Restaurant General Manager

One Therapy Network; Kelowna; On-site; CAD 46,000 - 60,000; Full time

Job summary

A prominent restaurant franchise in Kelowna is seeking a Restaurant General Manager to oversee operations at its Orchard Park Mall location. This role requires a minimum of 3 years in the food industry, including supervisory experience. Responsibilities include maintaining food quality, guest satisfaction, and financial targets while managing staff schedules and compliance with health regulations. The ideal candidate will possess strong leadership and communication skills with a focus on customer service.

Benefits

Extensive Medical/Dental Benefits

Disability Benefits

Flexible Scheduling

Qualifications

• 3 years of experience in the food industry with supervisory experience.
• Strong ability and interest in developing others.
• Basic or Intermediate First Aid certification is preferred.

Responsibilities

• Oversee restaurant operations ensuring quality and customer satisfaction.
• Recruit and manage staff while ensuring compliance with health regulations.
• Maintain financial performance through effective budgeting and cost control.

Skills

Interpersonal skills

Communication

Leadership

Problem-Solving

Customer Focus

Education

High school diploma or equivalent

FOODSAFE Level 1

Tools

POS systems

Windows 11

Microsoft 365 Business

Job description

A&W Restaurants in Kelowna, BC is seeking a Restaurant General Manager to start immediately at our Orchard Park Mall location.

Base Salary: $46,500 annual. Total Compensation: $59,675 annual.

Benefits

Extensive single or family Medical/Dental Benefit, Pharmaceuticals, Hospital Care, Paramedical, Medical Equipment, Travel, Visioncare, Basic and Optional Life, AD&D, optional Group RRSP, Disability Benefits and Bonus.

Company Overview

The McMurray Group is a franchise company with A&W restaurants extending across Western Canada and the Yukon Territories. Our working environment is based on respect and listening. Everyone's efforts and results are recognized and celebrated.

Hours per week

40

Language

English

Education

Secondary School Certificate or equivalent

Experience

3 years of experience in food industry. Supervisory/Management experience is an asset.

Role

The Restaurant Manager is responsible for all aspects of restaurant operations including the quality and consistency of the customer experience, adherence to A&W standards, Provincial WCB, Employment and Health Regulations, the development of a motivated and productive team, and ultimately, the growth and profitability of the business.

Responsibilities

Operations

• Balance key goals including food quality, speed of service, guest experience, and cost control through effective oversight of operating systems.
• Oversee weekly P&L performance including cost of goods, labour costs, and operating expenses.
• Maintain A&W operational standards and conduct regular performance reviews; identify areas for improvement and implement corrective actions.
• Ensure compliance with WorkSafeBC, public health, and provincial employment standards.
• Develop and manage staff scheduling to meet labour targets and support smooth operations.
• Ensure all equipment and facilities remain in proper working condition and coordinate repairs as needed.
• Foster a positive workplace environment and team morale.
• Monitor and enforce adherence to health and safety regulations and food safety standards.

Human Resources

• Recruit and hire hourly staff; participate in hiring supervisors and assistant managers.
• Address performance issues, coach team members, and terminate employment when required.
• Provide leadership development, mentoring, and succession planning.
• Lead restaurant meetings and support effective communication.
• Ensure payroll and scheduling practices comply with employment standards.
• Promote a safe, healthy, inclusive workplace.
• Document critical incidents and report appropriately.
• Ensure monthly Health & Safety meetings are completed, documented, and followed up.
• Maintain strong knowledge of HR policies and ensure consistent application.

Financial

• Complete daily, weekly, and period-end accounting and administrative tasks accurately and on time.
• Manage inventory processes including ordering, waste tracking, cost control, and weekly counts.
• Apply cash, food cost, and labour cost controls to ensure profitability.
• Achieve financial targets by managing controllable costs and optimising operations.
• Forecast sales volume and adjust strategies to meet budget and growth targets.
• Monitor revenues and adjust procedures when appropriate.

Customer Service

• Ensure cleanliness, sanitation, and safe food‑handling practices throughout the restaurant.
• Maintain high guest satisfaction through effective staffing, preparation, and leadership.
• Oversee local marketing initiatives and community engagement.
• Address guest incidents and complaints using effective service recovery.
• Ensure team appearance, behaviour, and professionalism meet A&W standards.
• Monitor guest feedback trends and adjust strategies as needed.
• Resolve customer concerns and ensure compliance with health and safety regulations.

Qualifications & Requirements

• Strong interpersonal, communication, and leadership skills with supervisory experience.
• Expertise in all restaurant positions and operating systems.
• Thorough knowledge of standard Restaurant Operating Systems and Standards.
• Strong ability and interest in developing others.
• Ability to complete accounting tasks and manage administrative responsibilities.
• FOODSAFE Level 1 required; Level 2 preferred.
• Basic or Intermediate First Aid certification.
• High school diploma or equivalent; hospitality training an asset.
• Proficiency in POS systems, Windows 11, and Microsoft 365 Business.

Competencies

• Leadership & People Development: Ability to inspire, coach, and develop team members.
• Operational Expertise: Strong understanding of restaurant systems, standards, and regulatory requirements.
• Financial Insight: Ability to manage budgets, analyze P&Ls, and control costs.
• Customer Focus: Commitment to delivering positive guest experiences.
• Decision-Making: Ability to make sound decisions under pressure.
• Communication: Strong verbal and written communication skills.
• Problem-Solving: Ability to identify issues, assess risk, and implement solutions.

Working Conditions

• Fast‑paced food service environment.
• Standing for extended periods; occasional lifting up to 25 lbs.
• Repetitive motion and lateral stepping for extended periods.
• Flexible availability including evenings, weekends, holidays, and emergencies.
• Responsible for full restaurant oversight during operating hours.

Posted: August 29, 2024