Restaurant General Manager jobs in Vancouver, BC

Company Bio

Our client is an iconic, established restaurant in Vancouver known for premium West Coast casual dining and generating close to $4 million in annual food and beverage revenue. With a room and atmosphere unlike anywhere else in the city, the restaurant has built a loyal following over the years and continues to be recognized as one of the region’s standout dining destinations. As the business continues to grow, it requires an experienced Restaurant General Manager to lead front of house operations and work closely with the Head Chef as a genuine partner. This Restaurant General Manager role reports directly to the General Manager and ownership, and leads a front of house team of 25.

Compensation

• Base salary of $90,000 to $100,000.
• Bonus of 10% of base salary annually.
• 3 weeks of vacation, subject to blackout periods during Christmas, summer, and other key dates.
• Extended health benefits package.
• Parking provided.

Responsibilities

• Provide consistent, visible floor leadership across the Dining Room, Lounge, Bistro, and Bar.
• Set clear expectations and standards so staff understand who is in charge and what is expected of them.
• Conduct regular one on ones with front of house staff to support accountability, coaching, and development.
• Lead pre-shift meetings covering menu updates, upselling opportunities, and service priorities.
• Shift the team’s service style away from a transactional approach toward genuine hospitality and connection with guests.
• Rebuild and grow the beverage program, with a focus on evening and cocktail hour sales.
• Monitor and manage table turn times and booking flow to optimize covers and revenue.
• Resolve guest concerns calmly and professionally, protecting the guest experience and the restaurant’s reputation.
• Partner with the Head Chef on day to day operations, holding regular meetings to stay aligned across front and back of house.
• Recruit, train, and develop shift leaders, servers, bartenders, and support staff.
• Manage employee performance through coaching, feedback, and corrective action when required.
• Prepare and manage front of house staffing schedules to match business needs and service standards.
• Manage the beverage program’s cost, par levels, inventory, and supplier relationships.
• Coordinate and execute banquet, function, and catering events.
• Drive the cocktail, liquor, and wine program to elevate the beverage experience.

Qualifications

• Minimum 2 years of experience as a General Manager in a restaurant setting.
• Background in an independent restaurant environment is strongly preferred over an outlet management background.
• Experience in a premium casual, high volume dining environment.
• Strong floor presence with a hands-on leadership style.
• Demonstrated ability to train, coach, and hold a front of house team accountable.
• Experience building or growing a beverage program.
• Strong understanding of service standards, upselling, and guest experience.
• Experience managing schedules, labour costs, and front of house budgets.
• Comfort working in a fast paced, high revenue food and beverage operation.
• Strong communication skills across a team that spans servers, bartenders, and shift leaders.
• Experience coordinating catering, banquets, or private events is an asset.

If you think you would be a good match, we would love to meet you.