BEING FLUENT IN ENGLISH IS REQUIRED.

Do you have a passion for food, wine, spirits and hospitality? Are you looking for an opportunity to step up, make a big impact, drive a business, and inspire, empower and develop your own team?
We are looking for an experienced General Operations Manager for our pub in East Regina, Saskatchewan. The candidate must have a strong business acumen and a passion for people, culture, food and drink. A leader that thrives in a high energy, results-driven, hospitality focussed environment.
This is a hands-on position, and the General Operations Manager will control all operations within the four walls and be actively working on the floor with staff and guests during the busiest hours of service.
This is not an easy job, and will require commitment and drive. However the rewards for this can be very good for the right individual.
Includes a competitive salary based on commitment, performance and experience. Bonus tip pool, meal privileges, and additional travel perks. A path to share ownership is a possibility for the right individual looking to get fully involved with the operation, investing themselves in the business and their own successful future.

REQUIREMENTS AND QUALIFICATIONS:

• Minimum 3 years of experience as a Restaurant General Manager or similar role
• Minimum 3 years of experience customer service management
• Extensive food, beer and wine knowledge
• Proficient computer skills (POS system, Excel, Google Apps)
• Familiarity with POS software
• Experience in event planning
• Excellent interpersonal skills, guest services, and oral/written communication skills
• Strong financial management skills
• Strong analytical/decision-making skills
• Team player
• Good time-management skills
• Culinary school diploma or BS degree in Business Administration (not required but would be an asset)
• Must handle stressful situations well, and be able to independently problem solve.

• Manage and execute all aspects of the front of house, human resources: recruitment and selection, training, performance management, recognition and development.
• Prepare schedules and ensure that the restaurant is properly staffed for all shifts
• Ability to create and culture a work environment, where staff development and good work are both recognized
• Arranges for maintenance and repairs of equipment and services
• Budgeting and forecasting weekly, monthly and yearly sales; reporting daily sales and location performance; and working with ownership to set and achieve labour targets and other performance goals.
• Estimate consumption, forecast requirements and maintain inventory.
• Plan and develop the overall restaurant marketing strategy.
• Interacts with guests, to ensure all inquiries, guest recovery and complaints are handled promptly
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Participate at local food events