Restaurant General Manager

22 hours ago


London, Canada Kluck it inc Full time

Duties and Responsibilities:
Financial Management
- Avoid legal challenges by following all company and government legislations
- Be accountable for the business performance of the restaurant
- Set budgets with the CEO and Senior Management, and ensure they are continually reviewed and achieved
- Regularly conduct P&L reviews to analyze financial metrics
- Prepare reports on a daily, weekly and monthly basis, clearly denoting labour and COGS
- Achieve operational objectives by preparing and completing action plans, implementing productivity, quality and standards of service
- Create and execute plans for department sales, profit, and employee development
- Liaise with the Management team to control costs by reviewing portion control, quantities of preparation, and minimizing waste
- Generate growth and restaurant sales through marketing initiatives
- Coordinate marketing activities, such as promotional events and customer relationship management initiatives, in conjunction with the Marketing team
- Ensure war reports and cash outs are prepared accurately
- Maintain a petty cash with receipts for all purchases and ensure submission to Accounting in a timely fashion

Personnel Management
- Make hiring, escalating disciplinary and termination decisions
- Prepare payroll, gratuity distribution, and maintain accurate employee records
- Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
- Facilitate and participate in on-going education for team members including creating training programs
- Monitor and facilitate team member recognition
- Make decisions concerning development, promotion, and disciplinary action affecting team members
- Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
- Create an engaging and energetic environment where all associates work as a highly functioning team

Shift Execution
- Perform opening, mid and closing shift duties
- Manage daily operations including cleanliness, organization, revenue opportunities and staffing
- Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale
- Exercise discretion and independent judgment in facilitating zone management
- Respond to customer complaints promptly through service recovery and implement change when necessary to optimize consistent guest satisfaction
- Ensure that all employees adhere to the company’s uniform standards
- Organize table reservations, greet customers arrival and departures
- Advise customers on menu and wine recommendations
- Oversee wine and cocktail lists with Bar Manager, verify costs and inventory are at proper targets
- Coordinate menus with Executive and/or Head Chef, train employees accordingly
- Work closely with Events and Private Dining to ensure successful day to day operations
- Quickly and accurately identify critical information and make independent judgments in accordance with company philosophies and business practices

Guest Relations Management
- Manage guest relations and guest recovery
- Provide exceptional guest service, thereby setting the standard for all employees
- Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards

Operational Execution
- Manage labour and all costs to budget
- Plan and coordinate menus with the Executive Chef, Executive Sous Chef and Chef de Cuisine
- Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met
- Complete weekly ordering of supplies
- Manage orders and inventory; maintain records of all purchases
- Coordinate purchases and invoice with the Accounting Department to ensure timely inclusion in mid
- and end of month COGS calculation as well as timely payment
- Manage all necessary repair and maintenance issues: review contracts and maintain scheduled preventative maintenance based on business volume and seasonal change; refer to approved suppliers and submit additional suppliers for consideration; ensure sufficient number of quotes are obtained prior to executing repairs; submit quotes for approval by superior for significant CAPEX expenses
- Ensure safety and sanitation is in complete compliance with all local, provincial and federal regulations
- Ensure the restaurant, bar and safe service of alcohol is in complete compliance with all local, provincial and federal regulations

Skills and Requirements

Education & Experience
- Minimum of 5+ years’ experience as the General Manager of a high volume restaurant
- Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent a preferred asset
- Sommelier accreditation or wine education an asset

Knowledge, Skills, and Abilities Required
- Demonstrated knowledge of financial and operational management
- Excellent service skills



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