SUMMARY:
Reporting to ownership, the General Manager is fully accountable for the overall success of the restaurant. They maintain complete ownership of guest experience, finance, sales growth, legal compliance, and team development/culture.
With proven, exceptional abilities and industry experience, the General Manager is a visionary individual who drives excellence throughout their operation. They are entirely responsible for their venue and the people within (employees and guests), striving to consistently deliver world-class experiences, lead by example, and be an outstanding ambassador for the brand.
CORE RESPONSIBILITIES:
- Driving sales & covers by providing phenomenal dining experiences that encourage repeat visit and new referrals
- Owning the business's financials (P&L management; beating all provided targets for COGS, labour, sales, guest scoring, and KPI's)
- Building, leading, and training the entire team
- Responsible for all aspects of building R&M, OS&E, and supplier relations
- Championing the brand through consistent 5-star execution across all touchpoints (atmosphere/environment, service, food & drinks)
- Ensuring compliance throughout all aspects of the business
- Building & presenting annual business plans to leadership, as well as providing weekly, monthly, and quarterly insights on all areas of your business at team meetings
- Leading 4-wall marketing & community networking initiatives
KEY DUTIES:
SHIFT MANAGEMENT
- Review reservation notes for day and make note of any VIPs, special requests, communicate all notes with Head Chef
- Perform opening, mid, and closing management duties, using the provided checklists, to ensure smooth operations throughout the day
- Manage staff during service, provide immediate feedback, maintain a high level of morale on the floor
- Organize table reservations to maximise seating capacity, greet guests upon arrival and departure
- Make quick and accurate decisions on the floor in accordance with company philosophies and business practices, demonstrating your ability to effectively problem-solve in real-time
- Consistently and frequently audit the ambiance of the restaurant adjust lighting, music volume, to meet brand standards
- Perform all EON duties including: cashouts, approving and adjusting clock-in and out times, EON notes, complete closing checklist
- Ensure the safety of the building and all staff
GUEST RELATIONS MANAGEMENT
- Respond to guest feedback promptly throughout service, recover and implement change when necessary to optimize consistent guest satisfaction (ensure no one leaves unhappy)
- Advise guests on menu and wine recommendations
- Provide exceptional guest service, thereby setting the standard for all employees
- Conduct audits by actively listening to staff interactions with guests, ensuring that the guest experience consistently meets the highest standards of quality and service
- Know every VIP by name, ensure they have a direct line of contact to you, ensure staff are trained on VIP management
PEOPLE MANAGEMENT
- Organize and lead the weekly management meeting to discuss key performance indicators (KPIs) and operations including; Labour, COGS, Cleaning & Maintenance, Health & Safety, Training & Staff Development, Top-Line Sales, VIPs, Guest Feedback & Recovery, Menu Updates, Day-to-Day Operations
- Recruit, retain, and nurture the professional development of the entire management and hourly team. You are responsible to hire the right people, train them properly, have the right amount of staff for volume of business, and plan ahead for busy seasons and shoulder seasons
- Foster a positive and safe working environment for all employees
- Provide comprehensive training to all FOH staff members, covering menu knowledge, service standards, guest relations, and professionalism
- Ensure all onboarding practices are being followed as outlined by the company
- Uphold Progressive Discipline practices through proper documentation and feedback sessions, ensuring accountability and continuous improvement
MARKETING & BRAND MANAGEMENT
- Responsible for 4-wall marketing and brand management including online review response on all mandated platforms including OpenTable, Google, and Trip Advisor
- Execution of brand standards through; environment (building maintenance, furniture and smallwares quality, cleanliness), atmosphere (lighting, music, temperature), service (staff selection, uniform standards, service quality, scheduling efficiency, training level of staff), food and beverage (execution quality and meeting specs, delivery to table times, quality control)
- Menu inventory, ordering, and printing
- Inventory and re-ordering of promotional materials including coasters, business cards, pens, matches, and POS materials
- Inventory and re-ordering of all staff uniforms
BUILDING OPERATIONS MANAGEMENT
- Conduct daily venue walk-throughs to verify compliance with health and safety standards
- Maintain relationships with third-party services, such as waste management and pest control
- Ensure safety and sanitation is in complete compliance with all local, provincial, and federal regulations
- Ensure the restaurant and bar are following safe service of alcohol in complete compliance with all local, provincial, and federal regulations
- Identify all necessary repair and maintenance issues, review contracts, and maintain scheduled preventative maintenance based on business volume and seasonal changes
KPI’S, SYSTEMS, & CASH MANAGEMENT
- Conduct and supervise bi-monthly inventory on all, liquor, wine, beer, and non-alcoholic items
- Conduct and supervise monthly inventory on all restaurant smallwares
- Promptly submit invoices to the accounting department, ensuring their timely inclusion in mid-month and month-end COGS calculation, as well as timely payment
- Ensure all wine, liquor, beer, and non-alcoholic beverage COGS align with company targets on a bi-monthly, monthly, quarterly, and yearly basis
- Oversee wine and cocktail list management with the Bar Manager, verifying costs and inventory are at proper targets
- Efficiently oversee FOH labor costs, ensuring they align with established targets
- Ensure weekly financial reporting and cash outs are prepared and submitted accurately
- Manage the petty cash, diligently keep track of receipts for all purchases and promptly submit them to the accounting department
HRMS & PAYROLL MANAGEMENT
- Utilize the company HR system to accurately track employee attendance, hours worked, and overtime, ensuring compliance with labor regulations and company policies
- Regularly review and adjust staffing levels based on business demands, taking into account sales forecasts and historical data to avoid overstaffing or understaffing situations
- Ensure proper documentation and record-keeping in HR system, including employee files, time-off requests, and performance evaluations, to facilitate effective people management
QUALIFICATIONS AND SKILLS:
- Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset
- Sommelier accreditation or wine education an asset
- 5+ years’ experience as the General Manager of a premium restaurant required
- Demonstrated knowledge of financial and operational management
- Exceptional guest service orientation
- Must possess a strong attention to detail
- Proven problem solving abilities
- Exceptional interpersonal skills
- Experience working in a team-oriented, collaborative environment
- Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels
- Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast-paced environment
- Ability to motivate and manage staff and work effectively in a management team
- Long periods of standing and walking is required
- Must be available to work evenings, weekends, and holidays
Job Type: Full-time
Pay: $80,000.00-$95,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- Store discount
- Vision care
Work Location: In person
