Client Summary:
With over 80 locations operational and more in development, it's clear that this group is growing. The success of this  Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.

JOB DESCRIPTION
A General Manager is an experienced restaurant and bar operator who possesses excellent communication skills and is a dynamic and hardworking leader.  They are full of fresh ideas and keen to take on all operational responsibilities.  They are a detailed and caring leader who is deeply committed to sharing their knowledge with our teams.  They are committed to developing future GMs and Chefs and their teams.
  
This position reports to the Regional Manager / Director of Operations. The overall purpose of the position is to achieve company objectives by driving sales through building guest count by generating industry-leading restaurant revenue, profit, expansion, and guest service goals by planning, leading, and directing the operation of the Corporate & Franchise restaurants within your region.
  
The successful Regional Manager will have an unparalleled passion for guest service, restaurant operation,s and management of profitability. 
  
  
KEY RESPONSIBILITIES

• Responsible for creating and enhancing a restaurant culture that drives excellence in every aspect of hospitality success: Making guests feel special, top-line revenues, excellent service, high-quality products, strong morale, and superior profit management to achieve financial goals.
• Establish, direct, and review performance standards in food preparation, and production to ensure effective, controlled, and coordinated results are achieved i.e. quality, recipe adherence, service, cost controls, etc.
• Monitors, directs and coordinates effective sanitation, cleanliness, and organization efforts throughout the operations.
• Establishes, directs, and reviews beverage procedures to ensure adequate security and accountability, quality, presentation, and service performance.
• Remains current on federal, provincial, and municipal laws and regulations for our industry. Produces approved budgets, and operates within established guidelines regarding costs, expenses, sales, and profits.
• Regional Managers are directly overseeing the recruitment, training, development, and mentoring of current GMs and Chefs and future GMs and Chefs.
• Direct involvement in and follow up with all disciplinary action, performance management working in conjunction with Human Resources with all management team members.
• Conducts frequent site reviews and audits of restaurants to ensure excellence in all areas.
• Handles or assists with any guest-related complaints and/or comments as well as coordinate the proper follow-up.
• Oversees the development of management and crew to ensure training and guidance.
• Prepares all local financial and operational reporting required delivering and analyzing the financial results of the restaurants regularly. Review any significant variances from the budgeted figures.  Ensures practices meet or exceed yearly financial targets.
• Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place. Also ensures that operating expenses are in line with those of comparable properties and industry standards.
• Evaluates training procedures to ensure that all employees are contributing to a high level of guest satisfaction.
• Management, teaching, and coaching of our business success foundation – “The Triangle” - Enduring High-Level Profitability – Shareholders, Care and Hospitality For Guest, Employer of Choice and Focus on Team Members
• Monitors any legal or labor issues related to the management of all properties.
• Champions recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry.
• Key contributor to long-term planning and brand positioning.
• Other duties as required and assigned by the President, Vice President of Operations, and/or Director of Operations
• Project management of multiple programs and priorities
• Multiple department communication and execution details for alignment of all food-related activities.
• Coordinate and implement food promotions, and menu planning to maximize guest experience and sales growth
• Coaching of General Managers, Chefs, and their teams on restaurant execution
• Develop and maintain positive relationships with key suppliers, influencers, and industry stakeholders through communication and support for operational teams
• Senior member of the Strategy Panel for the company, and delivery and implementation of tactics to the restaurant operators.

• Minimum of 2 to 3 years of successful restaurant operations, in a full-service restaurant chain
• Minimum 4 years as a successful restaurant management with proven financial management, in a high volume full-service restaurant (preferably premium casual).
• Proven strength and success with analytical costing work including cost controls, spreadsheet analysis, and recipe preparation.
• Knowledge of premium casual kitchen equipment, design, and systems.
• Excellent knowledge and high-level skills with all computer desktop systems, including but not limited to Microsoft Windows, Excel, Word,and  PowerPoint as well as Posi Touch Point of sale systems.
• Excellent understanding of and proven experience with sanitation, health and safety and systems that support same.
• Exceptional work ethic, combined with highly detailed communication both written and verbal.
• Uses time productively, maximizes efficiency, and meets challenging work goals.
• Takes initiative and pursues opportunities aligned with a strong ability to multi-task.
• Strong communication skills, rapport skills, and presentation skills
• Willingness to travel extensively throughout your region and Canada, as well as having a valid driver’s license and reliable vehicle is required.
• A college or university degree in hospitality, restaurants, and culinary arts, or a business education background is an asset.