General Managers at iQ are the key figures in our restaurants, overseeing both back of house and front of house operations. They are the people our teams look to for leadership and embody our core values: they’re passionate about sustainable food; they’re big dreamers; they understand the power of generosity and mindfulness; they’re driven by the details; and are inspired by art, design and music.
Leading by example, they inspire their teams to uphold the highest level of service and quality of food. They are responsible for creating a positive working environment and for encouraging those around them to improve and excel on a daily basis. General Managers foresee problems before they arise and work diligently to set the stage for a smooth and consistent guest experience.
Oh, and did we mention that they also love coffee and seasonal eats?
If this sounds like a role you know you would excel in and are interested in joining one of the fastest growing brands in the healthy hospitality space, read on for more details.
Requirements
PRIMARY DUTIES + RESPONSIBILITIES
The Team:
- Hiring, training and managing a knowledgeable, efficient and personable team
- Ensuring their team exemplifies iQ’s brand values and shares our passion for health, wellness and delicious food
- Creating a positive workplace and encouraging dialogue and communication amongst team members
- Setting schedules for their team each week
The Store:
- Front of House
- Fluency with all front of house equipment (espresso machines, POS Systems, music systems, etc.)
- Ensuring all front of house areas are impeccably organized and clean at all times
- Taking ownership of all merchandizing efforts (following company directive to create a first-class merchandizing experience)
- Back of House
- Fluency with all of the Company’s back of house equipment (ovens, food processors, etc.), procedures and basic recipes
- Ensuring kitchen, fridges, freezers, food prep and equipment areas are impeccably organized and clean at all times
- Inventory Management
- Procurement and inventory management of all food, beverage and other goods for use / sale in the restaurant
The Operation:
- During service, GM’s serve as our quarterbacks. They are constantly scanning the restaurant for issues and regularly find themselves working alongside their teams and interacting with guests
- GM’s cultivate confidence, efficiency and positivity in their team by training correctly and helping people improve and learn on a daily basis
The Numbers:
- Working hand-in-hand with their Area Manager to achieve monthly performance goals (e.g. food costs, labour costs, order accuracy, etc.) as set out by the Company
Benefits
PAY + PERKS:
- Competitive salary
- Health benefits / insurance
- Two-weeks paid vacation
- Eight paid personal days
- Monthly transit pass reimbursement
- Monthly Phone Reimbursement
- Complimentary food, coffee and tea at our restaurants (as per staff meal policy)