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Restaurant General Manager At Bar Sybanne

Location: Toronto, Ontario

Job Description

Bar Sybanne is a fresh and exciting Middle-Eastern/Mediterranean/Moroccan-inspired bar and restaurant, nestled in the heart of Toronto's Ossington Village. Exploring the vibrant flavours and many cultures of the Mediterranean and Middle-East, Bar Sybanne combines modern design, a passion for food and a love of hospitality to create an experience that is warm, lively and memorable. Serving flavourful shareable plates, freshly-baked breads and handcrafted cocktails, Bar Sybanne is a perfect place to host and be hosted, celebrate, relax and enjoy.

The GENERAL MANAGER is an integral contributor to the overall success of the restaurant.

The GENERAL MANAGER will direct, coordinate and plan the organization of all food and beverage while working beside the Chef de Cuisine to ensure consistency, budget control and quality of service and product. The GENERAL MANAGER will have a proven ability to leada team in the pursuit and delivery of exceptional guest experiences, while effectively enforcing the company's policies and procedures and maintaining financial responsibility.

KEY RESPONSIBILITIES

Personnel Management

-Hire, train, coach and develop all front of house employees through ongoing feedback and the establishment of performance expectations

-Create an engaging and energetic environment where all associates work as a highly functioning team

-Prepare payroll, gratuity distribution and maintain accurate employee records

Shift Execution

-Manage daily operations including cleanliness, organization, revenue opportunities and staffing

-Manage staff, deliver daily briefings, provide feedback, maintain a high level of employee morale

Guest Relations Management

-Manage guest relations and guest recovery

-Provide exceptional guest service, thereby setting the standard for all employees

Financial Management

-Set budgets with the Director of Operations, and ensure they are continually reviewed and achieved -Regularly conduct P&L reviews to analyze financial metrics

-Prepare reports on a daily, weekly and monthly basis, clearly denoting labour and COGS

-Ensure cash outs are prepared accurately and petty cash is maintained

Operational Execution

-Manage labour and all costs to budget

-Plan and coordinate menus with the Chef de Cuisine

-Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met

SKILLS & QUALIFICATIONS

-3+ years' experience as the General Manager of a premium restaurant required

-Post-secondary degree or diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent an asset

-Sommelier accreditation or wine education an asset

-Demonstrated knowledge of financial and operational management

-Exceptional guest service orientation

-Must possess a strong attention to detail

-Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast-paced environment

-Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels

-Ability to motivate and manage staff and work effectively in a management team

-Exceptional interpersonal skills

-Long periods of standing and walking is required

Job Type: Full-time

Salary: $40,000.00 to $50,000.00 /year

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