General Manager - Luca

Push Operations; Calgary; On-site; CAD 90,000 - 130,000; Full time

Job summary

Luca is seeking a General Manager to oversee Front of House operations, ensuring quality, safety and profitability in a high-volume setting. You will work closely with the Executive Chef to align with company policies and drive guest satisfaction.

The role requires leadership in hiring, coaching, and development of Front of House teams, with emphasis on achieving P&L targets and maintaining operational standards across all shifts.

Qualifications

• 3+ years in hospitality GM or senior management in a high-volume setting.
• Strong guest service foundations; ability to coach, build a team, problem solving and leadership.
• Demonstrated financial acumen with P&L statements, budgets, forecasting, COGS and labour models.
• Must be organized, self-motivated and proactive with strong attention to detail.
• Proficient with computers (POS) and technology.

Responsibilities

• Anticipate and accommodate the needs of guests.
• Oversee the general cleanliness and maintenance of Front of House and the venue.
• Lead interviewing, hiring, and training of new applicants.
• Oversee scheduling, growth opportunities, and team development of Front of House staff.
• Responsible for Front of House performance reviews with the Director of Operations.
• Maintain Front of House operations for quality, safety, beverage accuracy, efficiency and profitability.

Skills

Problem solving

Deadline pressure

Positive energy

Team leadership

Tools

POS systems

Microsoft Office

Job description

We are seeking General Managers to join our team at Luca! The General Manager oversees the daily activities of the Front of House operations and team members in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation.

Position: General Manager

GENERAL RESPONSIBILITIES

• Anticipate and accommodate the needs of guests.
• Oversee the general cleanliness, and maintenance of the Front of House and the entire venue.
• Conduct decision making process for interviewing, hiring, and training of new applicants.
• Oversee the scheduling, growth opportunities, and team member development of all Front of House team members.
• Responsible for all Front of House job performance reviews in conjunction with the Director of Operations.
• Oversee Front of House operations to ensure quality, safety, beverage recipe accuracy, efficiency, and profitability.
• Possesses in depth knowledge of operations systems, with includes payroll, inventory, and purchasing.
• Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.
• Oversee company sanitation standards.
• Coaches and develops Front of House team members by setting clear guidelines and expectations.
• Oversee that all mechanical systems are in good working order and compliant with all federal, provincial, and local ordinances.
• Ensure all team members are compliant with all Front of House standards and procedures.
• Possesses in depth knowledge of all food and beverage menus.
• Oversees that all guests and team members concerns are resolved.
• Practical knowledge of the job duties of all supervised team members
• Communicates clearly and concisely with team member during service.
• Oversees the completion of all opening and closing procedures as prescribed by the company.
• Oversees the replacement or repair of all breakage and damage to equipment of furniture.
• Attends, leads, and participates in any training sessions, departmental meeting, or pre-service meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays positive and professional attitude.
• Demonstrates knowledge of venue, Vintage Group, its partners, and supporting environments.
• Works as a part of a team and provides help and support to fellow team member.
• Oversee that the venue is compliant with all laws and regulations, and company policies.
• Assist and/or complete additional tasks as assigned.

EDUCATION/WORKING KNOWLEDGE

• Minimum 3 years of previous hospitality experience in General Manager or senior management role within a high-volume setting.
• Strong guest service foundations, ability to coach, build a team, problem solving, and leadership skills required.
• Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labour models.
• Must be organized, self motivated and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products) POS, and technology.

SKILLS

• Must have strong problem-solving skills.
• Ability to work under pressure and meet deadlines.
• Must have good positive energy throughout the day.
• May work extended hours, irregular shifts, evening and/or weekend shifts. Holiday work will be required.
• Maintain a professional, neat, and well-groomed appearance adhering to Vintage Group standards.
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner.
• Ability to maintain a high level of confidentiality.