General Manager Toronto

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US.

Our client requires a General Manager with the highest standards for operations, our guests, the development of teams, and financial achievement. The overall purpose of the position is to deliver all company objectives with respect to restaurant revenue, profit, all things people training and development, and guest service goals by planning, leading, and directing the operation of the restaurant as the #1 in command.

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 your team.

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. Work closely with your Executive Chef to establish, direct and review performance standards in food preparation and production to ensure effective, controlled and coordinated results are achieved i.e. quality, specs, service, costs controls, etc.
3. Monitors, directs and coordinates effective sanitation, cleanliness and organization effort throughout the operation and manages the R & M reporting any capital expenditures to your Regional Director.
4. Establishes, directs and reviews the beverage programs to ensure adequate accountability, quality, presentation and service performance working closely with the bar team.
5. Remains current on federal, state 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. GM\’s are directly overseeing the recruitment, training, development and mentoring the current leaders in your restaurant.
7. Direct involvement in and follow up with, all disciplinary action and performance management of all management team members.
8. Conducts frequent site reviews and 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 with those of comparable properties and industry standards.
13. Evaluates training procedures to assure that all employees are contributing to a high level of guest satisfaction.

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. Proven strength and success with analytical costing work including cost controls, spreadsheet analysis and recipe preparation. A high degree of comfort and proficiency utilizing business software in a professional environment.
3. 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.
4. Knowledge of premium casual kitchen equipment, design and systems.
5. Excellent understanding of and proven experience with sanitation, health and safety and systems that support same.
6. Exceptional work ethic, combined with highly detailed communication skills; both written and verbal.
7. Uses time productively, maximizes efficiency, and meets challenging work goals.
8. Takes initiative and pursues opportunities aligned with a strong ability to multi-task.
9. Strong communication skills, rapport skills and presentation skills.
10. Willingness to travel extensively throughout your region and Canada, as well as having a valid driver’s license and reliable vehicle are required.
11. A college or university business degree in hospitality, restaurants and culinary arts, or equivalent, business education background is an asset.

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