Position Summary The General Manager is responsible for the overall leadership, performance, and success of the restaurant. This role oversees all front-of-house operations, recruitment and development of management and hourly team members, inventory controls, guest experience standards, and community engagement initiatives. The General Manager fosters a positive, people-first culture that delivers exceptional hospitality while driving operational excellence and financial performance.

Job Responsibilities

- Leadership & Team Development
- Recruit, hire, train, and develop Front-of-House staff
- Create a culture of accountability, teamwork, respect, and continuous improvement.
- Provide coaching, mentorship, and performance management to all team members.
- Build succession plans and identify future leaders within the organization.

Ensure staffing levels support operational needs and business demands. Culture & Community Engagement

- Foster a community-focused workplace that encourages employee engagement and guest loyalty.
- Develop and maintain relationships with local businesses, organizations, and community partners.
- Champion an inclusive and positive workplace culture where employees feel valued and supported.
- Lead initiatives that promote team recognition, employee retention, and community involvement.

Guest Experience & Service Excellence

- Establish, implement, and maintain exceptional service standards throughout the restaurant.
- Monitor guest feedback and implement action plans to continuously enhance the customer experience.
- Lead by example on the floor, ensuring hospitality standards are consistently exceeded.
- Resolve guest concerns professionally and effectively.

Operations Management

- Oversee all daily restaurant operations to ensure efficiency, quality, and profitability.
- Develop and enforce operational policies, procedures, and service standards.
- Ensure compliance with food safety, health regulations,



labour laws, and company policies.
- Maintain cleanliness, organization, and facility standards throughout the restaurant.

Inventory & Cost Control

- Establish and maintain proper inventory control procedures.
- Monitor food, beverage, and supply inventories to minimize waste and control costs.
- Conduct regular inventory audits and investigate variances.
- Work closely with suppliers and vendors to manage purchasing and product quality.
- Drive initiatives that improve profitability while maintaining guest satisfaction

Financial Performance

- Manage labour costs, operating expenses, and revenue targets.
- Analyze financial reports and key performance indicators to identify opportunities for improvement.
- Develop action plans to achieve sales growth and profitability goals.
- Prepare budgets and forecasts in partnership with senior leadership.

Job Skills and Qualifications

- 5+ years of restaurant management experience, including multi-department leadership responsibilities.
- Proven success in recruiting, developing, and retaining high-performing teams.
- Strong understanding of restaurant operations, inventory management, labour planning, and cost controls.
- Exceptional leadership, communication, and interpersonal skills.
- Demonstrated ability to build a positive workplace culture and strong community relationships.
- Strong financial acumen and analytical skills.
- Ability to thrive in a fast-paced, guest-focused environment.
- Food safety certification and applicable industry certifications preferred.
- Leadership & Team Building
- Community Engagement
- Guest Experience Management
- Operational Excellence
- Inventory & Cost Control
- Financial Management
- Coaching & Development
- Problem Solving & Decision Making

This position will remain open until a suitable candidate is found. CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.

📌 General Manager Restaurant Operations Scotia Place (Calgary)
🏢 Calgary Stampeder Football Club
📍 Calgary