The General Manager will oversee the daily operations of a Streats and Joey’s Fish Shack location in St. Albert to ensure the delivery of a great guest experience while focusing on achieving goals and budget expectations while ensuring policies and procedures are implemented and maintained. They are to provide support and training to team members in all facets of the restaurant operations. Exceptional communication skills, leadership, coaching and reporting are required with an organizational skill set and detailed reporting required.
In addition daily operations and enhancing the Guest and team member experience, the General Manager will work to attract Guests by developing and implementing local marketing initiatives, corporate marketing initiatives and be a contact point for public and community relations programs. The General Manager is responsible for ensuring that our most important people, our team members and guests, have an excellent experience from start to finish. They also demonstrate outstanding leadership abilities, believe in championing a fun and safe work environment and contribute to a thriving workplace culture.
1. Execution of Daily Operations
a. Review daily financials and sales reports
b. Ensure all checklists are completed accurately throughout the day
c. Review prep/par/pull levels to ensure adequate levels are in place to meet business needs
d. Review daily and weekly schedules to ensure proper staffing levels are in place to meet business needs
i. Adjust time entries in point of sale as needed
e. Ensure prep and recipe standards are adhered to
f. Assist with operations to execute great customer service and product quality
g. Review on hand levels of all items that are needed to operate on a daily basis (small wares, take out supplies, cleaning products, beverages and food)
h. Provide daily coaching and ongoing training to team members
i. Champion brand standards, policies and procedures
j. Ensure customer service is a focus and following up on any and all customer concerns instore, online or through third party delivery
2. Consistent and Accurate Reporting
a. Complete schedule using PPMH to ensure staffing levels are in place to meet the demands of the business
i. Review previous weeks schedule using PPMH and inputting actual sales and labour hours
b. Review discounts from the previous week
i. Staff, friends and family, coupons
c. Ensure accurate tracking of waste and breakage to minimize losses
d. Place and Receive orders required for business operations
e. Ensure all invoices are reviewed, coded and entered correctly into tracker
f. Update pricing (as needed) for month end inventory
g. Submission of payroll, invoices, cash sheets, deposits, sales reports and other reports weekly, biweekly or monthly as required
3. Training and Development
a. Communicate with Franchisee and Home Office weekly to ensure any operational issues are dealt with quickly and effectively
b. Assess team members ability and target training as needed
c. Ensure ongoing training and development is implemented as required for new menu items, promotions and updates to policies and procedures
4. Marketing: Corporate and Local
a. Review all corporate marketing initiatives with the team
i. Features, menu changes, coupons, discounts
b. Train team members on changes to recipes, new product launch and overall consistency
c. Develop appropriate local store marketing programs to drive and develop increased business levels
d. Review and analyze local store marketing initiatives to determine impact
5. Maintenance/Services/Permits/Certifications
a. Ensure all equipment maintenance is being completed to ensure optimal efficiency
b. Coordinate with various suppliers/contractors to ensure services are completed as required. Pratt’s and Pest Control
c. Review operational permits as required
i. Health, Fire, Business and Alcohol
d. Food Safe, Pro Serve and First Aid certifications are up to date
6. Feedback
a. Provide feedback on the implementation of new menu items, recipes or operational policies from a store level perspective
b. Report any equipment, maintenance or building issues that require detailed work as needed
Pay: $45,000.00-$55,000.00 per year
Work Location: In person
