SALARY: 

$50,000 to $65,000 annually, plus performance-based bonus. This is a year-round, permanent job at Blackbush Resort.

PURPOSE:

FiN is our easy-going bayside spot, serving casual seafood classics using local products. As a general manager, you are responsible for all FiN operations. We are looking to create a FUN and upbeat atmosphere. Our goal is to be known as “North Shore’s Best Take-Away Spot”, giving customers not only a meal, but an experience. Being part of our team means being part of something new, innovative, and incomparable. In connection with all BLACKBUSH properties, we strive to provide our guests with a cohesive and memorable stay that is second to none. This position participates in back and front of house management, focusing on ensuring facilities and staff are providing an exceptional experience.

REPORTS TO:

Resort Operations Manager

RESPONSIBILITIES:

• Plan, organize, direct, control and evaluate the operations of the restaurant
• Recruit staff and oversee training for the kitchen, counter, and seating area, to ensure proper service levels, food quality, and atmosphere
• Set staff work schedules and monitor staff performance, provide feedback to improve productivity
• Responsible for sourcing, ordering, and keeping inventory of all requirements for the business
• Work with the Fish Market, Blackbush Resort, and the local community to source product
• Spearhead the creation of a small, but exceptional menu including seafood, non-seafood, and a few children’s items
• Ensure entirety of menu is served to an exceptional standard
• Create and maintain an atmosphere that is fun and upbeat
• Resolve customer complaints and seek feedback
• Ensure health and safety regulations are followed
• Oversee staff and guests, assisting in the kitchen or with food and beverage service when necessary
• Uphold the values of Blackbush Resort, Outstanding Service, Local Products and Employees, Sustainability, and Environmental Considerations.
• Develop and implement policies and procedures
• Carry out any operational tasks, cleaning, stocking, maintenance if able
• Implement and customize the POS system for optimal performance, including online ordering
• Conduct opening/closing of restaurant, handle any applicable paperwork
• Measure and control costs
• Manager may assign other tasks

KEY PERFORMANCE INDICATORS:

• Average revenue per customer (ARC)
• Labour and food cost
• Positive customer feedback

QUALIFICATIONS:

• Strong leadership, motivational, and interpersonal skills
• Ability and willingness to work flexible hours including evenings, weekends, and over-time
• Excellent communication (verbal and written) skills, organizational ability, high attention to detail
• Ability to multitask and work in a fast-paced environment
• Team oriented
• Strong observation and listening skills
• Knowledge of food and beverage health and safety guidelines
• High-energy with a positive and passionate attitude
• Completion of hospitality or food and beverage management program an asset
• Extensive knowledge of restaurant software systems
• Secondary School Completion

REQUIREMENTS:

• Ability to stand for long periods of time
• Must be able to lift up to 50lbs
• Minimum 5 years’ experience in food service sector, management role
• Responsible Beverage Service Certificate
• SERVSAFE or equivalent certification