General Manager

Executive Table Group; Vancouver; On-site; CAD 75,000 - 90,000; Full time

Benefits offered by this job

Extended health

Vision and dental

Paid time off

Dining discounts

Career mentorship

Job summary

Executive Table Group is seeking a Restaurant General Manager to lead day-to-day operations across multiple BC venues including Downtown Vancouver and Whistler. You will act as brand ambassador, drive P&L performance, and cultivate a high-performing team to deliver exceptional guest experiences.

Ideal candidates bring 3+ years in upscale dining management, strong financial literacy, and experience with multi-property operations.

Qualifications

• 3+ years of progressive management experience in high-volume upscale or premium casual dining.
• Proven ability to analyze P&L statements, control costs, and optimize labor to maximize profit share.
• Experience leading multi-property operations or multi-sectional venues (banquets, multiple patios, rooftop).
• Valid Serving It Right and FoodSafe Level 1/2 certifications are required.
• Proficiency with restaurant tech (POS, OpenTable/SevenRooms, inventory software); TouchBistro is a strong asset.
• Hotel OS experience (Opera PMS) is a strong asset.
• Wine & spirit knowledge (WSET Level 2+) is preferred.

Responsibilities

• Recruit and train service teams to sustain staffing during peak seasons.
• Culture building to create a professional, inclusive and motivated workplace.
• Performance reviews, feedback loops, and mentoring shift supervisors for internal promotion.
• Enforce BC Employment Standards, safety parameters, and standard policies.
• Maintain floor leadership during peak windows and audit service pacing.
• Manage customer feedback and resolve service issues to preserve brand loyalty.
• Collaborate with Culinary Director and Head Chefs on food/beverage standards.

Skills

Leadership

Financial acumen

Operational agility

Compliance awareness

Beverage knowledge

Education

Serving It Right

FoodSafe Level 1/2

WSET Level 2+

Tools

POS networks

OpenTable/SevenRooms

Inventory software

TouchBistro

Opera PMS (Hotel OS)

Job description

Job Title: Restaurant General Manager

Company: Executive Table Group (ETG)

Location: British Columbia (Positions available across Downtown Vancouver, Richmond, North Vancouver, and Whistler)

Salary: $75,000 base salary + lucrative profit-sharing program

Job Type: Full-time, Permanent

About Executive Table Group

Executive Table Group (ETG) is an innovative and celebrated hospitality portfolio operating distinct culinary concepts across British Columbia. From upscale fine dining and high-volume destination rooftop lounges to premium casual bistro fare, our outlets consistently combine incomparable execution with an unwavering belief that the guest comes first.We are seeking visionary, high-enegy Restaurant General Managers capable of driving operational excellence, fostering positive workplace cultures, and elevating our unique local brands. Candidates will be considered for leadership opportunities across our diverse regional properties:

• Downtown Vancouver: Hydra Estiatorio (Mediterranean & Bar), Alouette Bistro (French), and Parker Rooftop (Beach District premier rooftop lounge).
• North Vancouver: Provisions Italiana (The Shipyards District).
• Richmond: Free Bird Table & Bar (Southern-inspired hospitality).
• Whistler: Trattoria di Como (Refined Northern Italian in Whistler Village).

Position Summary

As a Restaurant General Manager within ETG, you will lead the comprehensive day-to-day operations of your assigned location. You will act as the brand ambassador, championing our service standards while executing strategic P&L management, talent cultivation, and guest satisfaction initiatives. You will ensure that front-of-house (FOH) and back-of-house (BOH) teams operate synchronously to deliver memorable experiences in a high-demand, fast-paced environment. As a hospitality leader, weekend availability and extended hours may be required to cater dynamically to peak business volumes and operational demands.

Key Responsibilities

Strategic Leadership & Team Cultivation

• Recruit & Train: Lead local recruitment and comprehensive onboarding for service teams to maintain optimal staffing thresholds during peak seasons.
• Culture Building: Foster a professional, inclusive, and highly motivated environment centered around employee recognition and constructive communication.
• Performance Accountability: Conduct standard performance reviews, establish transparent feedback loops, and mentor shift supervisors for internal promotion.
• Compliance: Enforce strict adherence to B.C. Employment Standards, workplace safety parameters, and standard corporate policies.

Guest Experience & Quality Assurance

• Floor Leadership: Maintain an active floor presence during peak service windows to engage with patrons, support staff, and audit service pacing.
• Service Resolution: Manage customer feedback and resolve service exceptions efficiently, preserving brand loyalty.
• Standards Execution: Collaborate with the Culinary Director and Head Chefs to ensure food presentation, specifications, and beverage programs meet exact brand portfolios.

Financial & Operational Control

• Fiscal Management: Drive bottom-line profitability through rigid oversight of restaurant P&Ls, prime costs, and operating budgets.
• Resource Analysis: Monitor daily labor metrics, evaluate revenue trends, and engineer optimized staff schedules aligned with seasonal volume swings.
• Supply Chain: Oversee physical food and beverage inventory counts, ordering protocols, and regional supplier partnerships.
• Compliance & Safety: Enforce flawless health, sanitation, and safety standards across all facilities.

Qualifications

• Experience: 3+ years of progressive Management or General Management experience operating within high-volume upscale or premium casual dining structures.
• Financial Literacy: Proven capability analyzing P&L statements, controlling food/beverage costs, and managing volatile labor percentages to maximize profit share.
• Operational Agility: Demonstrated capability managing high-volume operations or multi-tiered dining environments (e.g., banquets, multiple patios, or rooftop settings).
• Compliance Assets: Valid Serving It Right Certificate and FoodSafe Level 1/2 are strictly required.
• Technical Stack: Proficiency with restaurant-specific tech infrastructure (e.g., POS networks, OpenTable/SevenRooms, and modern inventory software). Experience with TouchBistro is considered a strong asset.
• Hotel Integration: Experience working with Hotel Operating Systems (e.g., Opera PMS, room charge integrations) is considered a strong asset due to our properties' unique hospitality and hotel partnerships.
• Beverage Knowledge: Wine & Spirit Education Trust (WSET Level 2 or higher) certification is preferred and considered a strong asset.

What We Offer

• Compensation: Competitive base salary of $75,000 paired with a performance-driven profit-sharing program.
• Benefits: Extended health, vision, and dental benefits package.
• Time Off: Paid time off (PTO) and progressive vacation allocations.
• Perks: Company-wide dining discounts across the entire Executive Table Group portfolio.
• Growth: Direct career trajectories and professional mentorship within a scaled corporate development network.