General Manager at Fresh Oakville

**About Fresh**:
Since 1999, Fresh has been Toronto’s original source for modern plant-based food that offers a full line of raw, organic cold-pressed juice and a menu developed with Ontario suppliers in mind. For over 30 years, it’s been our mission to prove that a plant-based diet can be satisfying, energizing and crave-able. Our food is made daily, in-house, from whole, natural ingredients. Our vision begins and ends with great food, inspired service, and memorable experiences.

**What’s in it for you?**:
Our culture of trust allows our employees to find satisfaction in working hard as a fun, diverse team. We offer
- Competitive Compensation Package with additional communications allowance and profit sharing
- Retirement Benefits - RRSP contribution matched by Recipe Unlimited
- Bonus - Every 6 months based on restaurant and personal performance as well as your base salary.
- Paid Time Off - Paid vacation days and paid personal days.
- Flexible Hours - No more late nights or early brunch shifts
- Employee Health Plan - Available your first day with no cost to you for you and your family, includes coverage for vision care, dental care, massage, employee assistance program, gender affirmation surgeries and more.
- Discounts and Perks - All Fresh team members get discounts at local gyms and retailers, 20% Recipe Discount Card at participating brands and 50% discount at all Fresh locations.
- Growth & Learning Opportunities - Consistent leadership training on topics of diversity & inclusion and continuous career development as we open new locations.

**Position Overview**:
Reporting to the Business Development Manager, the General Manager will own the overall 4-wall business. The General Manager will work closely with the Kitchen Manager and Assistant General Manager to ensure the front of house and back of house operations are aligned with company policies and procedures. It is expected that this individual brings a significant amount of business acumen to balance all operating costs including labour, food waste, discounts as well as leadership and interpersonal skills that achieve and maintain safe environments for employees and guests. They must understand the operations in its entirety to monitor and motivate the leadership team and their staff.

The General Manager is vital in optimizing company profit by creating the best possible guest experience while inspiring and maintaining high team morale. They are responsible for team building from coaching for growth and success, to staff development with their ultimate goal of creating future managers. The ideal manager would be a resourceful, process-oriented problem solver, who can communicate clearly while working in a fast-paced environment with great attention to detail and organizational skills.

**What are we looking for?**:

- Has a SmartServe certification
- Has flexible availability to work evenings, weekends and holidays according to restaurant needs
- At least 4 years of serving and/or bartending experience in a high volume restaurant environment
- At least 1 year of experience in a leadership or management position
- Motivated learner when it comes to technology, software and restaurant operations
- Excellent communication skills, organizational skills and problem-solving skills

**Summary of Responsibilities**:

- Has a thorough grasp on the happenings within their location both financially and physically
- Maintains an inspection-ready restaurant including kitchen, bar, eat-in and storage areas at all times
- Owns all aspects in regards to cash handling, cash reports, etc.
- Acts as a role model for all of Fresh’s standards and policies including inclusivity, attendance, code of conduct, positive attitude and uniform policy, etc.
- Champions product knowledge to be able to make recommendations and educate guests on the menu, retail items, Fresh mobile app, etc.
- Meets labour costs objectives when creating and publishing weekly schedules and updates projections based on trends and previous years' sales
- Controls food cost and usage by following proper prep, portioning and waste control procedures
- Reviews the Profit and Lost statement and General Ledger in a timely manner
- Works directly with the services providers to coordinate repairs and maintenance schedules to keep equipment and all restaurant areas in good standing
- Enforces good preventative maintenance on equipment and acts proactively to decrease risks to employees, guests and company assets
- Promotes local restaurant marketing initiatives to drive up sales through staff education and guest interactions in-person and online
- Monitors the logs, systems and procedures within the restaurant such as temperature logs, training completions, cash reports, timesheets, etc.
- Oversees order deliveries ensuring the team is adhering to shipping requirements and checking for discrepancies and ingredient quality
- Reacts appropriately when an employee is injured at work by following