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Blue Shock Executive Search

Restaurant General Manager

AB, Canada
Edmonton, AB, Canada

Pay: $70,000 to $85,000 CAD / year
Job type: Full-time
Apply by: Oct 24, 2026
Posting language: English
Posted: Sep 24, 2026

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Applications open in a new tab.

Original job description

About Blue Shock:

Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles - we’re building leadership teams that shape the future of hospitality.

Job Title: General Manager

Location: Edmonton, Alberta

Reports To: Regional Manager / Director of Operations

Compensation: $70,000-$85,000

About the Company:

The success of this Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.

The Opportunity:

Our client is seeking an experienced restaurant and bar operator who possesses excellent communication skills and is a dynamic and hardworking leader. Someone who is full of fresh ideas and keen to take on all operational responsibilities. They are a detailed and caring leader who is deeply committed to sharing their knowledge with our teams. They are committed to developing future GMs and Chefs and their teams.

The successful General Manager will have an unparalleled passion for guest service, restaurant operations and management of profitability.

Key Responsibilities:

Create and enhance a restaurant culture that drives excellence in every aspect of hospitality success: ensuring outstanding guest experiences, maintaining a strong team morale, and achievement of financial goals.
Establish, direct, and review performance standards in food and beverage preparation, including quality, recipe adherence, cost controls, and presentation.
Monitors, directs and coordinates effective sanitation, cleanliness, and organization efforts throughout the operations.
Remains current on federal, provincial, and municipal laws and regulations for our industry.
General Managers are directly overseeing the recruitment, training, development, and mentoring of current AGMs and Chefs and future GMs and Chefs.
Direct involvement in and follow up with all disciplinary action, performance management working in conjunction with Human Resources with all management team members.
Conduct regular audits and site reviews to maintain operational standards.
Prepares all local financial and operational reporting required, delivering and analyzing the financial results of the restaurants regularly. Review any significant variances from the budgeted figures. Ensures practices meet or exceed yearly financial targets.
Champions recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry.

Required Knowledge and Experience:

Minimum 2-4 years of successful restaurant management experience in high-volume, full-service (preferably premium casual) environments
Proven ability in financial management, cost controls, and operational analysis.
Strong knowledge of kitchen equipment, design, and back-office systems.
Proficiency in Microsoft Office Suite and POS systems
In-depth understanding of sanitation, health, and safety standards.
Demonstrated success in recruiting, training, and developing management teams.
Excellent communication, leadership, and presentation skills.
Ability to manage multiple priorities and projects effectively.

Qualifications and Education:

Minimum of 5 years of experience working various FOH + BOH roles in a full-service restaurant environment.
Minimum 2-5 years as a Restaurant General Manager, with proven financial management, in a high volume full-service restaurant.
A college or university degree in hospitality, restaurants, and culinary arts, or a business education background is an asset.

Let’s Talk!

If you’re a driven leader ready for your next challenge, apply today!

Out-of-Country Applicants: We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Canada. Thank you for your understanding.

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More about this job

Responsibilities

Lead restaurant operations and build a culture focused on excellent guest experiences, strong team morale, food and beverage quality, and financial performance. Recruit, train, and develop management teams; oversee compliance, performance management, audits, and financial reporting; and address budget variances to meet targets.

Requirements

Candidates need substantial full-service restaurant experience, including at least 2–5 years as a General Manager and experience across both front- and back-of-house roles. They should demonstrate financial and operational expertise, knowledge of restaurant systems and safety standards, and strong leadership, communication, recruiting, and team-development abilities; a relevant college or university degree is an asset.

Skills

Restaurant Operations
Restaurant Management
Financial Management
Cost Control
Operational Analysis
Guest Service
Food And Beverage Quality
Sanitation And Cleanliness
Health And Safety Compliance
Recruiting
Training And Development
Performance Management
Team Leadership
Communication
Microsoft Office Suite
Point-Of-Sale Systems

Visa sponsorship

Not detected in the job text

Keywords

Restaurant General Manager
Full-Service Restaurant
High-Volume Operations
Premium Casual Dining
Restaurant Operations
Food And Beverage
Guest Experience
Profitability
Financial Reporting
Budget Management
Cost Controls
Operational Analysis
Food Quality
Recipe Adherence
Sanitation
Health And Safety Standards
Regulatory Compliance
Recruitment
Training
Management Development
Performance Management
Human Resources
Operational Audits
Kitchen Equipment
Restaurant Design
Back-Office Systems
Microsoft Office Suite
Point-Of-Sale Systems
Front Of House
Back Of House

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