email resume


We are a new Restaurant looking for a dynamic and energetic General Manager who embodies world class hospitality to join our team. The General Manager is an integral contributor to the overall success of the entire restaurant venue. The General Manager will direct, coordinate and plan the organization of all food and beverage while working alongside the Chef in order to ensure consistency, budget control, quality of service and product. The successful candidate will have a proven ability to lead a team and direct the vision of the highest quality operation. The ideal candidate will ultimately be responsible for managing the Front of House team and overall daily restaurant operation, in the pursuit and delivery of consistent, excellent guest experiences, while effectively enforcing the company’s policies and procedures.



  • Set budgets and ensure they are continually reviewed and achieved
  • Regularly conduct P&L reviews to analyze financial metrics
  • Prepare reports on a daily, weekly and monthly basis, clearly denoting labour and COGS
  • Achieve operational objectives by preparing and completing action plans, implementing productivity, quality and standards of service
  • Ensure reports and cash outs are prepared accurately
  • Maintain a petty cash with receipts for all purchases and ensure submission to Accounting in a timely fashion


  • Prepare payroll, gratuity distribution, and maintain accurate employee records
  • Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
  • Create an engaging and energetic environment where all associates work as a highly functioning team


  • Perform opening, mid and closing shift duties
  • Manage daily operations including cleanliness, organization, revenue opportunities and staffing
  • Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale


  • Manage guest relations and guest recovery
  • Provide exceptional guest service, thereby setting the standard for all employees
  • Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards


  • Manage labour and all costs to budget
  • Plan and coordinate menus with the Executive Chef, Executive Sous Chef and Chef de Cuisine
  • Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met



  • 5+ years’ experience as the General Manager of a high volume ($3M-5M) premium restaurant required
  • Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset
  • Sommelier accreditation or wine education an asset


  • Demonstrated knowledge of financial and operational management
  • Exceptional guest service orientation
  • Must possess a strong attention to detail
  • Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast paced environment
  • Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels
  • Ability to motivate and manage staff and work effectively in a management team
  • Exceptional interpersonal skills

Please send your resume and cover letter to for consideration.

email resume