General Manager – Regina

Job title: General Manager – Regina

Job description: Our client in Regina requires an experienced Restaurant General Manager to manage the day to day operations of a buys steak house concept.

• 3 years of General Manager experience or F&B Manager
• Strong financial acumen
• Team builder and people developer

We are looking for an experienced General Manager who is hands-on, can influence and impact profit and deliver exceptional customer service. This position will be responsible for the overall direction and organization of all activities and operations of the business. This position requires top-notch management skills to include leadership, training, inventory and ordering controls, scheduling and meeting labour budgets, staff and management development, and a very strong background in the financial and administrative aspects of the business. Must be a strong motivator and possess great interpersonal communication skills.

Specific Responsibilities:

• Must have a minimum of 3 to 5 years in a senior-level manager role or General Manager
• Experience and exposure in fine dining service
• Strong understanding of private dining or banquet functions
• Minimum of 10 years in food and beverage
• Strong understanding of food and food cost
• Strong supervisory skills & training ability
• Exceptional time management skills with the ability to prioritize tasks
• Have working knowledge of financial reporting and budgeting
• An understanding of controllable costs and administrative functions
• The ability to handle stress and difficult situations with tact & diplomacy
• Must be dependable & unquestionably honest
• Must be flexible with the willingness to work evenings, weekends, and holidays as required
• Ability to work at a very fast pace and take on several projects at one time
• Must be highly organized and able to multi-task
• Passion for great food and great wine

The Responsibilities

• Prepares and follows detailed budgets
• Preparing and submitting daily, weekly, and monthly revenue totals
• Hire, train, supervise, direct, coach, counsel, and evaluate staff in all areas
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff
• Responsible for the overall administration of the restaurant
• Fully accountable to all new Menu roll-outs or system changes
• Oversees and approves all Scheduling and labour forecasts
• Must be able to cooperate with other departments to foster & promote a harmonious working climate to maximize productivity & efficiency
• Directly accountable to 4 to 6 managers and supervisors and up to 70 staff members
• Builds a strong team relationship with the Chef and Sommelier
• Designs and implements exciting and profitable food promotions

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