Description

General Manager – NOC 60030

Responsibilities

  • Oversee day-to-day operations of the vegan fine dining restaurant, including front of house (FOH) management, staff coordination, and schedule creation.
  • Recruit, train, and supervise food and beverage service staff, fostering a positive work environment and promoting teamwork.
  • Lead seasonal hiring, onboarding, and training programs.
  • Provide hands‑on support on the floor, including serving, bartending, and managerial duties as needed.
  • Resolve customer complaints effectively and maintain a culture of exceptional guest experience.
  • Respond to guest inquiries and feedback across channels such as direct messages, emails, OpenTable, and phone calls, striving to exceed expectations.
  • Coordinate and oversee special events and private functions, ensuring seamless execution.
  • Collaborate with sales and marketing to attract and retain event business.
  • Create Ontario wine pairings with dishes developed by the executive chef and design seasonal cocktail menus and specials.
  • Develop and implement strategies to enhance food and beverage offerings in line with organizational goals.
  • Monitor and analyze sales trends, guest feedback, and labor costs to identify improvement opportunities and implement corrective actions.
  • Stay informed on industry trends and competitor developments to drive innovation.
  • Ensure POS systems, inventory tools, and operational software are optimized and used consistently.
  • Maintain high food quality standards, presentation, and service across all service opportunities.
  • Oversee inventory control procedures, including ordering, receiving, storage, and stock rotation, minimizing waste.
  • Ensure compliance with health, safety, sanitation regulations, licensing, and alcohol service requirements, conducting audits and inspections.
  • Maintain documentation for inspections, certifications, and licenses.
  • Build strong supplier and vendor relationships, negotiate favourable terms, and source high‑quality ingredients.
  • Prepare regular reports and presentations for senior management, highlighting key performance indicators and strategic recommendations.

Qualifications

  • College or bachelor’s degree.
  • Minimum 2+ years of restaurant management and leadership experience, 2+ years bartending, and 2+ years in vegan kitchen or BOH experience is an asset.
  • Valid WSET Level 2 Certification (or in progress).
  • Valid Smart Serve Certification.
  • Valid Food Handlers Certification preferred.
  • Expertise and passion in bartending recipe development and curating Ontario wine and beer lists and pairings.
  • Strong knowledge of front‑of‑house operations, inventory management, customer relations, and designing high‑end service experiences.
  • Excellent leadership, communication, and interpersonal skills.
  • Ability to work effectively under pressure, multitask, prioritize, and delegate in a fast‑paced environment.
  • Proficiency in computerized systems for inventory management, POS, financial analysis, reservations, and table management.
  • Flexibility to work evenings, weekends, and holidays; availability 7 days a week.
  • Commitment to upholding high standards of quality, service, and professionalism.

Employment Terms & Compensation

  • Permanent, full‑time position.
  • Hourly wage of $36.75, up to 30 hours per week.
  • Benefits: 2 weeks paid vacation, employer‑covered benefits plan, dining discount.
  • Location: Toronto, Ontario.

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