General Manager Toronto

Blue Shock Executive Search

A strong GM who believes in the plant based lifestyle. Energy, Energy, Energy!

Reporting to the Director of Operations, the General Manager ensures the proper execution and achievement of the restaurant’s financial and operational objectives. They are responsible for planning, organizing, leading and controlling restaurant operations both in the front and back of the house. They are responsible for optimizing the restaurant’s profitability and operations. They ensure that customer service performance is constantly maintained and improved upon. Most importantly, they ensure that customer experience is outstanding, all the while growing and retaining top talents.
Champions the brand’s vision and values and ensures alignment amongst the team and perfection in everything you do
● Create an environment that is warm, welcoming and filled with positive for guests and employees
● Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant
● Prepares and implements standard operating procedures, co-ordinates restaurant operations during each
shift, determines and implements operating improvements
● Manages all aspects of staff performance in accordance with established service standards, ensure staff
knows and adheres to established steps of service and service standards
● Assesses staffing requirements on a continuous basis to identify current needs
● Organizes and monitor staff schedules
● Monitors adherence to health, safety and hygiene standards within location, ensure compliance with
restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by
facilitating safe work behaviors of the team and guests, maintains safe, secure, and healthy facility
environment by establishing, following, and enforcing sanitation standards and procedures; complying
with health and legal regulations; maintaining security systems
● Interacts with guests, to ensure all inquiries and complaints are handled promptly
● Creates and maintains a PX list
● Plan and monitor restaurant sales and revenue
● Collaborates on marketing and promotional activities
● Check and order supplies of non-food items; including but not limited to
● Negotiate purchase prices and develop preferred suppliers
● Ensures correct storage of supplies, dry good and small wares
● Arranges for maintenance and repairs of equipment and services
● Keeps current with competitors and trends in the restaurant industry
● Maintains restaurant cleanliness and upholds aesthetics standards
● Oversees and assist in the creation and innovate the bar and cocktail program, menu idealization and
creation seasonally
● Labour / PMIX / COMPS / Stats Analysis
● Small wares orders and inventory for building
● Repairs and Maintenance for the building, Outside Contracts, ensure maintenance of equipment, facility,
and grounds through the use of a Preventative Maintenance Plan based on Company Standards
● Submission of Weekly and Monthly packages
● MGMT representative on the Culture Committee
● Ensuring evolution of the restaurant
● Work with social media team to ensure quality content is being sent to them to promote business and
beverage program, Ensure complete and timely execution of corporate & local marketing programs
● Building partnerships with beverage suppliers
● Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining
inventory, managing labor, reviewing financial reports, and taking appropriate actions
● Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train