Job Title: General Manager
The Blues Can Location: Calgary, Alberta
Reports To: Owner
Employment Type: Full-Time, Salaried.
Position Summary The General Manager is responsible for overseeing all daily operations of the bar and restaurant to ensure an exceptional guest experience, maintain profitability, and foster a positive, productive work environment. This includes leadership in staff management, financial performance, customer service, inventory control, compliance, and marketing initiatives.
Key Responsibilities
Operations Management
- Oversee daily operations of both front and back of house, ensuring smooth service and operational efficiency.
- Implement and maintain systems for inventory control, scheduling and quality assurance.
- Ensure compliance with all health, safety and alcohol service regulations.
- Monitor cleanliness, ambiance and maintenance standards throughout the venue.
Team Leadership:
- Recruit, train and develop staff; foster a culture of teamwork, accountability and excellence.
- Conduct regular staff meetings, performance reviews, and ongoing coaching.
- Discipline staff when necessary to Labour Board standards ie write-ups progressive discipline etc.
- Manage scheduling to ensure appropriate coverage while controlling labor costs.
Guest Experience
- Ensure all guests receive consistent, high-quality service.
- Handle guest feedback, complaints, and special requests professionally and promptly.
- Maintain strong visibility on the floor, engaging with guests and supporting staff as needed.
Financial Management
- Develop, monitor, and achieve revenue, cost and profit goals.
- Analyze financial reports (P&L, labor, COGS) and identify areas for improvement.
- Manage purchasing, vendor relationships and inventory to control costs and reduce waste.
Marketing & Community Engagement
- Collaborate on marketing campaigns, events and promotions to drive traffic and brand recognition.
- Engage with local community organizations and events to enhance the restaurant’s reputation.
- Monitor online presence and reviews to maintain a positive brand image.
Qualifications
- 3–5+ years of experience in restaurant or bar management, preferably in a high-volume environment.
- Proven track record of leadership, staff development and financial management.
- Strong knowledge of restaurant operations, food and beverage trends and hospitality best practices.
- Excellent communication, organizational and problem-solving skills.
- Proficient in POS systems, scheduling software and Microsoft Office/Google Suite.
Required certifications: (Food Safe / ProServe / ProTect)
Working Conditions
- Flexible schedule including evenings, weekends and holidays.
- Fast-paced environment requiring long periods of standing and multitasking.
- Occasional lifting of items up to 50 lbs.
- Compensation & Benefits Competitive salary based on experience. Performance-based bonuses. Paid time off, health benefits, and staff discounts.
Pay: $22.00-$30.00 per hour
Benefits:
- Casual dress
- Flexible schedule
- On-site parking
Work Location: In person
