Role title: Assistant General Manager

Location: Vancouver

Department: Time Out Market

Reporting to: Market General Manager

Role overvie

wWe love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients

.

Our Assistant General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visi

t.We are seeking a dynamic and experience d Assistant General Manag er to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environmen

**t.

Responsibilit**

• iesLead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover indus
• tryConflict resolution and team-building ski
• llsDeep understanding of F&B operations, including service standards, kitchen workflows, supply chain, and complian
• ce.Strong eye for detail while balancing big-picture efficiency and guest experie
• nceMaintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectati
• onsMonitor labor, food, and beverage costs while implementing strategies to maximize profitabil
• ityStrong knowledge of P&L management, budgeting, forecasting, and cost contr
• ol.Analysis of sales trends, labor costs, food costs, and margins to drive profitabil
• ityAble to demonstrate success in managing budgets, increasing revenue, and reducing cos
• ts.Familiarity with restaurant management systems, POS data, and financial report
• ingCollaborate with the GM on sales-building initiatives, marketing promotions, and community engageme
• nt.Focus on succession management, training and, development of all Market employ
• eesDelegate responsibility to the management team as needed and enforce existing policies consisten
• tlyOversee and participate in the hiring, training, supervision and management of the market operations te
• am.Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted g
• oalOversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquir
• iesPartner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management t
• eamAssign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necess
• aryRemain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employ
• eesEnsure every guest receives exceptional service in line with brand standa
• rdsAddress and resolve customer concerns with professionalism and c
• areLead initiatives that enhance guest loyalty and satisfact
• ionInteract with all department personnel, restaurant staff and Vendor staff as nee
• dedEnsure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance te
• amsEnsure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickn
• essDevelop and implement cost-saving and profit-enhancing measu
• resMaintain positive and professional relations with vendors, managing vendor interaction on the property with our st
• affMonitor guest satisfaction on all levels, including social media platfo
• rmsEnsure health, safety, and sanitation requirements are in compliance with local laws and agenc
• iesCollaboration across all operations within the greater Oakridge Park development & daily operatio

ns.What we are looking for from y

• ou:5–8 years of progressive leadership experience in hospitality, with a focus on food and beverage operatio
• ns.Exposure to managing a full beverage portfolio – from conceptual menu design, costing, third party vendor agreements, events & Activations surround non alcoholic and alcoholic beverage products/suppli
• ersProven success managing high-volume or multi-unit operatio
• ns.Strong financial acumen with experience managing P&L, budgets, and cost contr
• ol.Hands-on experience in hiring, training, and developing large tea
• ms.Strong knowledge of POS systems, scheduling software, and inventory management too
• ls.Exceptional communication, organizational, and interpersonal skil
• ls.Ability to adapt quickly and make sound decisions in a fast-paced environme

**nt.

Additional Func**

tionsIn addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the opera

• tion:

  Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating

• plansAttend mandatory meetings including divisional meetings, executive meetings, and staff me

• etingsParticipate in community

• eventsUtilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems

• in useKeep work area clean and org

• anizedEnsure confidential documents are kept in a secure

• d areaProperly dispose of confidential documents containing any personally identifiable information via shredding or pulveri

• zationComplete other duties as assigned by the General M

• anagerDemonstrate positive leadership characteristics, which inspire Team Members to meet and exceed sta

• ndardsMaximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor)

• costsMonitor the restaurant’s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense c

• ontrolMaintain compliance with TOM policies and procedures, as well as city, state, and federa

• l lawsMaintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquo

**r Laws

General Requi**

• rements21+ years
• of agePossession of or the ability to possess all relevant Food Safe, Responsible Beverage handling lic
• ensing.Proof of eligibility to work in

**Canada.

Education Requ**

• irementsHigh School Diploma required, Bachelor’s degree p

**referred

Physica**

l DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job f

• unctions.Must present and maintain a professional image to further the overall theme of
• the venueMust have good positive energy throughou
• t the dayMust be able to read the computer
• monitorsMust be able to print legibly for employees, management, and guest
• s to readMust be observant and quick to respond to various s
• ituationsMust be able to move quickly through work and set the pace in the office and
• /or venueMust be able to sit and/or stand for extended period
• s of timeMust be dexterous and able to participate in all service

**aspects.

Work Environment an**

d ScheduleThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job

• functions.Small to Medium office e
• nvironmentPersonal
• desk spaceRestaurant e
• nvironment5-25% Lo
• cal TravelNoise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Gu
• est volumeWork varied shifts to include days, nights, weekends an

d holidays