General Manager - Sports Bar
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Key skills for this role
About the Role
Lead restaurant operations, drive revenue, ensure quality standards, and develop teams while managing finances and compliance in a high-end dining environment.
Key Skills for This Role
Responsibilities
- Lead all aspects of restaurant operations, including service, culinary, people, and financial performance
- Drive top line revenue while controlling costs, labour productivity, and maximizing profitability
- Lead, coach, and develop department heads and team members to build a performance driven culture
- Collaborate with culinary and bar leaders on menu development, promotions, and guest personalization
- Analyse guest feedback, operational KPIs, and financial metrics to identify opportunities and drive continuous improvement
- Ensure all service and food quality standards are consistently met
- Ensure full compliance with health, safety, licensing, and hygiene regulations
- Manage inventory, equipment, and resources effectively
- Prepare and present regular operational and financial reports
- Supervise scheduling, training, and POS system operations
- Design training programs and write clear operating procedures
- Support the company's sustainability and recycling initiatives
Requirements
- Experience leading all aspects of restaurant operations including service, culinary, people, and financial performance
- Ability to drive top line revenue while controlling costs and maximizing profitability
- Strong leadership, coaching, and team development skills
- Knowledge of health, safety, licensing, and hygiene regulations
- Experience with inventory management, scheduling, and POS systems
- Ability to design training programs and write operating procedures
- Excellent communication and interpersonal skills
Full Job Posting
Key Responsibilities
- Lead all aspects of restaurant operations, including service, culinary, people, and financial performance.
- Drive top line revenue while controlling costs, labour productivity, and maximizing profitability.
- Lead, coach, and develop department heads and team members to build a performance driven culture.
- Collaborate with culinary and bar leaders on menu development, promotions, and guest personalization.
- Analyse guest feedback, operational KPIs, and financial metrics to identify opportunities and drive continuous improvement.
- Ensure all service and food quality standards are consistently met.
- Ensure full compliance with health, safety, licensing, and hygiene regulations.
- Uphold the highest standards of integrity, professionalism, and guest confidentiality.
- Manage inventory, equipment, and resources effectively.
- Prepare and present regular operational and financial reports.
- Supervise scheduling, training, and POS system operations.
- Design training programs and write clear operating procedures.
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