Job Description

We are looking for a

GENERAL MANAGER

to join out FOH team!!!!



The

GENERAL MANAGER

is an integral contributor to the overall success of the restaurant. The

GENERAL MANAGER

will direct, coordinate and plan the organization of all food and beverage while working beside the Chef de Cuisine to ensure consistency, budget control and quality of service and product. The

GENERAL MANAGER

will have a proven ability to lead a team in the pursuit and delivery of exceptional guest experiences, while effectively enforcing the company's policies and procedures and maintaining financial responsibility.

DUTIES & RESPONSIBILITES:

Personnel Management

Hire, train, coach and develop all front of house employees through ongoing feedback and the establishment of performance expectations Create an engaging and energetic environment where all associates work as a highly functioning team Prepare payroll, gratuity distribution and maintain accurate employee records

Shift Execution

Manage daily operations including cleanliness, organization, revenue opportunities and staffing Manage staff, deliver daily briefings, provide feedback, maintain a high level of employee morale

Guest Relations Management

Manage guest relations and guest recovery Provide exceptional guest service, thereby setting the standard for all employees

Financial Management

Set budgets with ownership, and ensure they are continually reviewed and achieved Regularly conduct P&L reviews to analyze financial metrics Prepare reports on a daily, weekly and monthly basis, clearly denoting labour and COGS Ensure cash outs are prepared accurately and petty cash is maintained

Operational Execution

Manage labour and all costs to budget Plan and coordinate menus with the Chef de Cuisine Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met

SKILLS & QUALIFICATIONS:

5+ years' experience as the General Manager of a high volume ($3M-5M) premium restaurant required 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 Demonstrated knowledge of financial and operational management Exceptional guest service orientation Must possess a strong attention to detail Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast-paced environment Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels Ability to motivate and manage staff and work effectively in a management team Exceptional interpersonal skills Long periods of standing and walking is required

WHEATSHEAF TAVERN

recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.