We are seeking a highly motivated General Manager with 3+ years of General Manager experience. Must have knowledge in Italian food & wine .Cassius Cucina Contemporanea is a contemporary Italian restaurant dedicated to exceptional food, outstanding hospitality, quality beverages, and a memorable guest experience. We are seeking an experienced, professional, and results-driven General Manager to lead our front-of-house operations and oversee the day-to-day performance of the restaurant and bar.

The successful candidate will be a hands-on leader with a passion for hospitality, strong business acumen, excellent communication skills, and the ability to inspire a team while maintaining the highest standards of service.

Position Overview The General Manager is responsible for the overall daily operation of Cassius Cucina Contemporanea, including staff leadership, guest satisfaction, service standards, financial performance, cost control, scheduling, inventory oversight, and compliance with company policies and applicable regulations.

The General

Manager will work closely with ownership to execute the restaurant’s vision, achieve financial objectives, develop employees, and ensure that every guest receives a consistently exceptional experience.

Key Responsibilities 1.

Restaurant

Operations and Service Standards Oversee all daily restaurant and bar operations, ensuring smooth, efficient, and professional service. Maintain the highest standards of hospitality, cleanliness, presentation, and organization throughout the restaurant. Be present and actively involved during service, leading by example and supporting the team on the floor. Conduct pre-shift meetings to communicate reservations, VIP guests, menu updates, specials, service expectations, and operational priorities. Ensure proper opening, closing, and cash-out procedures are followed. Monitor reservations, table management, guest flow, and overall dining room performance. Work collaboratively with the kitchen team to ensure effective communication and seamless service. Identify operational issues and implement solutions promptly. 2.

Guest

Experience and Hospitality Ensure every guest receives attentive, professional, and personalized service. Handle guest complaints, concerns, and special requests promptly and professionally. Build strong relationships with regular guests, VIP clients, and business partners. Monitor guest feedback and online reviews and implement improvements where appropriate. Maintain the restaurant’s reputation for quality, consistency, and exceptional hospitality. 3.

Staff

Leadership and Development Recruit, interview, hire, train, and develop front-of-house employees in accordance with ownership’s direction. Create and maintain staff schedules based on business levels, reservations, and labour budgets.



Establish clear performance expectations and hold employees accountable for their responsibilities. Conduct staff meetings, performance reviews, coaching sessions, and disciplinary discussions as required. Foster a professional, respectful, accountable, and positive workplace culture. Ensure adequate staffing levels and manage attendance, punctuality, uniforms, and grooming standards. Develop future leaders within the team and maintain appropriate staffing coverage. Ensure all employees understand the restaurant’s service standards, menu, wine list, cocktails, and hospitality expectations. 4.

Financial

Management and Cost Control Work with ownership to establish and achieve sales, profitability, and operating expense targets. Monitor daily, weekly, and monthly sales performance against budgets and forecasts. Manage labour costs, overtime, scheduling efficiency, and productivity. Monitor food and beverage costs in collaboration with the chef and kitchen leadership. Oversee inventory procedures, purchasing controls, waste reduction, and appropriate product rotation. Review sales reports, discounts, voids, complimentary items, refunds, and cash discrepancies. Ensure all cash handling, deposits, payment processing, and point-of-sale procedures are followed. Identify opportunities to increase revenue, improve margins, and reduce unnecessary expenses. Prepare operational and financial reports for ownership as requested.

- Bar, Wine, and Beverage Program Oversee the service and presentation of the bar and beverage program. Ensure responsible alcohol service and compliance with applicable liquor regulations. Monitor beverage inventory, ordering, storage, waste, and product quality. Maintain appropriate stock levels and ensure accurate inventory records. Ensure the wine cellar and beverage storage areas are properly organized, secure, and maintained. Train staff on wine, cocktails, spirits, food pairings, and responsible beverage service. Work with ownership and the culinary team to identify opportunities to improve beverage sales and profitability.
- Sales, Marketing, and Business Development Identify opportunities to increase restaurant revenue through upselling, guest engagement, special events, and promotions. Maximize reservations, table utilization, repeat visits, and guest loyalty. Support private dining, group bookings, special occasions, and corporate dining opportunities. Collaborate with ownership on marketing initiatives, promotions, and the restaurant’s public image.



Maintain professional relationships with suppliers, local businesses, and hospitality partners.
- Health, Safety, and Compliance Ensure compliance with applicable Ontario employment standards, occupational health and safety requirements, food safety rules, and alcohol service regulations. Maintain high standards of cleanliness, sanitation, and workplace safety. Ensure required staff certifications and training are current. Report incidents, accidents, maintenance issues, and potential liabilities promptly. Ensure restaurant equipment, furnishings, and facilities are maintained in good working order. Follow company policies and ensure consistent compliance across the team.
- Communication and Accountability to Ownership Maintain open, professional, and consistent communication with ownership. Provide regular updates on sales, labour, staffing, guest feedback, inventory, and operational challenges. Escalate significant personnel, financial, guest-related, safety, and operational matters promptly. Execute decisions, policies, and strategic initiatives established by ownership. Obtain appropriate approval for expenditures, hiring decisions, disciplinary matters, discounts, complimentary items, and other matters requiring authorization. Maintain accurate records, reports, schedules, and operational documentation. Take ownership of problems and follow through until they are resolved.

Qualifications and Experience Minimum of 3–5 years of restaurant management experience, preferably in an upscale, full-service, or high-volume restaurant. Previous experience in a General Manager or senior restaurant management role is strongly preferred. Strong understanding of restaurant financials, labour management, inventory control, and cost management.

Excellent leadership, communication, organizational, and problem-solving skills. Demonstrated ability to lead, motivate, and hold a team accountable. Strong knowledge of food, wine, cocktails, and contemporary restaurant service.

Experience with restaurant POS systems, reservations platforms, scheduling software, and reporting tools. Knowledge of Ontario liquor service, food safety, and employment requirements.

Smart

Serve certification and relevant food safety training, as applicable. Flexible availability, including evenings, weekends, and holidays.

Key Personal Attributes The ideal candidate will be: Qualified, polished, and passionate about hospitality. A confident leader who leads by example. Highly organized, detail-oriented, and proactive. Financially responsible and commercially minded. Accountable, reliable, and solution-oriented. Calm and decisive under pressure. Committed to developing employees and maintaining high standards. Focused on creating an outstanding experience for every guest

Pay: $70,000.00-$80,000.00 per year

Work Location: In person

📌 Restaurant General Manager (Toronto)
🏢 Cassius Cucina Contemporanea
📍 Toronto