Restaurant General Manager in Sidney, Bc - Vancouver, Canada - The Fifteen Group

Description

Overview

The General Manager will have the exciting opportunity to open a brand new urban bistro concept in Sidney BC. The General Manager should be the primary source for inspirational leadership and passion for excellence.

Driving the business forward while overseeing a wide range of daily activities ranging from day-to-day operations to forecasting and budgeting, the GM is ultimately responsible for leading the business towards financial success while upholding the brand image and values.

The GM is also responsible for ensuring that the business consistently delivers high-quality food and beverage products, as well as leading the vision for exceptional guest experience.

The GM must set the exemplary standard of guest satisfaction for their staff by role modelling the expectations set for them by the brand model.

General Manager Key Roles

• Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift whilst motivating and leading the team
• Ensure every guest receives the best possible experience and leave eager to return
• Manage and oversee all operations through action with presence on the floor through the service periods
• Service standards and training with focus on Guest experience standards from top down
• Achieve excellence by maximising profitability, while meeting or exceeding planned objectives for revenue, food and beverage costs and labour costs
• Ensure inventory management is conducted through biweekly inventory and cost reporting
• People progression and development training, creates a fiscally responsible team, through training, coaching, education and development
• Ensure accurate recipe adherence by portion control of all food and beverage items, as well as ensuring that all menu items are produced in a timely and efficient manner and meets the concept's standards for taste, quality, and appearance
• Active participation in menu planning, execution and marketing
• Oversee all ordering, vendor pricing and negotiate best price available
• Works with hotel management to ensure a working environment that is both inclusive and collaborative with team members at levels promoting a culture of development from within
• Fiscal reporting; budget creation, sales forecasting, labour and inventory cost management reported to Hotel Management and Ownership
• Strategic planning; business plan development, action planning and participation in corporate level marketing and promotional planning
• Active participation in location senior management meetings and business development

Competencies

• Leadership: mentor, train and coach all employees, striving for retention, development and internal promotion of team members.
• Proactive Planning: manage and maintain appropriate inventory levels for food, beverage, and operational supplies.
• Passion for

Guest Experience:
provides exemplary guest service and builds relationships with guests to set the standard for employees.

• Time Management: effectively manages time to achieve business goals while satisfying the guest service needs.
• Communication: Provides clean, open, and consistent communication with the guests and staff. Actively listens and receives feedback.
• Problem solving: Responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected.
• Consistency: Approachable by both employees and guests. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests.
• Business awareness: Knows how to read a P&L and understands what contributes to each section. Understands how to impact the costs and manage expenses.

Skills - Experience - Education

• Minimum of 5 years of Food and Beverage fullservice dining experience
• Minimum 3 years at Assistant Manager or above level
• Experience in a new restaurant opening considered an asset
• Hospitality Diploma or Bachelors considered an asset but not required
• Proficient computer skills including but not limited to: POS, inventory software, excel and word
• Excellent listening, comprehension and communication skills
• Food Safety Course and W.H.M.I.S.
• Must be able to carry and lift items weighing 25lbs, must be able to stoop and bend
• Must be able to stand and move for extended periods of time to continuously perform essential job functions
• Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs