General Manager Restaurant Operations Scotia Place

General Manager Restaurant Operations Scotia PlaceJob Category
:
Middle Management
Requisition Number
:
GENER002373
Posted : October 29, 2026Full-TimeOn-site
LocationsShowing 1 location
DescriptionPosition SummaryThe 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 ResponsibilitiesLeadership & Team DevelopmentRecruit, hire, train, and develop Front-of-House staffCreate 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 EngagementFoster 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 ExcellenceEstablish, 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 ManagementOversee 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 ControlEstablish 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
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
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.
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