General Manager Denver

#170, 340 Midpark Way SE, Calgary Alberta T2X 1P1 A strong operations General Manager who is ready for a challenge operating large sales volumes - Fine Dining! Summary of Position Ready to apply Before you do, make sure to read all the details pertaining to this job in the description below. The role of the General Manager is to lead the restaurant and set the pace for the performance of the restaurant. You are tasked with ensuring that we comply with corporate standards of service inclusive of wine/cocktail list management, HR management, PR and Marketing initiatives as well as ensuring that we meet/exceed our financial goals for various costs in order to outperform our budgeted net income. You will be the gatekeeper of all matters of the restaurant operations. Duties & Responsibilities include but are not limited to You will be responsible for the interviewing, hiring and training of the entire Front of the House team. You are the face of the restaurant so your constant presence must be at the door and on the floor. Hire staff according to our desired needs and according to our FTE schedule and labor budgets. Ensure that our 10-day training schedule is adhered to from orientation through to live shifts. Work with the office manager/AGM to ensure that all documentation is completed prior to onboarding along with E Verify being closely adhered to. Attend the weekly marketing meeting and plan our social media posts with PR. Inspire new ideas on how to better position the team through marketing and advertising. Work with the Corporate Director of Operations in creating ads that work for our advertising campaigns. Manage the costs so that they are in line with budget. Create new efficiencies to lower costs while enhancing the guest experience. Need to control all levels of expenses and cost control. Carry out ordering in line with forecast model set by Corporate. Must ensure all staff are performing at the level required by FOH standards. Staff are in proper uniform and sign off on uniform form upon hiring. Ensure music is set per standard along with appropriate lighting for the time of day. We will establish programming so it will be automated but it must still be monitored. Manage the reservation book (guest center open table) according to seating patterns and first seat tables. Assist with standardization of service and ensure scheduling pars are adhered to. Cocktails are made to standard, servers are extending all standards of service, bussers are swarm bussing, runners aren't auctioning off food at the table. Must act like a manager, team leader and motivator for the front of the house team along with directing the floor captains to ensure all responsibilities are being completed. Ensure that daily walk-through checklists are followed and completed. Workplace safety and health department standards are of the utmost importance. Ensure that the codes of conduct are followed and that nobody is in violation of our handbook. If so then progressive discipline must ensue. You will be the person who will need to manage the HR department with the Corporate Director of Operations. You have oversight of the entire restaurant which includes the culinary operations as well. You must form a tight bond with the executive chef so to create efficiencies and better our restaurant this includes ensuring that they are managing their labor efficiently. You are responsible for chairing the weekly manager's meeting. You must make sure the event order weekly meetings are being held consistently as well. You must review payroll weekly with the office manager and ensure that we are controlling our labor cost. Forecasting the schedule will be extremely important in order for us to be successful. Reporting of R&M if noticed during the daily walkthrough. It is within your focus to coordinate R&M and if needed being present for the repairs. You will be required to also taste the food randomly daily to ensure that it is to standard. Portion sizes are correct, presentation is perfect etc.. You are fully responsible for this restaurant in terms of maintenance, service, food quality, review responses, event management, guest relations, marketing, social media management and market positioning. You are the lead who must then delegate to the team and manage your expectations of them. You are responsible for the P&L and cost management and must have a firm grip on how to manage this. You are responsible for exceeding expectations when it comes to event management so to ensure the event manager is performing per our standards when creating beo's etc. Walkthroughs of setups and execution are key. Summary of Position The role of the General Manager is to lead the restaurant and set the pace for the performance of the restaurant. You are tasked with ensuring that we comply with corporate standards of service inclusive of wine/cocktail list management, HR management, PR and Marketing initiatives as well as ensuring that we meet/exceed our financial goals for various costs in order to outperform our budgeted net income. You will be the gatekeeper of all matters of the restaurant operations. Duties & Responsibilities include but are not limited to You will be responsible for the interviewing, hiring and training of the entire Front of the House team. You are the face of the restaurant so your constant presence must be at the door and on the floor. Hire staff according to our desired needs and according to our FTE schedule and labor budgets. Ensure that our 10-day training schedule is adhered to from orientation through to live shifts. Work with the office manager/AGM to ensure that all documentation is completed prior to onboarding along with E Verify being closely adhered to. Attend the weekly marketing meeting and plan our social media posts with PR. Inspire new ideas on how to better position the team through marketing and advertising. Work with the Corporate Director of Operations in creating ads that work for our advertising campaigns. Manage the costs so that they are in line with budget. Create new efficiencies to lower costs while enhancing the guest experience. Need to control all levels of expenses and cost control. Carry out ordering in line with forecast model set by Corporate. Must ensure all staff are performing at the level required by FOH standards. Staff are in proper uniform and sign off on uniform form upon hiring. Ensure music is set per standard along with appropriate lighting for the time of day. We will establish programming so it will be automated but it must still be monitored. Manage the reservation book (guest center open table) according to seating patterns and first seat tables. Assist with standardization of service and ensure scheduling pars are adhered to. Cocktails are made to standard, servers are extending all standards of service, bussers are swarm bussing, runners aren't auctioning off food at the table. Must act like a manager, team leader and motivator for the front of the house team along with directing the floor captains to ensure all responsibilities are being completed. Ensure that daily walk-through checklists are followed and completed. Workplace safety and health department standards are of the utmost importance. Ensure that the codes of conduct are followed and that nobody is in violation of our handbook. If so then progressive discipline must ensue. You will be the person who will need to manage the HR department with the Corporate Director of Operations. You have oversight of the entire restaurant which includes the culinary operations as well. You must form a tight bond with the executive chef so to create efficiencies and better our restaurant this includes ensuring that they are managing their labor efficiently. You are responsible for chairing the weekly manager's meeting. You must make sure the event order weekly meetings are being held consistently as well. You must review payroll weekly with the office manager and ensure that we are controlling our labor cost. Forecasting the schedule will be extremely important in order for us to be successful. Reporting of R&M if noticed during the daily walkthrough. It is within your focus to coordinate R&M and if needed being present for the repairs. You will be required to also taste the food randomly daily to ensure that it is to standard. Portion sizes are correct, presentation is perfect etc.. You are fully responsible for this restaurant in terms of maintenance, service, food quality, review responses, event management, guest relations, marketing, social media management and market positioning. You are the lead who must then delegate to the team and manage your expectations of them. You are responsible for the P&L and cost management and must have a firm grip on how to manage this. You are responsible for exceeding expectations when it comes to event management so to ensure the event manager is performing per our standards when creating beo's etc. Walkthroughs of setups and execution are key. Skill Set Customer service skills - working with customers is a key part of a General Manager's position; the ability to remain professional at all times is vital to this role Numerical abilities - General Managers have administrative duties; a good grasp of numeracy is important to carry out tasks such as budgeting and administering payroll along with managing costs and P&L. Organization - General Manager's need to be organized to keep track of shifts, customers, deliveries, and the general workings of the restaurant inclusive of the takeout and delivery revenue center. Physical stamina - working in a restaurant can be physically demanding, requiring a good level of fitness to endure standing for long periods of time and carrying heavy items such as trays, furniture etc.. Leadership skills -motivating a team and ensuring good performance from all members of the staff are key to keeping things running smoothly Qualifications 5 year's experience as a General Manager or Executive role in a restaurant operation. Prior experience in customer service Excellent phone skills and communication skills Must be a team player High school diploma or GED equivalent required Contact us now and start putting the best to work for you Are you a Leader in the Hospitality, Restaurant & Food Service Industry? 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Blue Shocks service does not end when you get placed, there is genuine follow up and questions to make sure you are happy with your position.""Their in-depth profile of each candidate convinced me that these gentlemen are very, very serious about what they are doing and went over and above to differentiate themselves in their market segment.""Blue shock is by far the most aggressive agency I've ever worked with. I was in constant communication throughout my time with them.""After my initial interview with Blue shock, I had my pick of employers that needed help right away.""Blue Shock excels at creating a positive relationship with their customers far more than other recruitment companies.""With other companies, the focus was on credentials, qualifications and workplace information. Blue Shock makes a genuine effort to understand your individual needs based on work & personal life balance, and then strives to place you in positions that cater to your requirements.""The difference is Blue Shock focuses on quality, not quantity of placements.""The process has always been professional, and has always provided me with opportunity to provide my own feedback or questions prior to meeting with any potential employers.""Blue Shock has always made an effort to keep in contact with me even though I had been placed in my position over 2 years ago.""I believe that an established professional relationship with both their customers as well as potential placement candidates is a paramount focus.""I would recommend Blue Shock to anyone who is looking to have their expectations exceeded in looking for a potentially new career.""I sincerely feel that they genuinely care about my personal needs, wants, and balance requirements.""The process has always been professional, and has always provided me with opportunity to provide my own feedback or questions prior to meeting with any potential employers." #J-18808-Ljbffr

Created: 2025-01-11