General Manager

ABOUT SMUGGLERS

Smuggler's Restaurant is an iconic culinary staple in Calgary. We pride ourselves in serving the best prime rib in the city. Popularly recognized as a legendary steakhouse, Smugglers has been winning hearts over with quality Alberta Beef since 1974.

At Smugglers, we love what we do, and we love the people we do it with. We firmly believe in creating a workplace where everyone feels welcome, supported and valued. Our managers treat the workplace as if it is their own business. They are accountable for decisions, our guests and our employees, while simultaneously working toward the company’s goals and vision.

GENERAL SCOPE OF AUTHORITY AND ROLE

To be responsible for overseeing the overall general management of all aspects of Smugglers (hereafter “restaurant”) operations.

Specifically this refers to the internal operations, but would include any industry related operations that involve the restaurant, such as off site catered events, Media Events, Hospitality Trade Shows, Sponsored Fund raising events and Community Festivals.

The scope of operations includes the following aspects:

The fiscal adherence to predetermined operating budgets and the effective delivery of all restaurant services to predetermined standards as defined in mutual agreement with the owner.

To effectively administer, coordinate, and supervise its food & beverage services and any and all related operations of the restaurant that support these operations.

Instigate the creation, development and implementation of standardized food & beverage procedures and policies by which to achieve short and long-term goals of our desired quality and service to our guests.

To act, without prior approval, and with full authority, to ensure all Smugglers standards, policies and procedures

are followed.

DUTIES & RESPONSIBILITIES

Be involved in and the direction of the day-to-day operations of each aspect of the restaurant to ensure a successful and smooth running operation on a daily basis and throughout the operating year.

Preparation of all job descriptions for all positions within the full restaurant manning guide.

Implementation and oversight on all hiring of key management as well as involved supervision and direction of the hiring processes, interviews, evaluation and on boarding of all employees.

Oversee all aspects of the restaurant operations.

Ensure consistently prepared and executed weekly/bi-weekly or monthly operating schedules.

To be the key leader in directing and in overseeing the successful delivery of any special events related to the restaurant that is held as and when they occur.

Take responsibility for the creation of a standardized hiring guidebook, orientation and training program for the restaurant and ensure the smooth and timely implementation of those programs with our employees.

DELEGATED RESPONSIBILITES

To oversee and give both administrative and when needed, “hands on” direction to the F&B team in each area including its culinary operations, guest service, beverage services, events, banquets and catering operations and any other kitchen and service operations in order that each area is well prepared for each service period and a successful and smooth running operation is maintained at all times.

CONTROLS

Responsible for and direction of, all operating costs of the restaurant.

Ensure accurate, consistent and regular review of all operating areas, with their costs and justifications, reviewed with ownership on a monthly basis.

Monthly Profit & Loss report, due to ownership in the first 7 days of each following month.

Ensure that maintaining control of all food & beverage purchases on a daily basis is part of the culture of the entire team.

Ensure correct recipe, portion and additional specifications, standards and controls for all areas of the operation.

Ensure strict control of high cost items with systems and processes that ensure the highest possible security is maintained.

Oversee and instill the highest possible standards on a daily basis, the quality and presentation of all F&B service delivery.

Create, organize and direct effective training programs within the restaurant and culinary operations that are ongoing and evolving with the restaurants own development.

Endeavor continuously to utilize effective waste control methods.

Ensure the development, implementation and adherence of strict health, safety and hygiene standards.

Inspect all service areas and public areas, stores and equipment daily to ensure maximum sanitation, proper storage techniques and rotation of perishable and dry goods.

Ensure immediate attention is brought to the ownership with respect to faulty and hazardous equipment and ensure all safety related equipment is maintained.

To increase revenues wherever possible and make every effort to ensure efficiencies, controls and reduced costs.

LEADERSHIP AND SUPERVISION OF OTHERS

Lead the team through passion, respect, integrity, determination, and adhere to excellence in people management.

To ensure all decisions are made that correspond to policies, practices, and standards of conduct of the restaurant.

Attend to guests concerns and the operations challenges immediately and take proper, prompt, corrective action.

Strive to continuously maintain a positive working relationship within the restaurant that will attain and maintain a high level of employee morale.

To provide advice and inspiration to all personnel that will aid them in the proper function of their respective roles.

Prepared for duty at any time due to the demands of the operation and its requirements.

To develop, collect, maintain, and disseminate the restaurants philosophy of management and policies to all present employees and to newly hired personnel.

To observe on a consistent basis, the staff full engagement and participation in daily operations.

Conduct yourself in a professional and conscientious manner that reflects positively of the restaurants standards while encouraging staff to do the same.

INTERNAL AND EXTERNAL RELATIONSHIPS

Ensure that close professional, respectful relationships within and between all areas of the restaurants operations and ownership are maintained and that all employee relations remain positive, consistent, respectful and supportive to ensure a proper and smooth relationship throughout.

Maintain a close working relationship with all operating departments and their supervisors to continuously maintain the climate of cooperation.

Ensure always, that in representing the restaurant via the public and media, a positive and professional impression is always maintained at the highest of level of integrity, and this standing is never compromised.