General Manager - Jacopo

Jacopo celebrates the unique elegance of Italian cuisine by offering dishes crafted with fresh, seasonal ingredients, as well as house-made specialty cured meats. Inspired by rustic Roman trattorias, Jacopo features a menu of fresh pasta and other Italian classics.

Reporting to the Director of Restaurant Operations, the General Manager is responsible for ensuring an unforgettable guest experience, leading and engaging the team, and achieving financial results. The successful candidate will also be responsible for meeting established sales, profitability, and service quality objectives through strong training skills and the ability to thrive in a multidisciplinary team environment. Working closely with the marketing, human resources, and management teams, they will help ensure the seamless execution of the restaurant’s human and financial resource management.

RESPONSIBILITIES

• Lead, motivate, and inspire the team in daily operations.
• Regularly monitor and follow up on guest satisfaction levels.
• Meet and exceed targets related to beverage costs, labor costs, and operating expenses.
• Monitor budgets and make all necessary adjustments to achieve the restaurant's financial and operational goals.
• Plan and oversee the recruitment, training, development, and motivation of staff.
• Collaborate with the team to establish and maintain high service standards.
• Work closely with the Marketing team to develop and execute business development strategies, including promotions and menu development.
• Ensure proper procurement of supplies and effective inventory management.
• Maintain a positive, enjoyable, and motivating work environment that fosters teamwork between the front-of-house and kitchen teams.

QUALIFICATIONS

• Professional training in hospitality, restaurant management, and/or culinary arts is considered an asset.
• Minimum of five (5) years of management experience in a high-volume restaurant environment.
• Strong knowledge of Microsoft Office and restaurant management software (Micros and OpenTable); experience with these systems is an asset.
• Demonstrated positive leadership and team-oriented mindset, with the ability to challenge, coach, and develop team members to reach their full potential.
• Strong analytical and budget management skills.
• Excellent ability to prioritize, organize, and adapt in a fast-paced environment.
• Hardworking and ambitious individual who genuinely cares about the well-being of both team members and guests.
• Availability to work days, evenings, and weekends.
• Excellent verbal and written communication skills in both French and English.