General Manager - Jacopo

Operating in the hospitality and restaurant industry for nearly 50 years, Gray Collection is an award-winning group of authentically local hotels and restaurants that offer travelers from around the world the experience of friendly luxury. Among our establishments are Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l’Auberge.

Jacopo celebrates the unique elegance of Italian cuisine by offering dishes crafted with fresh, seasonal ingredients, as well as house-made specialty cured meats. Inspired by rustic Roman trattorias, Jacopo features a menu of fresh pasta and other Italian classics.

Reporting to the Director of Restaurant Operations, the General Manager is responsible for ensuring an unforgettable guest experience, leading and engaging the team, and achieving financial results. The successful candidate will also be responsible for meeting established sales, profitability, and service quality objectives through strong training skills and the ability to thrive in a multidisciplinary team environment. Working closely with the marketing, human resources, and management teams, they will help ensure the seamless execution of the restaurant’s human and financial resource management.

RESPONSIBILITIES

• Lead, motivate, and inspire the team in daily operations.
• Regularly monitor and follow up on guest satisfaction levels.
• Meet and exceed targets related to beverage costs, labor costs, and operating expenses.
• Monitor budgets and make all necessary adjustments to achieve the restaurant's financial and operational goals.
• Plan and oversee the recruitment, training, development, and motivation of staff.
• Collaborate with the team to establish and maintain high service standards.
• Work closely with the Marketing team to develop and execute business development strategies, including promotions and menu development.
• Ensure proper procurement of supplies and effective inventory management.
• Maintain a positive, enjoyable, and motivating work environment that fosters teamwork between the front-of-house and kitchen teams.

QUALIFICATIONS

• Professional training in hospitality, restaurant management, and/or culinary arts is considered an asset.
• Minimum of five (5) years of management experience in a high-volume restaurant environment.
• Strong knowledge of Microsoft Office and restaurant management software (Micros and OpenTable); experience with these systems is an asset.
• Demonstrated positive leadership and team-oriented mindset, with the ability to challenge, coach, and develop team members to reach their full potential.
• Strong analytical and budget management skills.
• Excellent ability to prioritize, organize, and adapt in a fast-paced environment.
• Hardworking and ambitious individual who genuinely cares about the well-being of both team members and guests.
• Availability to work days, evenings, and weekends.
• Excellent verbal and written communication skills in both French and English.

BENEFITS:

• Group insurance plan with telemedecine
• Group RRSP and DPSP (Deferred Profit Sharing Plan)
• 50% employee discount at all of our establishments for the employee and up to 3 guests
• Discounts with our business partners (transportation, wellness, leisure)
• Company culture that values employees
• Employee recognition events
• Growing company with opportunities for career development and personal growth

We thank you for your interest. Only individuals selected to be interviewed will be contacted.

*In this document, we have made an effort to use neutral language suitable for all individuals, regardless of gender. However, certain terms, job titles, and sentence structures may require us to use the masculine form as a neutral gender. We wish to inform you of this. As we prioritize an inclusive work environment, we welcome all individuals, regardless of gender, to apply.

*Knowledge of English (spoken) is required for this position due to the frequent and necessary interactions with an English-speaking and international clientele in a tourism environment and in close collaboration with several partner hotels. The incumbent must independently welcome, inform, and assist guests. Communication in English is essential to the performance of the duties, the quality of service provided, and, where applicable, safety requirements, and cannot reasonably be delegated to another employee.