General Manager Restaurant Operations Scotia Place

Position Summary

The General Manager is responsible for the overall leadership, performance, and success of the restaurant. This role oversees all front-of-house operations, recruitment and development of management and hourly team members, inventory controls, guest experience standards, and community engagement initiatives. The General Manager fosters a positive, people-first culture that delivers exceptional hospitality while driving operational excellence and financial performance.

Job Responsibilities

Leadership & Team Development

+ Recruit, hire, train, and develop Front-of-House staff

+ Create a culture of accountability, teamwork, respect, and continuous improvement.

+ Provide coaching, mentorship, and performance management to all team members.

+ Build succession plans and identify future leaders within the organization.

Ensure staffing levels support operational needs and business demands.

Culture & Community Engagement

+ Foster a community-focused environment that encourages employee engagement and guest loyalty.

+ Develop and maintain relationships with local businesses, organizations, and community partners.

+ Champion an inclusive and positive workplace culture where employees feel valued and supported.

+ Lead initiatives that promote team recognition, employee retention, and community involvement.

Guest Experience & Service Excellence

+ Establish, implement, and maintain exceptional service standards throughout the restaurant.

+ Monitor guest feedback and implement action plans to continuously enhance the customer experience.

+ Lead by example on the floor, ensuring hospitality standards are consistently exceeded.

+ Resolve guest concerns professionally and effectively.

Operations Management

+ Oversee all daily restaurant operations to ensure efficiency, quality, and profitability.

+ Develop and enforce operational policies, procedures, and service standards.

+ Ensure compliance with food safety, health regulations, labour laws, and company policies.

+ Maintain cleanliness, organization, and facility standards throughout the restaurant.

Inventory & Cost Control

+ Establish and maintain proper inventory control procedures.

+ Monitor food, beverage, and supply inventories to minimize waste and control costs.

+ Conduct regular inventory audits and investigate variances.

+ Work closely with suppliers and vendors to manage purchasing and product quality.

+ Drive initiatives that improve profitability while maintaining guest satisfaction

Financial Performance

+ Manage labour costs, operating expenses, and revenue targets.

+ Analyze financial reports and key performance indicators to identify opportunities for improvement.

+ Develop action plans to achieve sales growth and profitability goals.

+ Prepare budgets and forecasts in partnership with senior leadership.

Job Skills and Qualifications

5+ years of restaurant management experience, including multi-department leadership responsibilities.

Proven success in recruiting, developing, and retaining high-performing teams.

Strong understanding of restaurant operations, inventory management, labour planning, and cost controls.

Exceptional leadership, communication, and interpersonal skills.

Demonstrated ability to build a positive workplace culture and strong community relationships.

Strong financial acumen and analytical skills.

Ability to thrive in a fast-paced, guest-focused environment.

Food safety certification and applicable industry certifications preferred.

Leadership & Team Building

Community Engagement

Guest Experience Management

Operational Excellence

Inventory & Cost Control

Financial Management

Coaching & Development

* Problem Solving & Decision Making

This position will remain open until a suitable candidate is found.

CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.