Restaurant General Manager

Dave's Hot Chicken is looking for an experienced hospitality, energetic and quality driven **General Manager **to join our growing team. If you are passionate about guest service, quality products and team development this position is for you

**General Manager**

**Location**:Toronto and Burlington, Ontario

**Employment Type**:Permanent Full Time

**Min. Experience**:2-3 years senior management

**Reports to**: Director of Operations

**OVERVIEW OF POSITION**

The role of the **GM **is to operate a profitable business and effectively manage all disciplines of the restaurant. This includes, but is not limited to: full oversight and governance of team performance and management, supply chain and inventory management, ensuring the organization’s service and quality standards are being performed at all times and delivering the highest guest satisfaction through speed of service, cleanliness and customer recovery. The **GM’s **are the leaders and role model standard-bearers of the organization and should strive to inspire their teams on a daily basis.

**Our Story**:
In 2017 Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and now **here in Canada**

**ESSENTIAL DUTIES + RESPONSIBILITIES**
- **Team, People, Culture**_:

- Hiring, onboarding, training and managing a knowledgeable, efficient and respectful team. Setting schedules and reviewing shift templates for the entire staff (FOH and BOH).
- Guide career development initiatives and perform scheduled staff evaluations with developmental feedback
- Continuous improvement through one-on-one coaching and mentoring sessions with team members
- Create a positive workplace and encouraging communication amongst team members
- Review staffing levels, benchmark strength and direct recruitment initiatives
- Responsible to take on any serious disciplinary action including suspension, leaves and terminations
- Chair weekly and monthly Management meetings, set objectives and follow up with action plans
- **Store Oversight**_:

- Competency and comfort with all FOH equipment including: POS system, music systems, soda fountain, etc.
- Competency and comfort with all BOH equipment including: fryers, refrigerators, cleaning stations, kitchen tools, etc.
- Taking ownership in the organization and cleanliness of the restaurant at all times; customer-facing areas (ordering counter, seating areas, washrooms), as well as, kitchen, fridges, freezers, food prep and equipment areas.
- Monitor facilities and equipment maintenance and schedule repairs or preventative maintenance as required
- Daily systems check and constant scanning of the restaurant for any issues
- **Store Operations**:_
- Work alongside FOH and BOH teams during peak periods to ensure smooth, uninterrupted service
- Manage the procurement and inventory management of all food, beverage and other goods
- Model the company’s standards and operating practice ensuring that the team follows SOP’s through production
- Cultivate team confidence, efficiency and positivity by guiding and helping team members improve
- Oversee and ensure customer satisfaction and build customer relationships
- **Financials**:_
- Review and commit to understanding key reporting metrics, including sales, average guest check, payroll, COGS, etc. and effectively communicating these results to the Management team
- Work in tandem with the Financial Controller and prepare monthly Profit & Loss statements
- Chair strategic meetings and work alongside Management to achieve monthly performance goals

**DESIRED QUALIFICATIONS**
- Experience working in a high-volume franchise restaurant environment is considered a strong asset
- Proven understanding and success managing food and labour costs
- Comprehensive knowledge of food production, sanitation and food cost controls
- Experience in training, orientating and developing new employees
- Comfort and ability to manage, coordinate and direct large teams
- Ability to work a flexible schedule, including weekends and holidays
- Willing to periodically work long hours depending on the needs of the business
- Commitment to learning daily and delivering results beyond expectations
- Natural leader with the ability to coach others
- Knowledge of federal, provincial and municipal health and safety standards and requirements
- Prior experience in a