General Manager - Regina

Blue Shock Recruitment Solutions; Wakefield; On-site; GBP 150,000 - 200,000

Job description

Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers in Canada and the US.

At Blue Shock Executive Search, we do not just find talent; we craft success stories. As your dedicated career architects, our focus is on connecting you with the perfect opportunities that align with your skills and aspirations. We are enthusiastic about propelling your career forward, ensuring that the next step you take is not just a job but a fulfilling journey. Partner with us and let us build your success story together.

Client Summary:

With eighteen locations across Canada, this premium steakhouse concept has growth plans for 2 to 3 new locations per year. A perfect venue for events, private functions or just a fun night out, the team is always ready to and equipped to make any special event one to remember. If you are looking for a career where you can grow and develop this company offers it all.

Job Title: General Manager

JOB DESCRIPTION

A General Manager is an experienced restaurant and bar operator who possesses excellent communication skills and is a dynamic and hardworking leader. They are full of fresh ideas and keen to take on all operational responsibilities. They are a detailed and caring leader who is deeply committed to sharing their knowledge with our teams. They are committed to developing future GMs and Chefs and their teams.

This position reports to the Regional Manager / Director of Operations. The overall purpose of the position is to achieve company objectives by driving sales through building guest count by generating industry leading restaurant revenue, profit, expansion, and guest service goals by planning, leading, and directing the operation of the Corporate & Franchise restaurants within your region.

The successful General Manager will have an unparalleled passion for guest service, restaurant operations and management of profitability.

KEY RESPONSIBILITIES

1. Responsible for creating and enhancing a restaurant culture that drives excellence in every aspect of hospitality success: Making guests feel special, top line revenues, excellent service, high quality product, strong morale, and superior profit management to achieve financial goals.
2. Establish, direct and review performance standards in food preparation, and production to ensure effective, controlled and coordinated results are achieved i.e. quality, recipe adherence, service, costs controls, etc.
3. Monitors, directs, and coordinates effective sanitation, cleanliness, and organization effort throughout the operations.
4. Establishes, directs, and reviews beverage procedures to ensure adequate security and accountability, quality, presentation, and service performance.
5. Remains current on federal, provincial, and municipal laws and regulations with respect to our industry. Produces approved budgets, and operates within established guidelines regarding costs, expenses, sales, and profits.
6. Regional Managers are directly overseeing the recruitment, training, development and mentoring of current GMs and Chefs and future GMs and Chefs.
7. Direct involvement in and follow up with all disciplinary action, performance management working in conjunction with Human Resources with all management team members.
8. Conducts frequent site reviews and audits of restaurants to ensure excellence in all areas.
9. Manages or assists with any guest related complaints and/or comments as well as coordinates the proper follow up.
10. Oversees the development of management and crew to ensure training and guidance.
11. Prepares all local financial and operational reporting required delivering and analyzing the financial results of the restaurants on a regular basis. Reviews any significant variances from the budgeted figures. Ensures practices meet or exceed yearly financial targets.
12. Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place. Also ensures that operating expenses are in line with those of comparable properties and industry standards.
13. Evaluates training procedures to assure that all employees are contributing to an elevated level of guest satisfaction.
14. Management, teaching, and coaching of our business success foundation – “The Triangle” - Enduring High-Level Profitability – Shareholders, Care and Hospitality for Guest, Employer of Choice, and Focus on Team Members.
15. Monitors any legal or labor issues related to the management of all properties.
16. Champions recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry.
17. Key contributor to long term planning and brand positioning.
18. Other duties as required and assigned by the President, Vice President of Operations, and/or Director of Operations.
19. Project management of multiple programs and priorities.
20. Multiple department communication and execution details for alignment of all food related activities.
21. Coordinate and implement food promotions, menu planning to maximize guest experience and sales growth.
22. Coaching of General Managers, Chefs, and their teams on restaurant execution.
23. Develop and maintain positive relationships with key suppliers, influencers and industry stakeholders through communication and support for operational teams.
24. Senior member of the Strategy Panel for the company, and delivery and implementation of tactics to the restaurant operators.

QUALIFICATIONS & EXPERIENCE

1. Minimum of 2 to 3 years of successful restaurant operations, of a full-service restaurant chain.
2. Minimum 4 years as a successful restaurant management with proven financial management, in a high-volume full-service restaurant (preferably premium casual).
3. Proven strength and success with analytical costing work including cost controls, spreadsheet analysis and recipe preparation.
4. Knowledge of premium casual kitchen equipment, design, and systems.
5. Exceptional knowledge and high-level skills with all computer desktop systems, including but not limited to Microsoft Windows, Excel, Word, PowerPoint as well as Posi Touch Point of sale systems.
6. Exceptional understanding of and proven experience with sanitation, health, safety, and systems that support same.
7. Exceptional work ethic, combined with highly detailed communication both written and verbal.
8. Uses time productively, maximizes efficiency, and meets challenging work goals.
9. Takes initiative and pursues opportunities aligned with a strong ability to multi-task.
10. Effective communication skills, rapport skills and presentation skills.
11. A college or university degree in hospitality, restaurants and culinary arts, or a business education background an asset.

While we appreciate the interest of all applicants, only candidates currently living in Canada will be considered for this role.