General Manager
Do you have a desire to run a fast moving and multi-million-dollar business without an MBA? Reporting to the Franchisee, the General Manager will ensure that all of our guests are provided with the best experience possible, and all day-to-day responsibilities are conducted in a professional manner.
Job Description

• Create, lead, and manage a positive and fun restaurant culture.
• Increase sales by ensuring guest satisfaction and prompt problem and guest concern resolution.
• Lead, implement and manage all aspect of human resources: recruitment and selection, coaching, training, performance management, recognition, and development.
• The general level of performance of all store staff will be the responsibility of the General Manager and the GM will ensure that proper policies and procedures are used/followed at all times.
• The General Manager will ensure that courtesy, speed, quality and cleanliness are top priorities in the minds of all employees. The General Manager will be responsible for all aspects of staff performance, working through his/her Assistant Managers for best results.
• The GM will develop a management schedule for the store, and allocate workloads and projects to the management team.
• The GM will conduct two formal quarterly performance reviews per year with each manager to assess performance, gain alignment on opportunities, establish store and development goals and monitor development of each plan.
• Lead, manage and deliver a friendly Perfect Guest Experience: dine-in, sports bar, team/conference room, take-out, and delivery services.
• Develop and manage the business plan: focus on standards, sales, costs, and personnel.
• Develop strong relationship with corporate staff and vendors to ensure the restaurant runs efficiently on a day-to-day basis and meets all policies and procedures.
• Maintain a positive attitude that promotes teamwork within the restaurant.
• Lead local store marketing and community involvement, plans and execution.
• Effectively oversee controllable costs: food, beverage, labour and quality control promo line.
• Manage fixed costs: continually research and evaluate to minimize costs and optimize the Service Level Agreement.
• Ensure operational and occupational health and safety standards are in place and followed.
• Establishes and maintains appropriate security protocols for guest, employee, and restaurant safety.
• The General Manager will be responsible for the day to day functions of the store, such as banking, cash control, maintenance of store records, purchasing of food & beverage and supplies, checking of invoices for accuracy with respect to price charged, amount received and proper extensions.
• Complete responsibility for the financial performance of the restaurant will rest with this individual, and any recommendations in this area should be given to the Franchisee. Duties will include the completion and management of weekly/monthly P&L statements and reconciliation of monthly statements. The GM will have complete understanding of weekly, monthly and yearly operating budgets.
• The General Manager will be responsible for implementing any operational changes, including new menu items, recipes or procedures that are approved by the company.

• 3-5 years of progressive management experience in a full-service restaurant is highly
• Proven leadership skills and ability to follow-through.
• Knowledge of computers (MS Word, Excel) and Point of Sale system.
• Proficient in the following dimensions of restaurant functions: core brand standards, preparation, purchasing, sanitation, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must be able to work flexible hours during, evening, weekends, and holidays.
• Strong analytical/decision-making skills.
• Leadership skills - able to direct, coach and supervise a team.
• Strong business acumen, including an understanding of budgets and operating costs.
• Strong communication and interpersonal skills, both written and oral.
• Customer service skills - able to exceed guest expectations.
• Ability to multi-task in a fast-paced environment.
• You must be able to perform efficiently during high volume peak periods.
• Must be eligible to work in Canada.
• Must be able to follow company standard, polices and Ministry of health requirements.
• Experience in maintaining Privacy and confidentiality following the Company's policy.
• Experience using POS systems to create the staff schedule for the Front of House.
• Experience in maintaining appropriate staffing labour rates.
• GM Should report weekly inventory, food cost and LWB cost and sales numbers (how much purchased and how much sold for).
• Experience working alongside a Kitchen Manager to ensure his/her duties are adhered too.
• Target bonuses on top of base salary and based around increased sales and labour cost efficiencies will be reviewed with successful candidate in due coarse
• Improving business performance is a key goal