General Manager

SHC - Montréal, QC (30+ days ago)

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As a key member of our Venues staff, our General Manager must ensure the Business operates smoothly, with enough stock and staff always. The ideal candidate in this position must thrice in a dynamic, fast-paced environment, maintaining a courteous demeanor with customers, as well as effectively make use of a downtime. Strong leadership and personnel management skills should be accompanied by a customer service orientation and commitment to company values and image. The General Manager is the face of the establishment and pays close attention to all operational details to ensure the comfort, safety and enjoyment of guests and job satisfaction of staff, as well as the financial success of the establishment.


Budgeting & Sales

  • In conjunction with Beverage & Operational director
  • Set quarterly Sales & operational goals
  • Analyze budget variances & take correct actions
  • Establish & Implement financial controls
  • Labor costs
  • Alcohol costs
  • Food costs
  • Maintenance control
  • Implement & oversee cost cutting measures
  • Plan and monitor Business sales and revenues
  • Ensure cash management procedures are completed accurately
  • End of night cash out
  • Petty cash control
  • Cash reimbursements are properly filled & filed
  • Invoicing – input and reconciliation
  • Analyze food & beverage costs and assign menu prices
  • Total business receipts and reconcile with sales

Staffing & HR

  • Assess staffing requirements & recruit staff when needed along with training and coaching staff
  • Assess & implements standard operating procedures
  • Opening checklists
  • Switch over checklists
  • Closing checklists
  • Cleaning, daily, weekly and monthly
  • Manage staff performance in accordance with established standards & procedures of the Company
  • Ensure staff know how and adhere to established coded of practice
  • Organize staff schedules
  • Co-ordinate business operations during each shift
  • Maintain and elevate team morale through positive reinforcement and structured feedback
  • Balancing staffing efficiencies, training and management between all spaces, focusing on your assigned venue
  • Coordinating in-house trainings and masterclasses with Beverage & Operations Manager

Health & Safety

Monitor adherence to health, safety and hygiene standards in kitchen and Business

  • Keep records of health & safety practices
  • Ensure compliance with restaurant security procedures
  • Ensure Kitchen food & safety is within the definition of the law and group policies
  • Ensure alcohol regulations adhered to
  • Making sure staff is well versed in CPR, PLURI, MAPAC regulations

Interact with customers

  • Advise customers on food & Beverage choices
  • Interact with customers to ensure all inquiries and complaints are handled promptly, weather it is via social media, email or directly on site

Quality Control

  • Oversee preparation of food & beverage items
  • Ensure quality is within and above groups food & beverage benchmarks
  • Plan & co-ordinate menus with head chef & head bartenders

Marketing & PR

  • Organize and supervise marketing and promotional activates for the business
  • Prepare and analyze management reports
  • Determine and execute operating improvement
  • Identify and evaluate competitors quarterly and see how we can be stand out and be unique in our experience
  • Be abreast of trends in the industry, locally, nationally and globally

Beverage Program Management

  • Help to create & develop a new cocktail menu, ensuring market trends and needs
  • Coordinate with Head bartender to Determine & execute training schedules
  • Ensure quality control with the bar and restaurant
  • Ensure menus are appropriately coasted within budgets

Venue Maintenance & Repairs

  • Be as self-sufficient on maintenance as knowledgably possible for small maintenance and repairs before calling in registered repairs
  • Arrange for maintained & repairs of equipment and services
  • Weekly general upkeep and check ups
  • Creating & up keeping cleaning check lists (opening, closing, monthly)

Ordering & Logistics (to be passed to Head bartender)

  • Assist in ordering coordinating with the bar, floor and kitchen. (To work with chef)
  • Negotiate purchase and prices and develop preferred suppliers. (To work with chef)
  • Schedule food & Beverage deliveries (to work with chef)
  • Check quality of deliveries and documentation

Phone & Online Responsibilities

  • Answer phone calls and take proper messages for the business.
  • Phone follow-ups (post-reservations)
  • Call and confirm reservations
  • Update website and/or coordinate with graphic designer
  • Follow up on complaints via online. (Facebook, Instagram, google)

During service

  • Supervise entire venue including floor and kitchen
  • Help with Marketing through personal social media and being the forefront of welcoming guests to the space
  • Serve guests when needed
  • Assure duties are completed for night side changeover
  • Suggestive up selling of food and beverage through servers
  • Train and supervise other bartenders and floor staff
  • Support the floor staff with expediting and running food, hosting and bussing tables
  • Go see other establishments (when appropriate) and support neighbors

Closing duties & Inventory (captain duties)

  • Maintain inventory and control of bar stock and order supplies
  • Formulate checklist specs for cleaning. Opening and closing
  • Create and post next day duties and prep items on Social media chat site, assuring and keeping lines of communication opened with head bartender, managers and kitchen

Knowledge & Experience

  • Previous experience in food and beverage management. (min 2 years)
  • In-depth working knowledge of alcoholic and no-alcoholic beverages
  • In depth working knowledge of food preparation and presentation
  • Experience in staff management and development
  • Knowledge of basic accounting principles and practices
  • Experience in analyzing financial data
  • Knowledge of planning and forecasting
  • Track record of managing inventory and cost control
  • Knowledge of ordering systems
  • Able to use relevant computer applications that are relevant to our business. (excel, Google drive, QuickBooks, POS systems, inventory systems, Reservation systems)

Job Requirements

  • Must be legal drinking age
  • A manager needs a car
  • Training in administration proceedings is an asset
  • Any criminal record or DUI will be reason for immediate resignation


  • Minimum Secondary School Graduate.

Special Formal Qualifications


WSET Level 1-2 Wine and Liquor


High volume fast passed restaurant and bar experience. Average to about average knowledge of beer, wine. Spirits, cocktails and English style food. Espresso or barista training will be highly regarded.

Number of years in the business

5 years in a management position

Equipment Knowledge

  • POS
  • Knives – bar knives, bread cutting
  • Espresso machine – group head and steam wand
  • Glass washer – chemical changing and close cleaning
  • Freezer – Ice and glass wear storage
  • Beer kegs & Gas – changing keg and gas for beer

Venue Specific Knowledge

Product knowledge

  • Wine List
  • Wine pairing for food and guest flavor profile
  • Food
  • Recommend food comparable to guest’s preferences
  • History
  • Know the company history and the business history
  • Spirits List
  • Recommend spirits for drinking neat and in cocktails
  • Beer List
  • Recommend beers comparable to guest’s preferences
  • Cocktail List – Modernist style cocktails along with classics
  • Recommend cocktails comparable to guest’s preferences
  • Espresso
  • Creating classic espresso drinks such as cappuccinos and lattes
  • Allergies & Dietary restrictions
  • Responsible to understand the ingredients in dishes to ensure that no guest has an allergic reaction or gastro imbalance
  • Laws and Government regulations
  • Be aware of laws that are allowed and not allowed in thevenue
  • Hospitality industry knowledge
  • Understand the Montreal and regional hospitality industry
  • Point of Sale
  • Understand Lightspeed from front to back

Supervision & Decision Making

This role is self-supervised. We empower and train our staff to work as a team but also alone. General Managers are required to make decisions based on the staff matrix on how to maximize the guest experience. These Include:

  • Discount
  • Direct responsibility of addition of discounts to bills to ensure guests satisfaction through “reading the table” and identifying a led than stellar experience or having eyes on a good ROI client.

Everyone that dines or drinks at any of our establishments deserves the best experience possible not delivering this through discounting necessary dishes or drinks could lead to bad reviews online; something taken VERY seriously.

Opening/Closing Duties

  • Check that front and back doors are locked
  • Security systems are on (when arriving or leaving)
  • Check cleanliness of kitchen
  • Check cleanliness of prep area.
  • Check to assure the debit machines are charged and ready
  • Check to assure front awning is up.
  • Check bar is clean.
  • Upkeep on opening/closing/duties


  • Customer relation’s skills.
  • Cash handling experience.
  • Clear, precise, professional and helpful manner.
  • Excellent organizational skills with the proven ability to perform well with minimal supervision.
  • Good listening skills
  • Effective oral communication with your team.

Specific Venue Requirements

Self-Supervising and learning

Teamwork and cooperation

Ability to multi-task

High level of responsibility and commitment with proven success in relationship building

Conflict resolution between customers and staff.

Commitment to provide excellent service and exceed guests’ expectations

Professional appearance and attitude

Impeccable grooming and presentation

Shows good judgment and common sense

Shows leadership abilities.

Flexible and adaptable during busy shifts that change day to day


Company Representatives – Liaison with spirit, wine and beer representatives, gathering information and contacts and passing it on to Bar Chef – Beverage Director or Food Director.

Responsibility for Records

Cash Float – Counting, balancing and recording cash float at beginning and end of your shift.

Cash Summary – Balancing and remitting the correct amount for shift sales

Petty Cash – Balancing petty cash

Tips – Correctly calculating and splitting tips

Logbook – creating a logbook post listing out of stock items. Required prep, tapped kegs and any other notes for the next shifts bartender. This listing must be posted on the group Facebook chat

Costing - Labor cost reports and inventory reports

Job Type: Full-time


  • bartending: 5 years (Preferred)
  • restaurant management: 5 years (Preferred)
  • general manager: 5 years (Preferred)


  • English (Required)
  • French (Required)