Job Description
Job Description: Senior General Manager, Hospitality
JOB OVERVIEW
Join our dynamic team as the General Manager of the hospitality program for a top 5 bank at a world class facility with plans of expansion. This is a Monday – Friday operation with large scale conferences, events, contemporary fine dining and retail experiences.
We are seeking an experienced and innovative General Manager with a background in high end hospitality and extensive banquets/events/conference experience to lead this very ambitious program.
General:
The General Manager is an onsite role and is accountable for the overall leadership of all food and beverage operations ranging from but not limited to conferencing, events, premium dining, retail & cafe services, concierge & booking services.
The General Manager is responsible for all aspects of support services and resource prioritization ranging from but not limited to financial administration and internal Company resources. The General Manager’s highest priorities will be to ensure that the Company and the Clients’ standards and objectives for financial management, safety, quality, service planning and overall execution of the program are met.
The General Manager will be the central point of contact for the Clients and will be responsible for planning and preparing for all events, activities and requirements of the overall hospitality program. The General Manager will establish the priorities and direction to the Department Leads of the various programs to successfully meet the Clients’ expectations and objectives.
*Preference will be given to applicants with multi-unit food service experience
Operations – 45%
Oversee the procurement, production, preparation, service, post event reconciliation and reporting of all F&B Operations
- Ensure seamless operations of various day to day services and consistency in quality in product and services across all programs
- Continuous forward momentum in the enhancement and innovation of food & beverage offerings & overall end user experience
- Continuous improvements to optimize financial performance and operational productivity
- Monitor and maintain quality control procedures and established operating practices
- Participates daily in food service during peak times; does not schedule or accept any meetings booked within key service times
- Provides hands-on leadership and guidance towards all Department Leads and associates towards operational excellence and efficiencies
- Conduct operational audits to ensure compliance with all agreed upon SOPs, SLAs within all F&B operations
- Ensure adherence to company programs included but not limited to: HSQA, procurement, sustainability
- Plan and conduct all program meetings to align with operational and/or client requirements
- Oversight in the overall direction and performance of the culinary program encompassing personnel, processes & use of equipment
Financial & Contractual Obligations – 30%
Ensure compliance with the standards of financial management and contractual obligations set by the Company and Clients
- Ultimate responsibility of the financial performance included to but not limited to: accurate forecasting, budget development and ongoing forecast refinement
- Lead client meetings and present data driven financial reports for review
- Have a thorough understanding of all contracts (MSAs & SOWs) and ensure operational compliance (i.e. KPIs)
- Implement process to ensure compliance with policies, procedures, and guidelines to promote their consistent application within the unit
- Conduct operation audits of units to ensure regulatory compliance with the Company,government and accrediting agency standards, regulations and record keeping
Client Relations – 15%
Main Point of Contact for Clients
· Establish and maintain effective client relations, identify client's needs, communicate qualitative unit progress, operations problems, and new Company programs to Clients
· Clients requirements gathering and continuously on the pulse of the Clients’ ‘What is Important to You’ – Culture, Community, & Corporate Initiatives
- Conduct, monitor & respond to customer, client and associate satisfaction surveys
- Plan and ensure operational success of any and all new initiatives and strategies
People & Culture – 10%
Promote the Company’s culture and values and provide leadership and guidance to all hourly and salaried associates
- Responsible for managing direct reports (all salaried managers) including recruiting, hiring, training, performance management, progression planning and corrective action - ensure optimum utilization of all associates
- Ensure consistent and equitable administration of human resources policies, procedures, and guidelines to facilitate effective employee relations and support the preferred employer focus; audit performance appraisals and associates files; monitor Diversity action plans.
- Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws
Other Qualifications:
- 5+ years’ related experience and/or training in multi-unit responsibility; or equivalent combination of education and experience
- Post-secondary degree/diploma in Hospitality and/or Food Service Management, Hotel and Restaurant Management.
- Prior related food service management experience in a business/corporate dining setting
- Proficient in controlling food and labour costs.
- Ability to identify problems, collect and interpret data, establish facts, and draw valid conclusions
- Solid experience in fiscal management
- Proven financial management skills including ability to control product and labour costs
- Ability to understand, analyze and improve financial results within the region and within the reporting unit
- Creatively apply trendy food items and presentations to enhance food service operations
- Strong leadership skills, serving as a motivator, mentor, and leader.
- Detail-oriented with exceptional team collaboration abilities.
- Outstanding client and guest relationship skills.
- Excellent verbal and written communication skills.
- Proficiency in Microsoft Suite (Word, Excel, Outlook, PowerPoint).
Job Types: Full-time, Permanent
Pay: $95,000.00-$110,000.00 per year
Benefits:
- Dental care
- Extended health care
- Life insurance
- Paid time off
- RRSP match
- Vision care
Schedule:
- Monday to Friday
Ability to commute/relocate:
- Toronto, ON: reliably commute or plan to relocate before starting work (required)
Education:
- Bachelor's Degree (preferred)
Experience:
- Hospitality: 5 years (required)
- Conference: 5 years (preferred)
Language:
- English (required)
Licence/Certification:
- Smart Serve (required)
Work Location: In person
Expected start date: 2024-06-10
#J-18808-Ljbffr