Friday Professional Group

General Manager - Calgary

The application deadline for this job posting has passed. Although you can still view the information no new applications for this job are currently being accepted.
Location: Calgary, Alberta, Canada
Employer: Jenna Nakamura
Application deadline: CLOSED

Position Name: General Manager
Reporting to: VP of Operations, and Regional Manager


CRAFT Overview

CRAFT Beer Market is a premium casual restaurant with a passion for fresh local food and fresh local beer. With a focus on using fresh, local ingredients whenever possible, all menu items are handcrafted in house to provide the freshest food possible.

CRAFT began its journey when we opened the doors to our first location in Calgary, Alberta in 2011. Every person that joins our team and every guest that walks through our doors becomes part of the story as we grow and evolve.

At CRAFT we strive to be much more than just your average restaurant. We are building a culture and a family and we look forward to sharing our passion for fresh local food and fresh local beer with you!


This position is ultimately accountable for the overall restaurant operations and is the restaurant’s senior management position. The General Manager has overall responsibility for both operations front of the house (FOH) and kitchen marketing & sales, culture & team members, environment and profitability.

He/She maintains active control over the execution of all aspects of the operating system with the main focus and performance based on recruiting, selection, training and development. An individual in this position has a main focus of working with the management team, leading the team, and performing a number of administrative tasks. He/she will also liaise with the CRAFT support department team and ensure the business is in compliance with the current system requirements, and office.

This individual must be a strong leader at all times and able to direct efforts by others ongoing. Multi-tasking, organization, and awareness are essential.

This person leads by example with the companies “Impactful Leadership” philosophy. This individual also works effectively without supervision at all times, and has a well-developed sense of business acumen.


  •   This position works out of the restaurant with 50 hours per week

  •   Able to travel to each location minimal 2 times per year or when needed

    Marketing & Sales:

  •   Drives delivery of the CRAFT experience to each and every guest

  •   Execution of marketing strategies

  •   Creates overall sales & marketing environment

  •   Achieve and deliver brand standards

  •   Prep time, food & beverage quality

  •   Direct involvement in community activities

  •   Store specific marketing events

  •   Function involvement and ensures functions and events are meeting guidelines

  •   Ensure hostess team pose 1st impression and quality is met

  •   Direct relationships with all restaurant suppliers

  •   Ensure product availability

  •   Aware of up and coming industry events

    Culture & Team Members:

  •   Accountable for every position at the store level

  •   Hiring and recruiting: ensuring we have the best people and never short of team members

  •   Selection: selecting the quality of team members

  •   Training: ensuring training is provided to be confident in their role

  •   Development: assist in the development and mentorship of team members

  •   Plays key role in the training of new FOH team members and works closely with Kitchen

    Manager(KM) to ensure the kitchen are trained to company standards

  •   Conducts training sessions on product/policy changes with FOH and kitchen team as well as

    works closely with the Executive Chef to ensure any changes in food production, product

    specs, quality control, ingredient handling and related procedures are learned and followed

  •   Leads the process of providing performance evaluations for all FOH team and works closely

    with the Executive Chef to ensure these evaluations are done correctly for entire kitchen

  •   Oversees performance of all employees on a daily basis. Maintains open lines of

    communication with all employees in regards to positive/ constructive reinforcement of


  •   Prepare people for company growth and expansion

  •   Maintain leadership culture by instilling core values, motto, and mission statement

  •   Has a full working knowledge of all products and suppliers required in operating the business

  •   Establishes appropriate relationships with supplier reps.

  •   Ensures orders are placed with suppliers as required, ensuring adequate inventory is on hand

  •   Works closely with both the Executive Chef and kitchen team to ensure all facets of kitchen operations are maintained to CRAFT standards and guidelines as well as the Assistant General Manager (AGM), Assistant Managers, Supervisors, and FOH team members to ensure all facets of FOH operations are maintained to CRAFT standards and guidelines

  •   Oversees all activities of the entire restaurant team. Provides support/ guidance/ feedback as required for effective direction and betterment of the overall team. Places a strong emphasis on “doing things right”

  •   Works closely with other managers and supervisors to ensure that all aspects of the operation of the restaurant are in place on his/her days off

  •   Is dedicated to guest experience at all times

  •   Schedules regular daily and/or weekly maintenance tasks. Delegates such tasks to capable

    individuals in order to keep the restaurant in top working order

  •   Arranges for maintenance and repair of equipment as appropriate


  •   Demonstrates a timeless environment

  •   Maintains 80% with Steritech

  •   Ensures Health & Safety standards are being adhered to

  •   Leads by example and always on the top of his game.

  •   Maintains an environment of positive and professional employee relations at all times

  •   Ensures daily/weekly side duties are maintained

  •   Janitorial contract is up to date and performing


  •   Sales forecasting

  •   Yearly budget

  •   Achieve within 1% cost of goods

  •   Labour Pro-forma

  •   Achieves 18% net income of your location

  •   Accountable for every dollar spent

  •   Labour budget

  •   Food and Beverage inventory

  •   Manages overall labour cost budget for the entire restaurant. Makes any major decisions

    about scheduling, allocation of time for training and maintenance tasks.

  •   Works closely with all managers and supervisors to maintain labour budgets and make

    proper scheduling changes or adjustments

  •   Ensures all product ordering is accurate and punctual

  •   Collects and verifies all invoices and gets approval from VP Op’s on any invoices over $5,000

    Takes FOH weekly inventory and works with kitchen manager to ensure accuracy of kitchen weekly inventory

Takes personal responsibility for all orders, contracts and costs to ensure there is no wastage in these areas

Provides payroll input to head office. Is accountable for accuracy of information submitted. Responsibilities:

  •   Continually exploring new and existing “seminars” with respect to your role

  •   Remains alert to, and is interested in developments in the overall foodservice industry

  •   Brings ideas that may be of interest to the company to the attention of the ownership and

    operations team

  •   Provides support for and performs such other tasks as may be assigned by the President or

    COO from time to time.

  •   Has a hands on approach to tasks given to ensure the main goal is for the best results for

    the company


    •   Minimum 3-5 year experience in a similar role

    •   Must be Cicerone Server, Cicerone Certified is preferred

    •   Knowledge of industry sales

    •   Proven selecting and training team members

    •   Proficiency with Microsoft Office is an asset

    •   Knowledge of graphic design programs is an asset

    •   Excellent written and verbal communication skills.

    •   Highly effective project management, prioritization, multi-tasking, and time management

      skills to meet deadlines

    •   Ability to work well with a team or individually

    •   Ability to absorb new ideas and concepts quickly and to ensure they are clearly

      communicated to an audience

    •   Excellent problem solving and analytical abilities

    •   Accuracy and attention to detail

    •   Outgoing personality with a sense of humour

    •   Energetic, self-motivated and results-oriented

    •   Hospitality industry experience would be an asset

    •   Ability to exercise good judgment & show initiative

    •   This individual also works effectively without supervision at all times, and has a well-

      developed sense of business acumen 

  • Please appy with your resume to



#250, 736 - 6th Avenue SW
Calgary, Alberta   T2P 3T7
Ph: (403) 233-0499

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