General Manager



Job ID



$125000 - $150000


Job Description:




Position- General Manager  

Location- Montreal

Salary- Commensurate with experience


Our esteemed client is seeking a seasoned food and beverage service industry veteran who is passionate about creating memorable dining experiences and building high-performance service teams. As the galvanizing force behind this new food hall concept, this individual will oversee all aspects of the day-to-day operation including Human Resources, Guest Services, Safety & Sanitation, Vendor Management, Marketing & PR.


Key Responsibilities

Guest Experience

  • Anticipate and exceed guest needs across all facets of the Food Hall operation
  • Assist in the development of a market-leading beverage and cocktail program and ensure the quality and consistency in accordance with company's expectations and standards
  • Continuously monitor the day-to-day activity within the market and work with managers, vendors and maintenance staff to deliver a friendly, efficient, and memorable dining experience
  • Monitor guest satisfaction on all levels, reviewing and responding to all guest comments on relevant in-market, digital and social media platforms

Finance & Administration

  • Work alongside the Finance team in the development of the annual and monthly budgets; manage P&L and ensure managers’ report all variances on a timely basis
  • Execute rigid cost-control standards to ensure adherence to budgeted cost models and profitability standards
  • Monitor sales and expenses, approving all purchase orders before they are executed
  • Ensure inventory levels are maintained for facilitating proper food hall operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
  • Ensure that all products are received in accordance with the venues receiving policies and procedures
  • Preparation of required paperwork, including forms, reports and schedules



  • Develop and implement operating standards, policies, and procedures to be followed by the management team and vendors for optimal market performance and guest satisfaction
  • Work closely with/report to the Ownership and the Executive Team
  • Ensure that all equipment is kept clean and in excellent working condition
  • Ensure that private events and banquet functions are successfully marketed, booked, communicated and executed
  • Maintain compliance with necessary operational policies, including:  Health and Safety, Food Hygiene, Maintenance, Emergency Procedures  and Liquor Laws

Human Resources

  • Responsible for hiring, training, management, coaching and evaluation of all members of the Food Hall team
  • Set the tone for an equitable and positive work environment, lead by example
  • Ensure that all members of staff adhere to the wardrobe and grooming standards outlined in the associate handbook
  • Oversee and ensure that employee performance appraisals are completed in a timely manner
  • Ensure health, safety, and sanitation requirements follow the Department of Health, OSHA, and any city or state agencies rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law

Marketing Support

  • Work closely with the public relations and marketing teams

Vendor Performance & Engagement  

  • Work with each vendor to ensure the delivery of the highest quality food offerings
  • Review all food and beverage offerings from the vendors and ensure that the quality, price point and style of the offerings meet the standards


Required Skills

  • Ability to work as a team, be organized, handle various ongoing projects
  • Ability to communicate effectively and assertively in French and English, both verbally and written
  • Ability to speak to guests fluently regarding the food, beverage, and overall concept
  • Ability to demonstrate and impose upon service staff the ability to service guests with utmost of care, service and excellence, utilizing the highest standards of service techniques
  • Strong problem-solving abilities
  • Ability to maintain a high level of confidentiality and discretion
  • Ability to write reports, business correspondence and procedure manuals
  • Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines




Technical Knowledge

  • 7 + years of experience in the hospitality industry working in a high - volume food hall or multi-concept restaurant operation
  • Proficient in Windows MS Office, Computer savvy
  • Knowledge of POS and back-office reporting systems, operations, food hall or multi-concept restaurant operations, beverage service, special events and banquets
  • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls as it applies to bar product
  • Knowledge of regional and local laws as it applies to liquor, labor, and health code regulations
  • A. preferred, will accept HSL


Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.



  • Must be able to move quickly through work and set the pace in the office and/or venue
  • Must be able to sit and/or stand for extended periods of time
  • Must be able to lift up to 25 lbs


Work varied shifts to include days, nights, weekends and holidays