General Manager - The Local Social House
A Go-to Spot for Great Food, Craft Drinks & Unforgettable Gatherings!
Located in Central Ontario on the Moira River in the Bay of Quinte, we offer more than just a restaurant—it’s about creating connections, where every day is a celebration of community, flavour, and good times. Whether it’s our handcrafted cocktails, locally inspired dishes, or the warm, welcoming atmosphere, every visit promises a taste of something special. Our team is made up of passionate individuals who are dedicated to creating moments worth sharing and we invite you to join us.
You Are…
A passionate individual with wide-ranging experience in the hospitality industry. First and foremost, you put guest needs above all else and strive for service excellence in all areas of the business. You have an aptitude for developing strategies that lead to annual growth and the ability to communicate your objectives to various levels of staff within the organization in ways that promote collaboration as part of a team.
Requirements
· Be enthusiastic and energetic while demonstrating a genuine positive demeanour while motivating and leading the team
· Overseeing daily restaurant operations and reporting of KPIs
· Manage and oversee all operations through action with a presence on the floor through the service periods as well as plan, coordinate, execute, supervise and evaluate all activities
· Sales forecasting and implementation of strategies for growth
· Fiscal responsibility and cost management, including annual budgeting and monthly P&L review
· Scheduling of all managers and hourly employees
· Promote the brand through social media platforms, responding to online reviews, active community presence, and encouraging guest engagement
· Hiring, training, and development of staff to achieve service excellence
· Evaluating productivity and performance of all aspects of operations, always seeking opportunities for improvement
· Maintain a positive culture of diversity and inclusivity through a high level of workplace engagement
· Monitor weekly food and beverage inventories
· Follow up on large party reservations and event bookings
· Collaborate with the Chef to ensure consistency in food quality, preparation, and availability of menu items or ingredients
· Maintain positive relations with restaurant suppliers, contractors, and vendors
· Maintain Health & Safety requirements, perform or schedule routine repair and maintenance, identify areas for improvements, and implement daily systems and procedures as required
· Lead weekly management meetings to communicate sales, F&B costs, forecasts, budgets, upcoming events, HR needs, and action plans
Competencies
· Proactive Planning: manage and maintain appropriate inventory levels for food, beverage, and operational supplies.
· Passion for Guest Experience: provides exemplary guest service and builds relationships with guests to set the standard for employees.
· Time Management: effectively manages time to achieve business goals while satisfying the guest service needs.
· Communication: Provides clean, open, and consistent communication with the guests and staff. Actively listens and receives feedback.
· Problem Solving: Responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected.
· Consistency: Approachable by both employees and guests. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests.
· Business Awareness: Knows how to read a P&L and understands what contributes to each section. Understands how to impact the costs and manage expenses.
What We Offer
You will have an opportunity to be part of an amazing team in a role that will provide you with ongoing career development and access to resources that will support you in your goals for personal growth. Other highlights include:
- Supporting our local suppliers
- Chef-driven menu offerings
- Autonomy and collaboration are part of our processes
- Comprehensive bonus package based on performance metrics
Education and Job Requirements
· Minimum 5 years of Food and Beverage management experience
· Minimum 2 years in a General Manager role
· Proficient computer skills, including but not limited to: POS, inventory and scheduling software, Microsoft Office
· Food Safety, Smart Serve, Health & Safety, and W.H.M.I.S. Certifications
· Must be able to carry and lift items weighing +50lbs, must be able to stoop and bend
· Must be able to stand and move for extended periods of time to perform essential job functions continuously
· Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays, based on business need
Pay: $65,000.00-$75,000.00 per year
Work Location: In person
