General Manager Restaurant Operations Scotia Place

Position Summary

The 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 Responsibilities

• Leadership & Team Development

  • Recruit, hire, train, and develop Front-of-House staff
  • Create 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 Engagement

  • Foster 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 Excellence

  • Establish, 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 Management

  • Oversee 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 Control

  • Establish 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

  Financial Performance

  • 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
• Financial Management
• 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.