Title:  General Manager, 360 Restaurant

Short Summary

Under the direction of the Director, Food and Beverage, provide overall leadership and strategic direction, recommendations for continuous improvement and overall profitability of the 360 Restaurant operations. Show leadership in creating a culture that revolves around the experience and enjoyment of food and beverage

Job Description

Under the direction of the Director, Food and Beverage, provide overall leadership and strategic direction, and make recommendations for continuous improvement and overall profitability of the 360 Restaurant operations. Leads the team in creating a culture that revolves around the guest experience, elevating food and beverage and service excellence. Work with the Chef De Cuisines (CDC), 360 Restaurant, the Executive Chef and Back of House (BOH) team to ensure a cohesive team strategy.  Directly manage the Beverage Manager and Restaurant Services Managers. Ensure Restaurant Services Manager manages the 360 employees and Reservations Services.  Ensure the proper expedition of the day-to-day management of unionized employees.  Directly oversees all 360 events, financial budgets, and beverage menus.  Further responsibilities are overseeing Performance Management Reviews and developing and implementing Restaurant Standard Operating Procedures (SOP’s).

Communicates the Company’s vision to all team members and leads by example. Reinforces company values and inspires the team with an exciting vision for the future.  Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant.  Work with the Management Team to develop strategies that include event conception as well as corporate client relationship development. Work with the Sales and Marketing Departments to market and promote 360 through traditional media and social media.

Qualifications

Post-secondary education in Business Administration, Hospitality or Restaurant Management, Culinary Management or an equivalent combination of education and experience

Seven (7) to ten (10) years of related experience, managerial/leadership in a high volume, quality establishments providing similar service with demonstrated supervision and management of employees

Demonstrated experience in a senior management role, with a broad business perspective

Comprehensive understanding and familiarity with high volume fine dining procedures and processes are required

Experience working within a unionized environment is an asset

Bilingualism (English/French) is an asset

Working Conditions