General/ Operations Manager Position

3 weeks ago

Halifax, Canada Harvest Clean Eats Full time

In any business, the general manager must have a grasp of all facets of the restaurant. Every manager should be able to hop on the line and help with a lunch rush, make smoothies & coffee or even be able to fill in for a prep shift if necessary. The General Manager is responsible for managing productivity and labor cost to ensure the restaurant is profitable. The General Manager is also responsible for the staff’s knowledge and commitment. They must lead by example, have a handle on financial forecasts, budget objectives, and all the other numbers. The General Manager represents the restaurant not just while he’s in the restaurant but out in the community as well.

As a HARVEST restaurant manager, you will be responsible for the day-to-day operations including training, staffing, labour costs, scheduling, ordering and active floor management. Reporting directly to the Directorof Operations, your role is crucial in the development of the HARVEST brand. Inspiring your team and providing support is of utmost importance.

− At least 2 years of experience in the hospitality industry

− Knowledge of restaurant supply chains

− Strong organizational and interpersonal skills

− Management skills and ability to lead a team

− Excellent communication and teamwork skills

− Food and Safety Certification, Smart serve

**Tasks and Responsibilities**:
− Respectfully follows the expectations and standards set out by HARVEST Clean Eats

− Achieve company goals and objectives by working closely with your team

− Performs daily sales and labour reports

− Create schedule according to labour targets

− Resolves customer problems, including menu questions, pricing questions & customer complaints

− Recruits, rewards, and terminates staff when needed

− Hire and train staff (including servers & baristas, line & prep cooks, team leads & assistant managers)

− To carry out catering orders timely, accurately, and efficiently

− Exhibits a positive attitude with all guests and employees

− Schedule, plan and organize staff meetings and training

− Adheres to maintenance guidelines of restaurant equipment

− Report outstanding issues to Director of Operations

− Order products and ingredients based on requirements

− Delegate tasks and responsibilities to Team Leads and Assistant Manager

− Be present on the floor

Pay: $18.00-$20.00 per hour

Expected hours: No more than 40 per week

**Benefits**:

- Discounted or free food
- Flexible schedule
- Store discount

Supplemental pay types:

- Tips

Work Location: In person

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