Assistant General Manager - Edmonton

Overview

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 don\’t 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\’re passionate 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\’s build your success story together.

Client Summary

For over 30 years, patrons across 59 locations in Canada and the United States have savoured meticulously crafted dishes, distinctive cocktails, and renowned hospitality. The Executive Chef curates an artistically crafted menu, delivering fresh flavors in a captivating ambiance. The dedicated team ensures each dining experience is the highlight of your day.

Job Title

Job Title: Assistant General Manager (AGM)

Job Description

The AGM is responsible for overseeing all aspects of restaurant operations with the GM to ensure a seamless and profitable dining experience. This includes managing staff, controlling costs, maintaining high-quality service standards, and maximizing overall efficiency.

Offer

• Competitive Compensation: They offer a competitive base salary package, ranging from $58,000 to $65,000.
• Bonus or additional Incentives: Bonus is paid quarterly on store performance and individual contributions. First year range starts at a full potential of $10,000. Yearly clothing allowance is 500.00 a year, cell phone is $75.00 a month.
• Vacation and Leave: Enjoy a generous vacation policy, allowing you the flexibility to maintain a healthy work-life balance.
• Comprehensive Benefits: The benefits package includes dental coverage, health insurance, and other wellness perks.

Responsibilities

• Leadership and Staff Management: Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
• Leadership and Staff Management (continued): Provide ongoing coaching, feedback, and performance evaluations to ensure a motivated and efficient team.
• Leadership and Staff Management (continued): Foster a positive and collaborative work environment.
• Operational Excellence: Develop and enforce standard operating procedures to maintain consistency in service quality and efficiency.
• Operational Excellence (continued): Monitor daily operations to identify areas for improvement and implement solutions.
• Operational Excellence (continued): Ensure compliance with health and safety regulations and restaurant policies.
• Customer Service: Uphold high standards of customer service to create a positive dining experience.
• Customer Service (continued): Address customer concerns and feedback promptly and professionally.
• Customer Service (continued): Implement strategies to enhance customer satisfaction and loyalty.
• Financial Management: Manage and optimize restaurant budgets, including expenses and revenue.
• Financial Management (continued): Monitor inventory levels, control food and labor costs, and implement strategies for cost reduction.
• Financial Management (continued): Analyze financial reports and implement actions to improve profitability.
• Marketing and Sales: Develop and execute marketing strategies to attract new customers and retain existing ones.
• Marketing and Sales (continued): Collaborate with the marketing team to create promotions, events, and advertising campaigns.
• Marketing and Sales (continued): Monitor sales trends and adjust strategies to meet revenue targets.
• Quality Control: Ensure the consistent quality of food, beverages, and service.
• Quality Control (continued): Work closely with the kitchen staff to maintain menu standards and introduce new items.
• Quality Control (continued): Conduct regular inspections to ensure cleanliness and adherence to hygiene standards.
• Communication and Reporting: Communicate effectively with staff, management, and stakeholders.
• Communication and Reporting (continued): Prepare regular reports on key performance indicators, financial results, and operational metrics.

Qualifications

To excel in this role, you should possess:

• Proven experience as a Restaurant Manager or similar role in the restaurant industry.
• Strong leadership and interpersonal skills.
• Excellent organizational and multitasking abilities.
• In-depth knowledge of restaurant operations, including kitchen management and customer service.
• Understanding of financial aspects, including budgeting and profit and loss analysis.
• Bachelor\’s degree in Business Administration, Hospitality Management, or a related field is preferred.

Out-of-Country Applicants

We do not provide sponsorship opportunities or international relocation; applicants must currently reside in Canada to be considered for this position.