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Open nowPosted 16 days ago

General Manager Restaurant Vieux-Port Steakhouse

graycorp59 open roles

Where
Vieux-Port Steakhouse, 39 rue Saint-Paul Est, Montréal, Quebec, Canada
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Your applicationOpen nowGeneral Manager Restaurant Vieux-Port Steakhousegraycorp · Vieux-Port Steakhouse, 39 rue Saint-Paul Est, Montréal, Quebec, Canada

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7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
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  2. 3.4%3 days
  3. 7.8%7 days
  4. 14.3%14 days
  5. 33.7%30 days
This job: posted 16 days ago

The posting

THE ROLE Are you passionate about the restaurant industry, customer service, and team development? Are you a motivating leader recognized for your ability to create a high-performance culture while delivering memorable guest experiences? Le Vieux-Port Steakhouse, a true Old Montreal institution, is seeking a General Manager who will lead daily operations, develop talent, and drive the restaurant's profitability while maintaining the highest standards of quality and hospitality.Reporting to the Director of Restaurant Operations, the General Manager is responsible for overseeing all restaurant operations. They are accountable for delivering an exceptional guest experience, inspiring teams to achieve business objectives, and ensuring the effective management of human, financial, and operational resources.The ideal candidate has a strong floor presence, sound business acumen, and a proven ability to inspire teams to achieve excellence.   TOP 5 RESPONSIBILITIES Leadership & Team Management

Lead, coach, train, and develop team members in a positive, high-performing work environment. Foster employee engagement, retention, and talent development.

Operations Management

Plan, organize, and oversee all daily operations to ensure an exceptional guest experience. Ensure consistent execution of quality, service, and hospitality standards.

Financial Management

Manage budgets, analyze financial performance, and ensure revenue and profitability targets are achieved. Control labor costs, beverage costs, and operational expenses.

Business Development & Guest Experience

Implement strategies to increase sales, brand awareness, and guest loyalty. Manage guest concerns professionally and ensure appropriate follow-up.

Compliance & Continuous Improvement

Ensure compliance with internal policies as well as health, safety, and sanitation standards. Identify and implement initiatives that improve operational efficiency and guest satisfaction.

  WHAT DOES SUCCESS  LOOK LIKE? After 6 Months...

You have mastered all aspects of the restaurant’s daily operations. You have established a strong on-the-floor presence with team members, fostering open communication, trust, and a deeper understanding of day-to-day operational realities. Initiatives have been implemented to enhance both the guest experience and the work environment. Guest satisfaction metrics show positive improvement.  Operations are stable and aligned with Gray Collection standards. You serve as an ambassador for the Gray Collection brand by embodying its values and contributing to its reputation among employees, guests, and the community.

After 12 Months...

Operations run smoothly and efficiently. Annual financial goals are achieved or exceeded.Labor and beverage costs remain within established budgets. The restaurant’s reputation and brand awareness continue to grow. Employee satisfaction metrics demonstrate positive progress as a result of initiatives supporting development, well-being, and engagement. You are recognized as a key leader who actively contributes to the organization's overall success.

  IDEAL CANDIDATE PROFILE

Minimum of 3 to 5 years of experience in restaurant management or food and beverage operations; Inspiring and motivating leadership style with a strong ability to develop talent; Excellent communication skills in both French and English; Strong guest-focused mindset and commitment to service excellence; Solid financial management skills and understanding of operational performance metrics; Strong organizational, planning, and prioritization abilities; Analytical mindset, sound judgment, and results-oriented approach; Ability to make effective decisions in a dynamic, fast-paced environment; High level of professionalism, accountability, and autonomy; Excellent interpersonal skills with the ability to build trusted relationships with teams and business partners; Proficiency with computer applications and restaurant management systems; University degree in hospitality management, restaurant management, or a related field (an asset); Availability to work a flexible schedule, including evenings and weekends.

 

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