Restaurant Operations Manager
3 days ago
The General Manager is a key member of the Oliver & Bonacini Hospitality team, responsible for the overall success of the restaurant, including the dining room, bar, and private dining space.
Key Responsibilities:- Leadership and Management: Direct, coordinate, and plan the organization of all food and beverage operations, working closely with the Chef to ensure consistency, budget control, quality of service, and product.
- Service Standards: Achieve the highest service standards and exceed high guest expectations daily.
- Human Resources: In conjunction with the FOH/BOH management teams, accomplish human resources objectives by recruiting, selecting, orienting, assigning scheduling, and reviewing.
- Operational Objectives: Achieve operational objectives of all outlets by preparing and completing action plans, implementing productivity, quality, and standards of service.
- Private Dining Events: Work closely with the Events and Private Dining team to ensure successful day-to-day operations of private dining events.
- Conflict Resolution: Resolve associate and/or guest conflict through service recovery and implement change when necessary.
- Cost Control: Liaise with the BOH Management Team to control costs by reviewing portion control and quantities of preparation, minimizing waste.
- Inventory Management: Estimate food and beverage consumption and place orders with suppliers.
- Financial Management: Maintain budget and employee records, prepare payroll, and monitor records.
- Compliance: Avoid legal challenges by following all company and government legislations.
- Equipment Maintenance: Arrange for maintenance and repair of malfunctioned equipment.
- Employee Development: Develop managers and employees by ensuring regular one-on-ones, training and development, coaching, and performance evaluation.
- Culture and Engagement: Create an engaging and energetic environment where all associates work as a team.
- Marketing and Sales: Generate growth and restaurant sales through marketing initiatives.
- Financial Analysis: Regularly conduct P&L reviews to analyze financial metrics.
- A minimum of 5 years progressive experience within the hospitality industry.
- Experience in a similar environment.
- Self-starter, flexible, and able to work independently.
- Ability to multi-task and change priorities constantly as needed in a fast-paced environment.
- Ability to conduct written and verbal performance reviews.
- Strong business acumen.
- Must possess excellent verbal and written communication skills.
- Exceptional organizational skills.
- Post-secondary Degree/Diploma in Hospitality Management, Food and Beverage Management and/or equivalent an asset.
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