General Manager - Abbotsford, Canada - Otter Co-op

Otter Co-op

Verified Company

Abbotsford, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Who we are:

Position Overview:

Reporting to the Food & Hospitality Division Manager, the General Manager is responsible for the overall food and beverage service operations of Highwayman Pub located in Abbotsford, B.C.

The General Manager is responsible for ensuring all aspects of the pub operations run smoothly and according to the policies, procedures and goals of the company maintaining high standards of quality and presentation of food, timeliness of service, cleanliness and strict adherence to local government food safety rules and liquor licensing policies.

The General Manager is responsible for increasing long-term profitability through continuous improvement of team member morale, guest satisfaction and excellence in operations execution.

What you'll do:

The
General Manager is responsible for the overall safe, effective operations of Highwayman Pub based on the following:

Ensures that quality, quantity and presentation of all food prepared meets standards for freshness, appearance and consistency.
Balancing the needs of the Front of the House and Heart of the House, while continuously interacts with guests to ensure overall guest service excellence standards are met and exceeded wherever possible.
Manages a Bar Manager and Kitchen Manager and oversees about 30 kitchen and server team members.
Ensures team engagement through training and development initiatives. Provides recognition of colleagues who meet and exceed standards, in a sincere, meaningful way.
Oversees recruiting, training and scheduling of all kitchen and server team members within established budgets.
Ensures training of cooks and servers according to training guidelines and maintains up to date skills assessment/certification for each team member as required.
Conducts performance management, coaching and counselling to ensure optimum performance in accordance with Otter's policies and procedures.
Directly oversees and assists with cooking, serving and cleaning as needed.
Ensures that all food and beverages are consistently prepared and served according to the pub's recipes, portioning, cooking, and serving standards.
Is knowledgeable of team policies and procedures, brand and values and provides prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Otter Coop policies and procedures.
Coordinates menu planning, food service and special events with Kitchen Manager, ensuring costing, training and recipes are provided, with the support of the Division Manager and other key stakeholders.
Ensures adherence to food safety regulations, liquor licensing, hygiene, high standard of sanitation, and cleanliness.
Works closely with Division Manager to ensure efficient delivery, receiving and cost control of all food and beverage related items within established budgets.
Maintains a positive and engaged working environment based upon excellence, discipline, learning and development, teamwork, respect and having fun.
Ensures all team members work in a manner that maximizes productivity and limits wastage of food products to an absolute minimum.
Complete an accurate inventory count (food and beverage) on monthly basis and work very close with the Controller and Division Manager to ensure food cost according to plan.
Must be able to deal with reasonable workrelated stress resulting from the need to manage within legislative, budgetary and time constraints on a regular basis.
Develop and maintain a team environment that is based on Otter Coop's brand and values of
Integrity,
Community and
Excellence.
To perform other jobrelated duties as assigned.

Why it matters:

Our team provides a range of products and services to support our member-owners. Through the work that we do, we help to build, fuel, feed and grow Western Canadian communities together.

Who you are:

You are looking for a career in Hospitality and:

Minimum 3 years' experience as a Kitchen and/or Restaurant/Pub Manager.
Must have all valid certificates needed to operate a commercial kitchen including but not limited to Food Safe (Level 2 preferred) and Serving it Right.
Advanced understanding of professional cooking, kitchen skills, sanitation and safety in food handling procedures.
Ability to construct menu costing, and accurately estimate labor, food and beverage costs.
Ability to define problems, to collect data, to establish facts, and draw valid conclusions.
Ability to read and interpret documents such as menus, production schedules, financial, and other reports, and procedure manuals.
Strong ability to communicate effectively and ensure compliance with standards, rules and regulations.
Computer literate in systems related to the restaurant industry as well as Microsoft office (Excel, Word, Outlook, etc.)
Ability to ta