A Piano Piano General Manager is able to confidently lead their location team in the cooperative pursuit of our company goal; the delivery of an exceptional guest experience at an accessible price.
“Hospitality is not a default setting; it takes integrity, compassion and determination”.
- Owner/Operator Brendan Piunno
RESPONSIBILITIES:
- A General Manger is able to carry the responsibility of leading and supporting the entirety their location operation; act as The Company ambassador in the stead of ownership
- A General Manager must be able to competently perform all duties as pertains to the leadership and management of their location
- Manage staff, deliver daily briefings, providing feedback and ongoing training of all employees; fosters a motivated, service-oriented staff culture and positive workplace
- Manage daily operations with an acute understanding of company revenue goals and revenue opportunities enabled by; labour forecasting and strategic scheduling based on both the current and future flow of business
- Exemplifies the company steps of service; provide exceptional guest service and a passion for all things food and beverage thereby setting the standard for all employees while relaying said passion to our guests
- Maintains exceptional guest experience by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating immediate improvements when needed
- Must be actively present on the floor during the busiest hours of operation; energetically engaged in service and leading by example
- Is responsible for the full cycle of recruitment; hiring, training and development, performance evaluation and progressive discipline action, if required
- Utilize critical thinking skills and depth of knowledge when responding to customer complaints, inquiries and requests enabling; prompt and confident solutions that optimize an exceptional guest experience
- Consistently maintains quality control, hygiene, health and safety; uphold professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards
- Controls purchases, and inventory (cost of goods) by negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions
- Quickly and accurately identify critical information and make independent judgments in accordance with company philosophies and business practices
- Carry out all objectives issued to you in a timely fashion, that meets the standards of the company
- Along with your duties listed above; you are also responsible for assisting other colleagues and managers with daily tasks and maintenance of the restaurant
QUALIFICATIONS:
- 3+ years’ experience in a restaurant management role; preferably in a high volume environment
- Post-secondary degree/diploma in Business/Hospitality Management/Food and Beverage/Management and/or equivalent is an asset
- Strong knowledge of wine and spirits; sommelier accreditation is an asset
- Proficient computer skills (POS system, Excel, Google Apps, Photoshop or Adobe Illustrator)
- Demonstrated knowledge of financial and operational management including budgets, sales, cost of goods and labour control
- Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels; exceptional interpersonal skills
- High personal integrity, professionalism and maturity
- Must possess strong attention to detail; proven problem-solving abilities
- Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast-paced environment; ability to absorb and retain information quickly
- Ability to work a flexible schedule, including evenings and weekends
Job Type: Full-time
Pay: $70,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- Paid time off
- Store discount
- Vision care
Experience:
- Restaurant management: 3 years (preferred)
Work Location: In person
