 hrs) |
| Dishwasher | Kitchen | $16.35/hr | $16.84/hr | Service hours (8–11 hrs) |
| Bartender | Bar | $18.00/hr | $18.50/hr | 8–13 hrs (seasonal) |
| Barback | Bar | $16.35/hr | $16.84/hr | Fri/Sat only (6 hrs) |
| Host | Dining Room | $16.35/hr | $16.84/hr | 8 hrs nightly |
| Server | Dining Room | $16.35/hr | $16.84/hr | 8 hrs nightly (3 on floor) |
| Runner / Busser | Dining Room | $16.35/hr | $16.84/hr | Thu–Sat (7 hrs) |
| Patio Server | Patio | $16.35/hr | $16.84/hr | 11 hrs (seasonal Jun–Sep) |
| Patio Busser | Patio | $16.35/hr | $16.84/hr | Thu–Sun (8 hrs, seasonal) |
Weekly Labour Cost by Department
- Department
- Kitchen
- Off-Season Hrs/Wk
- 165
- Off-Season $/Wk
- $3,439
- Patio Hrs/Wk
- 227
- Patio $/Wk
- $4,727
- Department
- Bar
- Off-Season Hrs/Wk
- 52
- Off-Season $/Wk
- $916
- Patio Hrs/Wk
- 82
- Patio $/Wk
- $1,456
- Department
- Dining Room
- Off-Season Hrs/Wk
- 165
- Off-Season $/Wk
- $2,698
- Patio Hrs/Wk
- 165
- Patio $/Wk
- $2,698
- Department
- Patio (seasonal)
- Off-Season Hrs/Wk
- 0
- Off-Season $/Wk
- $0
- Patio Hrs/Wk
- 164
- Patio $/Wk
- $2,681
| Department | Off-Season Hrs/Wk | Off-Season $/Wk | Patio Hrs/Wk | Patio $/Wk |
|---|---|---|---|---|
| Kitchen | 165 | $3,439 | 227 | $4,727 |
| Bar | 52 | $916 | 82 | $1,456 |
| Dining Room | 165 | $2,698 | 165 | $2,698 |
| Patio (seasonal) | 0 | $0 | 164 | $2,681 |
Key Assumptions
- •3% annual raise assumed for all positions in 2027. Min wage updated to $16.35 effective Apr 1, 2026.
- •Salaried figures include Workplace NL (WHSCC @ 2.5%) — e.g. Bar Manager base $50,000 + $1,250 WHSCC = $51,250.
- •Tab 3 shows $396K / $532K because the restaurant opens mid-2026. The figures above ($707K / $728K) are the full-year run rate.
- •Payroll taxes and benefits NOT included (add ~15–20%). Workplace NL (WHSCC @ 2.5%) now included in salaried figures.
- Off-season (Oct-May): Tue-Sat only. No patio staff. Kitchen prep 2-5pm.
- Patio season (Jun-Sep): Tue-Sun. Patio 12-11pm. Kitchen starts 10am. Sunday = patio only.
- Servers scale: 2 on quiet nights (Tue-Wed), 3 on busy (Thu-Sat).
- Barback Fri/Sat only. Bartender covers alone Tue-Thu.
- Effective April 1, 2026, NL minimum wage increases to $16.35/hr (overtime: $24.53/hr). Hourly rates above reflect this.