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Cafe General Manager
3 weeks ago
About Us
Nestled in the heart of Sunnyside, Vendome has been dedicated to bringing the surrounding community fresh fare and familiar faces for now over a decade. Situated in the historic building “The Vendome Block” and a short walk from Princes Island Park, Vendome works with local farmers and artisans to offer breakfast, lunch and dinner 7 days a week.
Teatro Group will strive to provide opportunities for growth and advancement across our diverse group of venues. We offer a unique benefits and wellness program that stands out in the food & beverage industry.
If you enjoy working with a fun group of professionals dedicated to food quality & teamwork, we are the spot for you. With a variety of restaurants cultivating a unique and unforgettable experience. We are seeking talented and passionate individuals that will continue to make the Teatro Group a staple in the Calgary community.
To review other job opportunities available at Teatro Group, click on the arrow below.
**Career Site Ad Description**:
Vendome Cafe is looking for an experienced Cafe General Manager at one of our beautiful and prestigious locations.
Nestled in the heart of Sunnyside, Vendome has been dedicated to bringing the surrounding community fresh fare and familiar faces for now over a decade. Situated in the historic building “The Vendome Block” and a short walk from Princes Island Park, Vendome works with local farmers and artisans to offer coffee, breakfast, and lunch 7 days a week.
The Cafe General Manager is responsible for planning, organizing, directing, controlling, and evaluating the operations of the Teatro in conjunction with the Assistant GM and Chef de Cuisine, reporting to the Director of Operations. Responsible for supervising all front-of-house functions and cafe operations, including purchasing, service and maintenance of quality standards, sanitation and cleanliness, employee engagement, performance management and training.
**Job Duties**:
Ensure employees are trained on job duties, food preparation, delivery, customer service, sanitation, and safety procedures.
Develop work schedules, ensure adequate staffing levels, and assign duties to all staff each shift.
Mentor, train, and coach Assistant Managers to ensure maximum performance.
Ensure that all staff members serving liquor are appropriately certified and of legal age.
Ensure that operating equipment and inventory are used properly and not abused.
Maintain records of stock, repairs, sales, and wastage.
Schedule stock deliveries, checking delivery contents to verify product quality and quantity.
Prepare and submit all information necessary for budgeting purposes accurately and in a timely fashion.
Increase sales, expand markets and promote business to meet given goals within provided guidelines.
Ensure that merchandise is always presented neatly and that items are priced correctly.
Provide management with required sales, staff, and other assigned productivity reports
Ensure that reports and administration requirements are submitted in a timely fashion
Ensure effective communication by attending meetings as required and holding staff meetings regularly to impart information.
Maintain a working knowledge of all statutory regulations affecting restaurant health and safety and ensure that any safety hazards are identified and rectified.
Compile and balance cash receipts at the end of the day/shift.
Supervise and participate in FOH and Cafe shop cleaning activities.
Ensure that food and service meet quality control standards.
Ensure those table appointments, table arrangements, and decorations are impeccable and that tables are set correctly.
Ensure that stations have their correct materials in place.
Handle any customer complaints regarding food quality and service as they arise.
Administer appropriate resolutions to complaints.
Finalize special requests for catering or large party reservations, ensuring a smooth and continual service flow to guarantee repeat customers.
**Requirements**:
A diploma/Degree in Hospitality, Food Services, and Restaurant Management is considered an asset.
Minimum 4 years of experience in the food services industry.
Minimum 2 years in a supervisory/management role.
Experience in customer service and people management. Customer service training or a certificate is an asset.
Demonstrated ability to lead and direct a team.
Strong working knowledge of hospitality industry principles, methods, practices, and techniques.
Experience supervising employees, including organizing, prioritizing, and scheduling work assignments.
Excellent verbal and oral communication skills, including giving directions, conversing with customers, and communicating with suppliers.
Exceptional conflict resolution, negotiation, and objection handling skills.
Able to respond quickly in a dynamic and changing environment.
Able to effectively communicate both verbally and in writing.
Completion of a responsible beverage service ce
