General Manager

_**What’s An “Other Bird”?**_

The Other Bird is a hospitality family that includes _The Mule & Rapscallion & Co._(Hamilton, ON), _Burro _(Burlington, ON), and _The Mule_ (Port Dover).

We are a young, growing, and fun-loving company that believes in providing amazing culinary and service experiences. We are excited to be expanding **The Mule** to a new location in the **York University **community in the near future
- **The Basic Gist**_

The General Manager works to ensure an overall successful restaurant operation with the support of The Other Bird's Operations Team. This position is directly responsible for organizing and overseeing all restaurant departments, including both Front-of-House & Back-of-House operations, as well as championing the achievement of long-term goals, including sales targets, guest satisfaction & team development.

That’s a lot of hats — and the General Manager wears them all (stylishly) by delivering clear, consistent communication and organizational prowess.
- **The Job**:_

**Operations (or The Day-To-Day Stuff)**:

- _Be the boss:_ organize and oversee daily restaurant operations, while delegating and working with their management team.
- _Be the boss, pt. II:_ Take ultimate responsibility for sales, purchasing, inventory, staffing, training, customer relations, and inter-departmental communication.
- _Follow the rules:_ Ensure compliance with fire, health, and safety regulations, adherence to the Liquor License Act, Ontario Health & Safety Act, etc.
- _Stay in touch:_ Liaise with The Other Bird Operations Team on a consistent basis.
- _Set the calendar:_ Ensure appropriate business hours and consistent scheduling is maintained and in accordance with business needs.
- _Mind the flock:_ Facilitate all staff hiring and performance reviews, in cooperation with The Other Bird’s HR team.
- _Meet the people: _Attend meetings, including Other Bird manager meetings, restaurant managers meetings, and general staff meetings.
- _Work with the family:_ Be familiar with the management staff of all Other Bird outlets; collaborate on staffing, events, and overall communication at all times.

**Business Management (or The Numbers)**:

- _Crunch the numbers:_ Maintain a comprehensive understanding of all restaurant operations, and be confident in reporting financial numbers & operational updates to The Other Bird Operations team.
- _Spend the money:_ Prepare an annual restaurant budget for, in consultation with the Other Bird’s Vice-President of Operations.
- _Crunch the numbers (again):_ Review monthly statements to ensure that all annual goals are met.
- _Help further crunch the numbers:_ Communicate with The Other Bird's Bookkeepers and HR team to facilitate payroll and fiscal administration.
- **How Much Work & When**:_
- 40 hours per week
- Must be able to balance weekly schedule based on business needs.
- Must be able to adjust hours for administrative, social, or other needs outside normal business hours.
- We don’t want you to over-work, and we don’t want you to under-work. We just expect you to manage your time.
- **In Exchange For Work, We Will Give You**:_
- Salary, based on experience
- Health & Dental Benefits
- Paid Vacation Time
- The famous (and awesome) Other Bird staff perks
- **Your Bosses Are**:_
- The Other Bird’s Vice-President of Operations
- **Ideally, You Have Experience / Education**:_
- 10+ years of experience working in the hospitality industry, specifically working in contemporary-casual restaurants/bars is required.
- 5+ years Front-of-House restaurant management experience is required.
- Back-of-House restaurant management experience will be a major asset.
- Post-secondary education in Hospitality Management will be an asset.
- **How to Apply**:_

**Job Types**: Full-time, Permanent

Pay: $65,000.00-$75,000.00 per year

**Benefits**:

- Company events
- Dental care
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- Paid time off

Schedule:

- Holidays
- Monday to Friday
- Weekends as needed

**Experience**:

- Back-of-House restaurant management: 1 year (preferred)
- Front-of-House restaurant management: 5 years (preferred)
- hospitality industry working: 10 years (preferred)

Licence/Certification:

- Ontario Smart Serve Certification (preferred)
- First Aid + CPR Training (preferred)
- Ontario Food Handler's Certification (preferred)

Work Location: In person