General Manager

As the General Manager, you will be responsible for the execution and achievement of all operational performance objectives that ensure our guest’s satisfaction. You are a positive, accountable and self-motivated leader who enjoys planning, prioritizing and executing their work in a way that makes their team feel valued. You believe in training and development and understand that feedback is key to unlocking your team’s potential. Your main responsibility will be to oversee that your location’s Front and Back of House operations are running smoothly and efficiently. This includes but is not limited to: ensuring objectives and key performance indicators are being met; managing location budgets; overseeing staffing, training, scheduling and quarterly/annual reviews; ensuring health and safety standards are being met and that all policies, procedures, processes, values and quality commitments are in place and being adhered to. You will report to the District Manager directly and will work in collaboration with the Head Office team.

A DAY IN THE LIFE

• Manage the restaurant operations for both front and back of house with passion and integrity, creating a great environment for our staff and guests!
• Responsible for achieving location’s sales and labour targets, managing costs and adhering to budgets;
• Oversee restaurant activities to meet and exceed food quality, safety and hygiene standards, inventory standards, etc.
• Create a positive experience for our guests by ensuring a high level of service and ensuring that all team members are well trained and committed to understanding the needs of our guests and exceeding their expectations;
• Coach and develop team members by providing continuous feedback, setting goals and conducting performance evaluations;
• Responsible for handling all guest enquiries and complaints – driven to offer best guest experience;
• Respect and enforce all policies, procedures and operating standards;
• Constantly review restaurant operations to identify opportunities for improvement;
• Execute all other administrative tasks and other tasks as requested by the owners and Head Office team;

WHAT YOU’LL BRING TO THE TABLE

• Post-secondary diploma/degree in Business or Hospitality;
• Minimum 3 years management experience in a high volume, fast paced hospitality environment;
• Experience managing a team, including training and coaching with strong leadership skills;
• Strong communication skills that engage people in a genuine, authentic way. Proactively connects to the team to drive behavior and results;
• Highly organized, able to multitask, and easily adapts and responds to change;
• Knowledge of POS systems;
• Proficient computer skills in Google Suite;
• Strong interpersonal skills, along with an analytical mindset;
• Exudes good vibes, fun-loving personality, self-motivated, humble attitude, open to feedback and growth;

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Restaurants