Job Description

Reporting to the Business Development Manager, the General Manager will own the overall 4-wall business.
The General Manager will work closely with the Kitchen Manager and Assistant General Manager to ensure the front of house and back of house operations are aligned with company policies and procedures. It is expected that this individual brings a significant amount of business acumen to balance all operating costs including labour, food waste, discounts as well as leadership and interpersonal skills that achieve and maintain safe environments for employees and guests.
They must understand the operations in its entirety to monitor and motivate the leadership team and their staff.
The General Manager is vital in optimizing company profit by creating the best possible guest experience while inspiring and maintaining high team morale.
They are responsible for team building from coaching for growth and success, to staff development with their ultimate goal of creating future managers.
The ideal manager would be a resourceful, process-oriented problem solver, who can communicate clearly while working in a fast-paced environment with great attention to detail and organizational skills.
Has a thorough grasp on the happenings within their location both financially and physically
Maintains an inspection ready restaurant including kitchen, bar, eat-in and storage areas at all times
Owns all aspects in regards to cash handling, cash reports, etc.
Acts as a role model for all of standards and policies including inclusivity, attendance, code of
conduct, positive attitude and uniform policy, etc.
Champions product knowledge to be able to make recommendations and educate guests on the menu,
retail items, mobile app, etc.
Meets labour costs objectives when creating and publishing weekly schedules and updates projections
based on trends and previous years' sales
Controls food cost and usage by following proper prep, portioning and waste control procedures
Reviews the Profit and Lost statement and General Ledger in a timely manner
Works directly with the services providers to coordinate repairs and maintenance schedules to keep
equipment and all restaurant areas in good standing
Enforces good preventative maintenance on equipment and acts proactively to decrease risks to
employees, guests and company assets
Promotes local restaurant marketing initiatives to drive up sales through staff education and guest
interactions in-person and online
Monitors the logs, systems and procedures within the restaurant such as temperature logs, training
completions, cash reports, timesheets, etc.
Oversees order deliveries ensuring the team is adhering to shipping requirements and checking for
discrepancies and ingredient quality
Reacts appropriately when an employee is injured at work by following the health and safety procedure
and filling out an incident report and WSIB form
Leads the full hiring cycle and promotion process for all staff
Builds a strong team and cultivates and adjusts a succession plan as needed
Develops skills within the leadership team to better understand how they currently impact the business
Leads the pre-shift meetings ensuring no points are forgotten and the team is informed and engaged
Contributes to a safe and warm environment by respecting and accepting all individuals who enter the
restaurant

Job Requirements: Has a SmartServe certification
Has a flexible availability to work evenings, weekends and holidays according to restaurant needs
At least 4 years of serving and/or bartending experience in a high volume restaurant environment
At least 1 year of experience in a leadership or management position
Motivated learner when it comes to technology, software and restaurant operations
Excellent communication skills, organizational skills and problem-solving skills