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General Manager

Blue Mountain, Canada

Company Description

Oliver & Bonacini is recognized as one of Canada’s leading fine dining restaurant companies, operating 11 unique and innovative restaurants in Ontario. Operations include à la carte dining, quick service, catering, group dining and special events. Unique concept restaurants include Canoe, Jump, Auberge du Pommier, Biff’s Bistro, Luma, O&B Canteen and Bannock. The company also operates a midrange casual dining concept, Oliver & Bonacini Café Grill, with locations in Toronto, Blue Mountain and Oakville. The company’s private dining and events division, Oliver & Bonacini Events, manages a number of large scale event facilities, including Malaparte at TIFF Bell Lightbox, the Toronto Region Board of Trade, Windermere House on Lake Rosseau, Muskoka and the newly revitalized Arcadian. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. 

Job Description

The General Manager is an integral contributor to the overall success of the location including;  the restaurant, conference space and in-room dining. General Managers direct, coordinate and plan the organization of the food and beverage outlets while work hand in hand with the BOH Management team in order to ensure consistency, budget control and quality of service. They have strong business acumen with a proven ability to develop other managers and employees through ongoing performance evaluation and training and development.

 

PRIMARY DUTIES & RESPONSIBILITIES

  • In conjunction with the FOH/BOH Management Teams, accomplish human resources objectives by recruiting, selecting, orienting, assigning scheduling, and reviewing
  • Effectively enforce company policies and procedures
  • Achieve  operational objectives of all outlets by preparing and completing action plans, implementing productivity, quality and standards of service
  • Work closely with the banquets department to ensure successful day to day operations of banquet and event facilities
  • Resolve associate and/or guest conflict through service recovery and implement change when necessary
  • Work collaboratively with hotel management to ensure the mandates of both the hotel and restaurant operations are realized
  • Liaise with the BOH Management Team to control costs by reviewing portion control and quantities of preparation, minimizing waste
  • Estimate food and beverage consumption and place orders with suppliers
  • Maintain budget and employee records
  • Prepare payroll and monitor records
  • Avoid legal challenges by following all company and government legislations
  • Arrange for maintenance and repair of malfunctioned equipment
  • Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
  • Create an engaging and energetic environment where all associates work as a team
  • Generate growth and restaurant sales through marketing initiatives
  • Regularly conduct P&L reviews to analyze financial metrics 

Qualifications

  • Post-secondary Degree/Diploma in Hospitality Management, Food and Beverage Management and/or equivalent an asset
  • A minimum of 5 years progressive experience within the hospitality industry with a minimum of 2 years experience in a management position
  • Experience in a similar multi-outlet hotel environment is preferable.
  • Strong business acumen
  • Exceptional organizational skills
  • Ability to conduct written and verbal performance reviews
  • Self starter, flexible, and able to work independently
  • Ability to multi-task, and change priorities constantly as needed in a fast paced environment
  • Must possess excellent verbal and written communication skills