The Restaurant General Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional guest experiences, operational excellence, and a positive team environment. This role leads and develops the restaurant team, manages staff scheduling, and ensures all food is prepared and served in accordance with brand standards, quality assurance, food safety, and health and safety regulations.
The Restaurant General Manager is also accountable for driving restaurant profitability by maximizing sales, controlling food and labour costs, managing inventory, minimizing waste, and maintaining the highest standards of cleanliness, equipment maintenance, and overall restaurant appearance. Through effective leadership and execution, the Restaurant Manager ensures consistent brand standards while delivering an outstanding experience for both guests and team members.
Primary Responsibilities (include but are not limited to):
· Oversee the day-to-day operations of the restaurant, ensuring efficient and effective execution of all operational activities.
· Lead, recruit, train, coach, and develop restaurant team members while fostering a positive, high-performance work environment.
· Prepare employee schedules, approve payroll hours, and effectively manage labour to meet operational and financial objectives.
· Ensure all food is prepared and served in accordance with Mr. Greek operating standards, recipes, quality assurance, and food safety requirements.
· Deliver an exceptional guest experience by maintaining high standards of service and resolving guest concerns promptly and professionally.
· Drive restaurant profitability by monitoring sales, controlling food and labour costs, managing inventory, minimizing waste, and identifying opportunities to increase revenue.
· Oversee inventory ordering, receiving, and stock control to ensure product availability and minimize loss.
· Ensure compliance with all company policies, health and safety regulations, food safety standards, and security procedures.
· Maintain the cleanliness, appearance, equipment, and overall condition of the restaurant through preventative maintenance and regular inspections.
· Monitor restaurant performance, analyze key performance indicators (KPIs), and implement action plans to achieve sales, operational, and profitability goals.
· Support Special projects as assigned.
Qualifications and Skills Required:
· Minimum of 2 years' experience as a Restaurant Manager or 4 years' experience as an Assistant Restaurant Manager in a high-volume restaurant or QSR environment.
· Strong knowledge of restaurant operations, food safety, inventory management, labour scheduling, and financial controls
· Experience using Point-of-Sale (POS) systems and restaurant technology platforms.
· Demonstrated ability to drive sales, control costs, and achieve financial and operational performance targets.
· Proven leadership skills with the ability to recruit, coach, develop, motivate, and retain high-performing teams.
· Passion for delivering exceptional guest experiences and building a guest-focused culture.
· Excellent communication, interpersonal, coaching, and conflict resolution skills.
· Strong organizational, analytical, problem-solving, and decision-making abilities.
· Proficiency in Microsoft Office (Word, Excel, Outlook) and other standard business applications.
· Valid driver's licence and reliable transportation, with the ability to travel to other restaurant locations as required.
· Valid Smart Serve and Food Handler certifications are required. Standard First Aid certification is considered an asset (or must be obtained within the probationary period).
Pay: $41,603.67-$80,000.00 per year
Work Location: In person
