Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles—we’re building leadership teams that shape the future of hospitality.

The General Manager is responsible for the restaurant's sustained success, growth, and overall asset management as measured by total revenue and net income related to budgeted goals and objectives.
  
The General Manager is accountable for all day-to-day operations aspects of front-of-house activities and working with the Executive Chef and back-of-house. They are responsible for meeting or exceeding each guest's expectations of our brands experience by maintaining the highest standards of food and beverage quality, exceptional value and superior service. A General Manager adheres to company standards while exercising a proprietary style of management that conveys a strong sense of ownership.
  
Responsibilities:
  
Financial

• Prepare period and annual projections for the store.
• Achieve maximum sales and profits while maintaining good operations, standards, and procedures.
• Analyze period operating statements with Head Office and plan for any corrective action. Communicate to the management team how they are progressing toward achieving the desired results
• Increase sales and maximize profit by ensuring all P&L items are controlled and company objectives are achieved

• Recruit and maintain an hourly staff to ensure efficient operations of the restaurant.
• Recruit and train new Managers – a must for the development of all personnel and themselves
• Strive to become an effective interviewer and train the management team in proper interviewing procedures.
• Manage team member performance with clear feedback, recognition, reviews, coaching/teaching, and discipline

• Ensure proper training of new associates, formulate work schedules, and maintain good customer and public relations within the community.
• Supervise and direct associates in daily work activities.
• Maintain strict safety and sanitation standards
• Maintain proper inventories, ensure compliance with proper cash control procedures, and complete related accounting and administrative reports as required.
• May serve in any capacity within the restaurant as necessary due to associate absence, and perform related duties and assignments as required.

• Work with the Executive Chef to ensure that every menu item is handled according to health standards (receiving, storing, food handling, preparation, and portions).

• Maintain constant communication with the kitchen/chef to ensure proper service times.
• Ensure exceptional customer service

• Ensure that daily and weekly cleaning schedules are posted and in effect.
• Cleaning schedules must be reviewed and updated as needed.
• Ensure that a preventive maintenance program is in effect.
• Ensure that all associates have been trained in proper sanitation procedures.  

• Ensure fair treatment of all personnel.
• See that each new associate receives complete orientation and the restaurant and that proper training procedures are followed
• Communicate with suppliers in a fair and efficient manner