Salary
$70-90K annually +bonus +tips +benefits
Regional Management or designate
Job Overview
The General Manager is the restaurant’s most senior leader and is responsible for developing and facilitating the required capabilities to deliver results at their restaurant. This brand requires an elevated experience and mindset for this fine dining establishment, and the General Manager leads this vison for the restaurant. They plan and direct all restaurant day-to-day operations and are accountable for key financial and performance measures, including sales, service recovery, health & safety, cleanliness inspections, guest experience, and employee engagement & retention.
Job responsibilities
•Financial & Restaurant Profitability
•Review, understand and operate towards the business goals and financial targets established by Regional Management
•Suggest operational improvements that drive restaurant sales or reduce costs
•Identify opportunities and best practices to improve profitability
•Alignment and maintaining margins according to plan ensuring inventory accuracy. Food & Restaurant Safety
•Ensure compliance with employment standards, human rights, health and safety, and WHMIS
•Ensure effective implementation and compliance of food safe and pest control programs
•Lead and drive restaurant quality checks including cleanliness inspections
•Submit requests for repairs and maintenance of the equipment and facility when required
Guest Experience
•Serve weekly in FOH or in the kitchen, preparing, cooking, and presenting menu items to maintain quality, consistency, and culinary leadership
•Observe, assess, and score the restaurant based on the pre-set brand standards audit
•Coach management and employees in the moment to educate and inspire a change in behavior
•Identify root causes to restaurant opportunities and develop action plans with Regional Management. Resolve in a timely manner
•Ensure negative guest experience issues which have been identified are resolved
Employee Engagement & Development
•Train, coach and develop staff to deliver a positive and performance-motivated employee culture
•Ensure that the restaurant is fully staffed with the right people by adhering to approved recruitment process developing and retaining great employees and maintaining a pipeline of candidates ready to fill vacancies
•Support corporate HR Department’s employee policies, procedures, and programs for a consistent experience for all employees
•Ensure all employee relations inquiries and complaints are handled promptly
Qualifications & Experience
•Minimum 2 years hospitality/food & beverage industry experience in a leadership role
•Secondary Education or equivalent proven and related work experience
•Food Safety and Responsible Alcohol Service certifications are required
Skills & Qualifications
•Strong communication skills in English; Japanese is considered an asset
•Strong leadership skills with an entrepreneurial spirit
•Driver of sales, profitability, and operational efficiency
•Proven history of hiring, coaching, and training
•Effective conflict management skills
•Innovative, detail oriented, and quality conscious
•Understanding of food handling and sanitation standards
•Positive attitude and a consistent display of professionalism
•Ability to take constructive feedback and leadership
