General Manager

On Behalf of our Client - Restaurant Chain General Manager As the General Manager, you are responsible for the execution and achievement of all operational performance objectives that ensure the guest’s satisfaction! You are a positive, accountable, and self-motivated leader who enjoys planning, prioritizing, and executing work in a way that makes your team feel valued. You believe in training and development and understand that feedback is key to unlocking your team’s potential. Your main responsibility is overseeing that your location’s Front and Back of House (FOH and BOH) operations are running smoothly and efficiently. This includes, but is not limited to, overseeing that objectives and key performance indicators are being met; location budgets are being managed; staffing, training, and scheduling is on point; health and safety standards are being met and that all policies, procedures, processes, values, and quality commitments are in place and being adhered to. You will own leadership and development for your team, ensure that our people are being engaged and given the opportunity to develop into future leaders to support company growth. You will report directly to the District Manager and will work in collaboration with the Head Office team. A DAY IN THE LIFE Manage the restaurant operations for both FOH and BOH with passion and integrity, creating a great environment for our staff and guests! Responsible for overseeing location’s sales and labor targets, managing costs, and adhering to budgets. Oversee restaurant activities to meet and exceed food quality, safety, and hygiene standards, inventory standards, etc. Create a positive experience for our guests by ensuring a high level of service and ensuring that all team members are well-trained and committed to understanding the needs of our guests and exceeding their expectations. Coach and develop team members by providing continuous feedback, setting goals, and support the Kitchen and Guest Experience Managers in conducting performance evaluations for their teams. Conduct performance reviews and provide ongoing leadership and development for the Kitchen & Guest Experience Managers. Oversee the resolution of guest inquiries and complaints, in support of the GEM – driven to offer the best guest experience. Respect and enforce all policies, procedures, and operating standards. Constantly review restaurant operations to identify opportunities for improvement. Partner with the Kitchen Manager to ensure BOH operations are running smoothly and efficiently, including overseeing food and supply orders, reviewing budgets, and maintaining health and safety standards. Collaborate with the Guest Experience Manager to oversee that FOH operations are seamless, implementing the organization’s VIP Experience Standards, and meeting sales targets. Execute all other administrative tasks and other tasks as requested by the District Manager and Head Office team. WHAT YOU’LL BRING TO THE TABLE Post-secondary diploma/degree Minimum 2-5 years’ management experience in a high-volume, fast-paced hospitality environment. Experience managing a team of 20 or more, including training and coaching, with strong leadership and communication skills. Ability to engage people in a genuine, authentic way. Proactively connects to the team to drive behavior and results. Highly organized, able to multitask, and easily adapts and responds to change. Knowledge of POS systems (point of sale). Proficient computer skills in Google Suite, Asana, Canva, Etc. Strong interpersonal skills, along with an analytical mindset. Artificial Intelligence (AI) Disclosure We use artificial intelligence (AI) only to assist in generating a consistent set of interview questions. AI is not used to screen, assess, score, rank, or select applicants. All evaluations are conducted by human decision‑makers.

The General Manager oversees all Front and Back of House operations to ensure guest satisfaction and operational efficiency. Key duties include managing budgets, labor targets, health and safety standards, and leading the development of the management team.

Candidates must have a post-secondary diploma or degree and 2-5 years of management experience in a high-volume hospitality environment. Experience managing teams of 20 or more and proficiency in POS systems and Google Suite are required.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Operational Performance Management
• Team Leadership
• Staff Training and Development
• Budget Management
• Staff Scheduling
• Health and Safety Compliance
• Guest Experience Management
• Performance Evaluations
• Inventory Management
• POS Systems
• Google Suite
• Asana
• Canva
• Interpersonal Communication
• Analytical Thinking
• Multitasking

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

Minimum education

College diploma

Minimum experience

2+ years

Apply by

Sep 20, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Associate