General Manager

The Restaurant General Manager is a member of the operations team and leads all aspects of the restaurant operations. This includes but is not limited to the implementation and execution of all company programs, systems & standards, staff training & development and a commitment to exceptional customer service in MR MIKES® SteakhouseCasual.

Specific Responsibilities - Customer Experience
- Commitment to 100% Customer Satisfaction
- Commitment to 100% EXCEPTIONAL DINING EXPERIENCES by following MR. MIKES philosophy of ‘BUILDING RELATIONSHIPS’ and the MIKES B.E.S.T. Program.
- Accountable for all aspects of restaurant management with respect to Customer Experience including but not limited to, training and development of staff, and general execution of MR. MIKES® system in accordance with MR. MIKES® ® standards.
- Commitment to ensuring all customers concerns or problems are dealt with in a way that will ensure a return visit. Always do what is right to win & keep customers.
- Commitment to creating and maintaining a positive, fun work environment for the entire MR.MIKES® team (staff).
- Hiring, Training & Development of new staff and managers through relentless follow up using MR.MIKES® Customer Experience Manuals and on-boarding (HR) materials.
- Bar management including but not limited to staff training, cost control, security, cleanliness and execution & implementation of all aspects of the bar program.

Specific Responsibilities - Financial
- Relentless follow up to all issues/opportunities that will have a significant impact on the financial performance of the business
- Commitment to ensuring annual financial budgets are adhered to and met by using MR. MIKES® tools to manage the process on a daily/weekly/period basis.
- Accountable for all aspects of restaurant management with respect to its financial performance including but not limited to, prime cost analysis (Cost of Goods, Labour).

Hours of Work
- Expectation of a 45-55 hour work week.
- Must work a minimum of 7 days in each two week period that includes shifts that do not end prior to 8pm. (example 11 to 8, 12 to 9, etc)
- “Normal” weekly schedule must include Friday and Saturday shifts that end no earlier than 8 pm and longer when business warrants.

Support & Communication
- Works directly with the Franchisee on specific store performance issues that have been prioritized for action by the operations department.
- Works with management team to develop and implement action plans that improve cost of goods (food, liquor, wine, beer) and labour. Chairs weekly Key Staff Meetings to ensure target results are being achieved.
- Supports implementation of new operational programs, systems and procedures. Follows up to ensure that staff are aware of new methods and are using them correctly.
- Supports implementation of Feature sheet programs with flawless execution and communication with team members of new products and procedures including but not limited to pre-feature tastings and information meetings.
- Commitment to twice daily pre-shift meeting
- Provide weekly reporting of costs and sales as directed by the Franchisee.

Operational Excellence
- Ensure all restaurant cleaning checklists and opening/closing checklists are in place, in use and followed up on daily.
- Recommendation and implementation of systems to ensure all standards laid out in the OER are at the highest level.
- Works with management team to improve quality standards, staff performance, customer service and execution.
- Offers recommendations for changes to procedures where operations department may be unaware of alternative methods.
- Initiates action plans and follow up meetings with staff to communicate deficiencies noted as a result of OER assessments. When necessary, advises operations department of compliance issues which may need the attention of the Franchisee.
- Committed to achieving above 80% in overall satisfaction with respect to Empathica results. Follows up with staff on the results of Guest Surveys and develops action plans for improving areas needing improvement.
- Works proactively on the resolution of Customer complaints and the necessary actions to eliminate future complaints of similar nature.
- Works with management team to ensure that all OER practices in the restaurant are consistent with Mr. Mike’s standards
- Acts as a liaison between the staff/managers and the Franchisee about concerns and recommendations on matters related to OER.6. Other
- Assists in the establishment of the operating budget for the restaurant.
- Leads and/or participates in specific projects which may be assigned by the Franchisee from time to time.

**Salary**: $50,000.00-$65,000.00 per year

**Benefits**:

- Automobile allowance
- Store discount

Flexible Language Requirement:

- French not required

Schedule:

- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Monday to Friday
- Morning shift
- Weekend availability

Ability to commute/relocate:

- Porta