General Manager Toronto

Blue Shock Executive Search; Toronto; On-site; CAD 65,000 - 90,000; Full time

Job summary

A leading executive search firm seeks a General Manager for restaurants in Toronto. The role involves overseeing restaurant operations, enhancing guest experience, managing financial performance, and developing team skills. Candidates should have experience in operations management and a passion for delivering exceptional hospitality.

Qualifications

• 2-5+ years of successful restaurant operations management experience.
• Proficient in cost controls, spreadsheet analysis, and recipe development.
• Strong communication skills and initiative.

Responsibilities

• Foster a restaurant culture that drives excellence in hospitality.
• Recruit, train, and mentor management staff.
• Prepare and analyze weekly financial and operational reports.

Skills

Leadership

Communication

Financial Management

Cost Control

Education

College or university degree in hospitality, culinary arts, or related fields

Tools

Microsoft Office

POS systems

Job description

Job Description

Blue Shock Executive Search, established in 2003, is a renowned executive search firm specializing in recruiting top-tier candidates across the restaurant, hospitality, and food service sectors. We focus on connecting exceptional talent with leading employers in Canada and the US. Our team is dedicated to advancing your career by aligning opportunities with your skills and aspirations.

Our clients' vibe is upbeat and stylish, energized by music, magnetic people, and spaces that feel as good as they look. Our chef-driven menu offers bold, refined dishes that cater to every craving—fresh yet familiar, easy to love and revisit.

Position Overview:

We are seeking a General Manager with the highest standards in operations, guest experience, team development, and financial success. The role involves delivering all company objectives related to restaurant revenue, profit, people training and development, and guest service by planning, leading, and directing restaurant operations as the #1 in command.

Key Responsibilities:

• Foster a restaurant culture that drives excellence in hospitality, including top-line revenue, service standards, product quality, morale, and profit management.
• Collaborate with the Executive Chef to establish and review food quality, service, and cost controls.
• Ensure sanitation, cleanliness, and organization across the operation, managing maintenance reporting.
• Oversee beverage programs, ensuring quality, presentation, and service standards.
• Stay current with relevant laws and regulations; produce budgets and operate within financial guidelines.
• Recruit, train, develop, and mentor management staff.
• Handle disciplinary actions and performance management.
• Conduct site reviews and audits to maintain excellence.
• Address guest complaints and comments, ensuring proper follow-up.
• Develop management and staff through training and guidance.
• Prepare and analyze weekly financial and operational reports, ensuring targets are met.
• Monitor expenses and implement cost-containment practices.
• Evaluate training procedures to enhance guest satisfaction.

Qualifications:

• 2-5+ years of successful restaurant operations management, including financial management and operational systems knowledge.
• Proficiency in cost controls, spreadsheet analysis, and recipe development.
• High proficiency with computer systems, including Microsoft Office and POS systems.
• Knowledge of kitchen equipment, design, and sanitation standards.
• Strong communication skills, work ethic, and initiative.
• Willingness to travel extensively within the region and Canada; valid driver’s license and reliable vehicle required.
• College or university degree in hospitality, culinary arts, or related fields is an asset.