General Manager

Job Description ABOUT THE POSITION Bridgette Bar Calgary is looking for a General Manager to join their team on a 12-month contract, with the opportunity to extend. Reporting to the District or Regional Manager, the General Manager is responsible for overseeing the day-to-day front of house (FOH) operations in one restaurant concept. WHO WE ARE A space where design, craft and culture intersect. This is a bar – and one that happens to serve great food. Our drink list is a creative catalogue of crushable cocktails, high-octane originals, craft beers, and a wine list that both hedonists and geeks will appreciate. For our food, you won’t find us using descriptors like seasonal, fresh or locally sourced because all of those are a given. Our collaborative culinary team brings new twists to old favourites, making for a playful menu that's always suited to the season. WHAT WE OFFER Competitive annual salary Gratuities Paid leave for sick and bereavement Comprehensive company subsidized Health Benefits package 3 weeks’ vacation Cell Phone Allowance Duty meals Professional development financial support Company-wide food & beverage discount & access to frequent local business discounts/specials WHAT YOU’LL DO Lead Front of House operations in one distinct restaurant, ensuring brand integrity. Oversee operational planning to ensure venue is set up for success during peaks in business and scaled accordingly during slow periods. Provide ambassadorship and positively represent the Company both within venue and externally by promoting company values and advancing the mission. Conduct duties, not limited to those outlined below, prioritizing the Company’s pillars of people, product, environment and financial success. People, Training & Development Ensure the FOH team is adequately staffed at all levels to ensure effective operational performance. Create a positive, team-oriented culture rooted in accountability, hospitality, and professionalism. Foster a culture of continuous improvement, recognition, and growth. Set clear performance expectations and deliver regular feedback to team members. Consistently lead, coach and mentor venues’ leadership team and course correct service staff as needed. Ensure venue attainment of goals set by Senior Leadership. Positively motivate team to achieve goals. Implement, support and facilitate venue level training initiatives to ensure staff empowerment and success in meeting prescribed targets. Ensure recruitment efforts effectively support staffing volumes. Ensure that onboarding plans positively integrate new team members to the venue’s brand identity and contribute to the overall success of the operation. Ensure proper lines of communication are in place to support a continuous flow of information and harmonious, effective work environment. Conduct scheduling practices to ensure the venue is effectively supported, taking into consideration operational needs, cost-efficiencies and staff morale. Administer prompt, fair, and consistent performance management for challenges with employee underperformance or instances of alleged or confirmed violations of company policies, rules, and procedures. Conduct scheduled 1.1 meetings with FOH Managers and Head Chef, ensuring that venue succession planning is kept top of mind and team members are being supported in leadership progression. Ensure hourly 1:1s are conducted every 8 weeks and employees’ profession is monitored supporting a culture of growth and accountability. Product, Customer Experience & Brand Standard Ensure all aspects of venue operations are planned, staffed and accounted for to ensure service periods run smoothly. Assist in running service, ensuring to have a strong floor presence throughout key services. Oversee standards for service execution, consistency, quality and timeliness for both food and beverages. Promptly address concerns that may arise. Monitor and optimize daily operations, staffing, and service standards. Drive consistency in guest experience. Address guest concerns and complaints effectively in a way that prioritizes guest satisfaction and return. Collaborate with Senior and venue leadership to successfully roll out promotions, campaigns, and new initiatives in each location. Environment Ensure venue maintains a clean, consistent and welcoming atmosphere, tailored to each brand’s identity. Pay close attention, adjust or make recommendations in the following areas: Music, ambience and lighting Layout and flow of service stations Venue organization and side stations Guest journey from entry to exit Monitor the venue’s physical condition to ensure cleanliness, functionality, and brand-standard aesthetics. Address maintenance issues promptly while striving to remain within budget. Ensure venues are following recommended preventative maintenance schedules and sanitation standards are upheld to the highest standards. Financial Performance & Cost Control Oversee venue financial performance, being accountable for key indicators in labour management, cost controls and forecasting. Oversee and take accountability for weekly financial performance and cascade data and strategy to Regional Manager. Review periodic financial results and location’s Profit & Loss statements. Conduct financial planning and analysis for the following month, anticipating peaks or slowdowns in business to fall within established budgets. Ensure efficiency and accuracy in inventory counts and purchasing controls. Uphold positive supplier relationships, addressing challenges or concerns that may arise. Identify opportunities to improve profitability within scope. Recommend and implement strategies when approved to achieve growth and customer satisfaction. Administrative Ensure all required administrative tasks are completed in accordance with deadlines set forth by suppliers, guests, operational partners and Head Office. Support teams when needed. Examples include but are not limited to, events, purchasing, invoicing, logouts, weekly reporting, bar theoreticals, month end cycles, payroll, recruitment etc. Compliance and Safety Fully understand and ensure all teams comply with regulations set forth by the liquor regulator and health department (AGLC & AHS for Alberta properties). Ensure teams are following Concorde Standard Operating Procedures, Policies and Code of Conduct. Support the effective reporting and management of workplace injuries in accordance with rules and recommendations set forth by the Workers Compensation Board and internal Health and Safety representatives. Fully understand and ensure all teams comply with federal, provincial, and municipal regulations concerning Occupational Health and Safety, Employment Standards and Human Rights law WHAT YOU HAVE 5+ years of progressive experience in operational restaurant management. Diploma or bachelor’s degree in hospitality management, business administration, or related field is preferred, but not required. Superior knowledge and ability to execute all tasks and expectations required for all front of house positions. Proven track record of leading high-performing teams in a fast-paced hospitality environment while maintaining a positive work culture. Demonstrated sound judgement and problem-solving ability. Strong financial acumen, with the ability to analyze financial statements and drive cost-effective decisions. Strong computer skills with experience using OpenTable, POS systems and MS Office Suite. Excellent interpersonal, communication, and organizational skills. Ability to stand for extended periods of time and lift up to 50lbs. Flexible working availability with the openness to work when the operation is busy, often in late night, holiday or weekend hours. #J-18808-Ljbffr