** NEW RESTAURANT OPENING SPRING 2018**

What’s in it for you? 

- Competitive wages/salary packages

 - Gratuity sharing 

- A comprehensive group benefits program 

- Training and development opportunities 

- Staff dining discount 

- RRSP matching program for managers

The General Manager is an integral contributor to the overall success of the restaurant including; the dining room, the bar and private dining space. The General Manager will direct, coordinate and plan the organization of all food and beverage while working beside 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. 

PRIMARY DUTIES & RESPONSIBILITIES

• Achieving the highest service standards and exceeding a high guest expectation daily
•  In conjunction with the FOH/BOH management teams, accomplish human resources objectives by recruiting, selecting, orienting, assigning scheduling, and reviewing
• Effectively enforce company policies and procedures
• Achieve  operational objectives of all outlets by preparing and completing action plans, implementing productivity, quality and standards of service
• Work closely with the Events and Private Dining to ensure successful day to day operations of private dining events
• Resolve associate and/or guest conflict through service recovery and implement change when necessary
• Liaise with the BOH Management Team to control costs by reviewing portion control and quantities of preparation, minimizing waste 
• Estimate food and beverage consumption and place orders with suppliers
• Maintain budget and employee records
• Prepare payroll and monitor records
• Avoid legal challenges by following all company and government legislations
• Arrange for maintenance and repair of malfunctioned equipment
• Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
• Create an engaging and energetic environment where all associates work as a team
• Generate growth and restaurant sales through marketing initiatives
• Regularly conduct P&L reviews to analyze financial metrics

Qualifications

• A minimum of 5 years progressive management experience within the hospitality industry
• Experience in a similar environment
• Self starter, flexible, and able to work independently
• Ability to multi-task, and change priorities constantly as needed in a fast paced environment
• Ability to conduct written and verbal performance reviews
• Strong business acumen
• Must possess excellent verbal and written communication skills
• Exceptional organizational skills
• Post-secondary Degree/Diploma in Hospitality Management, Food and Beverage Management and/or equivalent an asset

** We thank all applicants for their interest in Oliver & Bonacini Restaurants; however, only suitable candidates will be contacted to continue the application process. **