General Manager Restaurant Operations Scotia Place

Position Summary The General Manager is responsible for the overall leadership, performance, and success of the restaurant. This role oversees all front-of-house operations, recruitment and development of management and hourly team members, inventory controls, guest experience standards, and community engagement initiatives. The General Manager fosters a positive, people-first culture that delivers exceptional hospitality while driving operational excellence and financial performance. Job Responsibilities
• Leadership & Team Development
• Recruit, hire, train, and develop Front-of-House staff
• Create a culture of accountability, teamwork, respect, and continuous improvement.
• Provide coaching, mentorship, and performance management to all team members.
• Build succession plans and identify future leaders within the organization. Ensure staffing levels support operational needs and business demands. Culture & Community Engagement
• Foster a community-focused environment that encourages employee engagement and guest loyalty.
• Develop and maintain relationships with local businesses, organizations, and community partners.
• Champion an inclusive and positive workplace culture where employees feel valued and supported.
• Lead initiatives that promote team recognition, employee retention, and community involvement. Guest Experience & Service Excellence
• Establish, implement, and maintain exceptional service standards throughout the restaurant.
• Monitor guest feedback and implement action plans to continuously enhance the customer experience.
• Lead by example on the floor, ensuring hospitality standards are consistently exceeded.
• Resolve guest concerns professionally and effectively. Operations Management
• Oversee all daily restaurant operations to ensure efficiency, quality, and profitability.
• Develop and enforce operational policies, procedures, and service standards.
• Ensure compliance with food safety, health regulations, labour laws, and company policies.
• Maintain cleanliness, organization, and facility standards throughout the restaurant. Inventory & Cost Control
• Establish and maintain proper inventory control procedures.
• Monitor food, beverage, and supply inventories to minimize waste and control costs.
• Conduct regular inventory audits and investigate variances.
• Work closely with suppliers and vendors to manage purchasing and product quality.
• Drive initiatives that improve profitability while maintaining guest satisfaction Financial Performance
• Manage labour costs, operating expenses, and revenue targets.
• Analyze financial reports and key performance indicators to identify opportunities for improvement.
• Develop action plans to achieve sales growth and profitability goals.
• Prepare budgets and forecasts in partnership with senior leadership. Job Skills and Qualifications
• 5+ years of restaurant management experience, including multi-department leadership responsibilities.
• Proven success in recruiting, developing, and retaining high-performing teams.
• Strong understanding of restaurant operations, inventory management, labour planning, and cost controls.
• Exceptional leadership, communication, and interpersonal skills.
• Demonstrated ability to build a positive workplace culture and strong community relationships.
• Strong financial acumen and analytical skills.
• Ability to thrive in a fast-paced, guest-focused environment.
• Food safety certification and applicable industry certifications preferred.
• Leadership & Team Building
• Community Engagement
• Guest Experience Management
• Operational Excellence
• Inventory & Cost Control
• Financial Management
• Coaching & Development
• Problem Solving & Decision Making This position will remain open until a suitable candidate is found. CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.