General Manager

2 months ago

Vancouver, Canada Gastronomy Gastown Full time

General Managers are restaurant professionals who possess the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow as we expand. While maintaining friendly and enjoyable work environment.

The General Manager is responsible for the overall quality and profitability of the business, leading front and back of house operations. The General Manager is a smart-creative, a keen strategizer, and visionary. With 2-5 year minamum of management experience wine knowledge is a plus. They will create and maintain a profitable, engaging and safe restaurant that sets standards in the food, service and hospitality sector. Leading a team 20+ staff.

THE DETAILS: General Manager

Staff Management:
Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employees.

Planning and conducting regular training, both formal and informal, with all front of house staff.

Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.

Ensuring that personnel issues are carried out in accordance with established company policies and procedures.

Maintaining open and clear communication with the staff and other Managers.

Conducting reviews and other periodic employee assessment as needed.

Writing weekly schedule for front of house staff.

Service and Sales Management:
Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons.

Ensuring staff is implementing excellent service, hospitality, food and beverage consistently.

Reviewing and approving the planning, implementation and success of service.

Regularly attending and monitoring service.

Soliciting and reacting appropriately to positive and negative feedback from guests.

Inventory and Operations Management:
Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Directors’ of Operations and approving/disapproving as appropriate.

Ensuring completion of various daily, weekly, monthly and quarterly reports in a timely and accurate manner.

Supervising monthley food and beverage inventory count.

Completing monthly glass, and silver inventory.

Reviewing reports and makes operating recommendations to Directors’ of Operations.

Working with Director of Operations to monitor maintenance activities and preventive maintenance programs.

Supporting marketing and outreach efforts and offering input and suggestions.

analyzing and monitoring the hospitality market conditions in order to anticipate market changes or trends that could affect the profitability of the business.

THE REQUIREMENTS:
Currently a Manager in a restaurant with a minimum of 2-5 years of experience in a high volume, full service, fine
- casual dining restaurant.

Degree in Hospitality Management/ Culinary Degree is a plus

High service standards, strong work ethic and attention to detail

Ability to multitask in a demanding and fast paced environment with efficiency and grace

Proven ability to lead others, positively influence employee behavior and interact with team members in any role

Must have excellent verbal communication skills and have the ability to work a flexible schedule

Basic computer knowledge including Word and Excel

Must possess strong understandings of P&L and business management

Classic Wine Service and Knowledge is a plus.

Conflict Resolution

Passion for customer service

Event Management/Organization

Experience in a High-Volume Environment

Food/Beverage Pairing

Food Preparation Knowledge

THE REWARDS:
Competitive salary package

Medical insurance options

Paid vacation

Upward growth potential

**Salary**: $45,000.00-$50,000.00 per year

**Benefits**:

- Company events
- Dental care
- Discounted or free food
- Extended health care
- Paid time off
- Store discount

Flexible Language Requirement:

- French not required

Schedule:

- Monday to Friday
- Weekend availability

Supplemental pay types:

- Tips

Ability to commute/relocate:

- Vancouver, BC V6A 1K2: reliably commute or plan to relocate before starting work (required)

Work Location: One location

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