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, we focus on connecting you with the perfect opportunities that align with your skills and aspirations. We're passionate about propelling your career forward, ensuring that your next step is not just a job but a fulfilling journey. Partner with us, and let's build your success story together.

Client Summary:

Our Client is a Vancouver-based restaurant franchisor. They develop, operate, and support restaurant concepts in the premium casual (full service, liquor licensed) sector. They have over 80 franchised locations in operation. They do everything they can to develop and distribute the right tools to allow the franchise family to operate on solid values of innovation, service, and quality. They know that every guest experience is a result of the combined efforts of the corporate team members, local franchise owners, their management teams, and especially the service and kitchen teams at the restaurants. We are only as good as the last meal we serve, and we count on our people to execute to the highest standard possible.

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, chefs, and their teams.

This position reports to the Regional Manager. 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 restaurant.

KEY RESPONSIBILITIES

• 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.
• 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, cost controls, etc.
• Monitors, directs, and coordinates effective sanitation, cleanliness, and organization efforts throughout the operations.
• Establishes, directs, and reviews beverage procedures to ensure adequate security and accountability, quality, presentation, and service performance.
• Remains current on federal, provincial, and municipal laws and regulations with respect to our industry.
• General Managers are directly overseeing the recruitment, training, development, and mentoring of all staff and managers within the restaurant.
• Handles or assists with any guest-related complaints and/or comments, as well as coordinates the proper follow-up.
• Oversees the development of management and crew to ensure training and guidance.
• Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place.
• Evaluate training procedures to ensure that all employees are contributing to a high level of guest satisfaction.
• Monitors any legal or labor issues related to the management of all properties.
• Champions recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry.
• Key contributor to long-term planning and brand positioning.
• Coordinate and implement food promotions, menu planning to maximize guest experience and sales growth.
• Develop and maintain positive relationships with key suppliers, influencers, and industry stakeholders through communication and support for operational teams.

QUALIFICATIONS & EXPERIENCE

• Minimum of 2 to 3 years of successful restaurant operations of a full-service restaurant chain
• Minimum 4 years of successful restaurant management with proven financial management, in a high-volume full-service restaurant (preferably premium casual).
• Excellent knowledge and high-level skills with all computer desktop systems, including but not limited to Microsoft Windows, Excel, Word, PowerPoint
• Excellent understanding of and proven experience with sanitation, health and safety, and systems that support the same.
• Exceptional work ethic, combined with highly detailed communication, both written and verbal.
• Uses time productively, maximizes efficiency, and meets challenging work goals.
• Takes initiative and pursues opportunities aligned with a strong ability to multitask.
• Strong communication skills, rapport skills, and presentation skills
• A college or university degree in hospitality, restaurants, and culinary arts, or a business education background an asset.