Business general manager
Employer details 2502151 Ontario Inc.
· Financial Management: Drive revenue growth and profitability through strategic planning, budgeting, and cost management. Analyze financial reports and implement initiatives to optimize performance.
· Maintains inventory, manages labour, and applies financial reporting analysis to enhance restaurant results.
· Customer Satisfaction: Ensure an exceptional guest experience by maintaining high standards of service and addressing customer concerns promptly.
· Assumes full responsibility for restaurant profit and loss management by implementing marketing strategies and following cash control/security procedures.
· Leadership: Lead by example, fostering a culture of excellence, professionalism, and teamwork among staff members. Inspire and motivate team members to deliver exceptional service and achieve operational goals.
· Leads restaurant management team in recruiting, selecting, hiring, and retaining effective team talent.
· Staff Development: Identify talent, mentor, and provide ongoing training and development opportunities to ensure the team is equipped with the skills and knowledge to deliver outstanding guest experiences.
· Marketing and Promotion: Collaborate with the management team to develop and implement strategies to attract and retain customers.
· Operational Oversight: Oversee day-to-day operations, including inventory management, procurement, scheduling, and adherence to health and safety standards. Implement best practices to streamline processes and enhance efficiency.
· Guest Satisfaction: Uphold the restaurant's reputation for excellence by consistently delivering exceptional service and exceeding guest expectations. Address any concerns or issues promptly and ensure resolution to maintain customer satisfaction.
· Enforces compliance with government regulations, employment laws, food safety, operations, and King Tandoori’s policies and procedures relating to all restaurant activities across shifts.
· Ensures preventive maintenance of restaurant facility and equipment is completed by company standards.
· Inventory and Supply Management: Monitor and control inventory levels, and ensure the availability of quality ingredients and materials.
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