Fast Track General Manager Dallas

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.

The Training General Manager will create passion and enthusiasm for the company vision “To be the most loved and best run restaurant in North America”. They will ensure that the standards are executed flawlessly throughout the restaurant operations every day and carry enough wisdom and experience that other GM’s will gravitate towards and want to work for you. This GM is responsible for the overall smooth operation of the restaurant, bar and kitchen and the delivery of outstanding food quality and service model excellence through teamwork, motivation and strong leadership. The GM also overlaps into the kitchen as a partner and mentor to the Chef overseeing the entirety of the operations at a high level as a mentor to staff and the leadership teams alike with regards to food standards, guest service models with bill times and food quality, 1/1 culinary development, group involvement as well as managing the leadership meetings and planning for the future.

Key Activities:

1. Responsible for creating and enhancing a restaurant culture that drives excellence in every aspect of hospitality success including top line revenues, excellent service standards, high quality product from the culinary and bar teams, dynamic culture, strong morale, and superior profit management to achieve financial goals.
2. Establish, direct and review performance standards in the kitchen to ensure effective, controlled and coordinated results are achieved so that every guest has the same wow experience.
3. Monitors, directs and coordinates the R & M within the building as well as a ‘timeless environment’ effort throughout the operation.
4. Establishes, directs and reviews beverage concepts to ensure adequate accountability, quality, presentation and service performance.
5. Produces approved budgets, and operates within established guidelines regarding costs, expenses, sales and profits.
6. GM’s are directly overseeing the recruitment, training, development and mentoring of your current leaders and Chef and future GM’s and Chefs.
7. Direct involvement in and follow up with all disciplinary action and performance management of all management team members with regards to the HR components.
8. Conducts frequent audits of your restaurant to ensure excellence in all areas.
9. Handles 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 weekly reporting required for delivering and analyzing the financial results of the restaurant 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.
13. Evaluates training procedures to ensure that all employees are contributing to a high level of the guest experience.
14. Management, teaching and coaching of our business success foundation ensuring high-level profitability.
15. Champion’s recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry in North America.
16. Key contributor to long term planning and brand positioning.
17. Project management of multiple programs and priorities in your business.
18. Coaching your leadership team on restaurant execution as a way of life.
19. Develop and maintain positive relationships with your team, the community and the external people who support your restaurant.

Qualifications:

1. Minimum of 2-5 years of operational success, proven multiple year success as a restaurant General manager, knowledge of operational systems including all kitchen, food development and proven financial management.
2. Excellent knowledge and high-level skills with all computer desktop systems, including but not limited to Microsoft Windows, Outlook, Excel, Word, PowerPoint as well as our POS systems.
3. Knowledge of premium casual dining market in your community.
4. Exceptional work ethic, combined with highly detailed communication skills; both written and verbal.
5. Uses time productively, maximizes efficiency, and meets challenging work goals.
6. Takes initiative and pursues opportunities aligned with a strong ability to multi-task.
7. Strong rapport and presentation skills.
8. Willingness to travel extensively throughout your region and Canada, as well as having a valid driver’s license and reliable vehicle are required.
9. A college or university business degree in hospitality, restaurants and culinary arts, or equivalent, business education background is an asset.

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