General Manager, Time Out Market Montreal

Montreal, QC

Start date January 2019

Job type

Full-time Categories Food services, Foods
Description

Role Overview

We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.

Our Market General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit. The General Manager will be required to work closely with the representatives of Ivanhoe Cambridge, meeting at least once a month.


Responsibilities

  • Accommodate and anticipate guest needs

  • Develop and implement operating standards, policies, and procedures to be followed by the management team

  • Maintain highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with company's expectations

  • Responsible for to hiring, training, management, coaching, counseling, and evaluation of all members of the team

  • Develop skills of the management team in accordance with the succession planning goals set by the company

  • Evaluate all Vendor operations and meet with each Vendor on a monthly basis to review their operations and ensure TOM remains the ‘best of the city”.

  • Evaluate all relationships with outside partners, contractors, and vendors on a frequent basis

  • Consistently monitor sales and expenses, approving all purchase orders before they are executed

  • Work closely in the development of the budget; manage P&L and ensure managers’ report all variances on a timely basis (minimally, once a month)

  • Ensure timely and accurate completion of all period-end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts

  • Manage weekly forecasting of cost expenditures and staffing vs. sales

  • Maintain frequent communication with the Executive Team and ensure they are aware of all major occurrences at the establishment

  • Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions, and provide accurate information

  • Interact with all department personnel and restaurant staff as needed

  • Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams

  • Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed

  • Monitor guest satisfaction on all levels, including social media platforms

  • Ensure health, safety, and sanitation requirements follow the Department of Health, OSHA, and any city or state agencies rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law

  • Participate in community events and ensure corporate social responsibility goals of the company are met

  • Work closely with the public relations team on a marketing plan that results in optimum recognition and maximum number of covers for the restaurant

  • Monitor market trends, research consumer markets and competitors activities to identify opportunities and key issues

  • Oversee marketing and advertising activities to ensure consistency with product line strategy

  • Lead in creating sales goals

  • Accurately forecast staffing needs to ensure optimum customer service

  • Ensures that private events, catering, and banquets are successfully executed

  • Control cash and other receipts by adhering to cash handling procedures

  • Prepare all required paperwork, including forms, reports and schedules

  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs

  • Ensure that all products are received in accordance with the venues receiving policies and procedures

  • Assists and conducts conflict resolution, corrective actions and coaching

  • Oversee and ensure that employee performance appraisals are completed in a timely manner

  • Ensure that talent and technical production are working smoothly; create special mood for the guests

  • Work with Marketing and Event Management to ensure TOM cultural exhibitions and performances are booked and executed to TOM standards

  • Assists and/ or completes additional tasks as assigned

Requirements

Skills

  • Ability to work as a team, stay organized, handle various projects at one time, lead others, delegate

  • Ability to provide incentives for staff to go above and beyond the expectations of their roles

  • Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

  • Ability to speak to guests fluently regarding the food, beverage, and overall concept

  • Ability to demonstrate and impose upon service staff the ability to service guests with utmost of care, service and excellence, utilizing the highest standards of service techniques

  • Ability to follow-up and make accurate decisions

  • Strong problem-solving skills

  • Ability to maintain a high level of confidentiality

  • Ability to write reports, business correspondence and procedure manuals

  • Ability to demonstrate a positive attitude always

  • Ability to keep an open and objective view

  • Ability to listen empathetically and be respectful always

  • Ability to maintain composure and stay focused

  • Ability to maintain personal integrity

  • Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadline

Additional functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the CEO or Director of Operations based upon the particular requirements of the operation.

  • Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws.

General Requirements

  • 18+ years of age

  • Authorization to work in Canada

  • Possession of or the ability to possess all state required work cards

  • Must be able to speak, read, and write in French and English

Education Requirements

  • High School Diploma required. Bachelor’s degree preferred

Working Knowledge Requirements

  • Minimum of seven to ten (7-10) years of experience in the hospitality industry working in a high - volume restaurant

  • Proficient in Windows MS Office, Open Table, Outlook

  • Knowledge of POS and back office reporting systems, operations, fine dining procedures, and beverage service, special events and banquets

  • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls as it applies to bar product

  • Knowledge of state and local laws as it applies to liquor, labor, and health code regulations

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General Manager, Time Out Market Montreal at Time Out Market Montreal

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