NOC 60030
Business address: 291 Augusta Ave, Toronto, ON
Job duties:
We are a passionate group of people caring deeply about the environment and animal rights. We are a fully vegan kitchen with a growing community and a presence in one of Toronto’s most well known neighbourhoods. We are passionate about food and people, and making incredible experiences for our diners.
We are looking for a General Manager to oversee the day-to-day operations of our vegan fine dining restaurant.
- Managing the FOH at the restaurant, coordinating staff, creating and publishing schedules.
- Recruit, train, and oversee food and beverage service. Foster a positive work environment, promote teamwork, and provide ongoing coaching and development.
- Seasonal Hiring: Oversee recruitment, onboarding, and training programs
- Support team presence on the floor. Serve, bartend, manage as needed with fluidity.
- Manage and resolve customer complaints effectively
- Champion a culture of exceptional guest experience and hospitality among staff.
- Address guest inquiries and feedback promptly and professionally as they arise from a multitude of channels: direct messaging, emails, OpenTable, phone calls. Always strive to exceed guest expectations
- Coordinate and oversee special events and private functions, ensuring seamless execution focused on guest and employee satisfaction.
- Collaborate with sales and marketing teams to attract and retain event business.
- Create Ontario wine pairings with dishes created by our executive chef
- Design seasonal cocktail menus and specials
- Develop and implement strategies to enhance the restaurant’s food and beverage offerings, in accordance with the organization's overall goals and objectives.
- Monitor and analyze sales trends, guest feedback, and labor costs to identify opportunities for improvement and innovation and implement corrective measures as needed.
- Stay informed of industry trends, consumer preferences, and competitive developments to identify opportunities for innovation and improvement in food and beverage offerings and service delivery.
- Ensure POS systems, inventory tools, and operational software are optimized, updated, and used consistently across outlets.
- Maintain high food quality standards, presentation, and service throughout all food and beverage service opportunities.
- Oversee inventory control procedures, including ordering, receiving, storage, and stock rotation. Minimize waste and ensure optimal inventory levels to support operational needs.
- Ensure compliance with all relevant health, safety, sanitation regulations, licensing and alcohol service requirements. Conduct regular audits and inspections to uphold cleanliness and hygiene standards.
- Maintain proper documentation for inspections, certifications, and licenses.
- Cultivate strong relationships and negotiate arrangements with suppliers, distributors, and vendors in favourable terms, source high-quality ingredients and products, and stay informed about industry trends and best practices.
- Prepare regular reports and presentations for senior management, highlighting key performance indicators, financial metrics, and operational insights. Provide recommendations for improvement and strategic decision-making.
Terms of employment : Permanent, Full-time
The language of work : English.
Wage: $36.75 an hour up to 30 hours per week.
Benefits package being offered:
- 2 weeks paid vacation
- Employer covered benefits plan
- Dining discount
Skills requirements:
Required education:
Required number of years of experience
- Proven experience of a minimum of 2+ years in restaurant management, leadership and bartending
- 2+ years in vegan kitchen/BOH experience is an asset, preferably in an upscale restaurant environment
- 2+ years in event management is an asset
Required work experience and other:
- Valid WSET Level 2 Certification (or in-progress)
- Valid Smart Serve Certification
- Valid Food Handlers Certification preferred
- Expertise and passion in bartending recipe development
- Expertise and passion in curating Ontario wine and beer lists, as well as pairings
- Strong knowledge of front of house operations, including inventory management, customer relations, and designing high-end service experiences.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work effectively under pressure, multitask, and prioritize and delegate tasks in a fast-paced environment.
- Proficiency in computerized systems and software for inventory management, point-of-sale, and financial analysis.
- Proficiency in reservation and table management softwares.
- Flexibility to work evenings, weekends, and holidays as needed.
- Availability required 7 days a week.
- Commitment to upholding high standards of quality, service, and professionalism.
