General Manager

JOON'S is a new premium Indian fine-dining destination opening in Brampton in 2026, bringing together refined Indian cuisine, global culinary influences, sophisticated interiors, an innovative bar and beverage program, and exceptional hospitality. This is a senior executive-level operational position requiring exceptional leadership, financial acumen, strategic thinking, and extensive experience managing large, high-revenue restaurant operations.

Key Responsibilities

1. Overall Restaurant Leadership & Operations

• Assume full operational responsibility for the restaurant, including front-of-house, culinary operations, bar and beverage, guest relations, administration, and support functions.
• Lead the restaurant management team, including Assistant Managers, Supervisors, Captains, Executive Chef, Bar Management, and other department leaders.
• Establish operational objectives, performance standards, accountability structures, and departmental responsibilities.
• Develop and implement standard operating procedures across all restaurant departments.
• Ensure seamless coordination between culinary, service, bar, reservations, and administrative teams.
• Maintain exceptional fine-dining hospitality standards while ensuring efficient and profitable operations.
• Report directly to the Senior Management Team and Directors on restaurant performance, financial results, operational challenges, and growth opportunities.

2. Financial Management, Budgeting & Profitability

• Take overall responsibility for the restaurant's financial performance, profitability, and operational cost controls.
• Develop annual operating budgets, revenue forecasts, and departmental financial targets.
• Demonstrate advanced knowledge of restaurant Profit & Loss (P&L) statements, income statements, cash flow, and financial reporting.
• Review monthly financial statements, identify variances, and implement corrective measures.
• Monitor and manage key restaurant performance indicators, including:
• Food Cost Percentage
• Beverage Cost Percentage
• Labour Cost Percentage
• Prime Cost
• Gross Profit Margin
• Operating Profit Margin
• Average Guest Spend
• Revenue Per Available Seat Hour
• Inventory Turnover and Waste
• Establish cost-control strategies without compromising food quality, service standards, or guest satisfaction.
• Work with the accounting and senior management teams on financial planning, reporting, and profitability improvement.

3. Culinary Operations & Menu Management

• Work closely with the Executive Chef and culinary leadership to oversee menu performance, food cost management, and culinary consistency.
• Participate in menu engineering, menu pricing, product mix analysis, and profitability reviews.
• Monitor food cost percentages, recipe costing, portion controls, purchasing efficiency, and inventory management.
• Evaluate menu item performance based on popularity, contribution margins, and guest preferences.
• Collaborate with the culinary team on seasonal menus, menu innovation, and operational feasibility.
• Ensure that culinary creativity aligns with commercial performance and the restaurant's brand positioning.
• Maintain high standards of food quality, consistency, hygiene, and presentation.

4. Bar & Beverage Program Management

• Oversee the commercial and operational performance of the restaurant's bar and beverage program.
• Collaborate with bar leadership and beverage consultants on cocktail development, wine selections, premium spirits, and beverage menu strategies.
• Monitor beverage costing, recipe specifications, pricing, inventory, wastage, and profitability.
• Evaluate beverage sales mix, contribution margins, and opportunities for revenue growth.
• Establish inventory control systems, purchasing procedures, and stock reconciliation processes.
• Ensure compliance with Ontario liquor licensing requirements and responsible alcohol service practices.
• Develop beverage sales strategies that complement the restaurant's culinary positioning and guest experience.

5. Sales, Revenue Growth & Business Development

• Develop strategies to achieve restaurant revenue targets and improve overall business performance.
• Monitor daily, weekly, and monthly sales trends, average guest spending, table turnover, and revenue per seat.
• Implement revenue optimization strategies through menu engineering, premium beverage sales, private dining, special events, and guest retention.
• Collaborate with marketing and senior management teams on brand positioning, promotional strategies, and customer acquisition.
• Build relationships with corporate clients, VIP guests, local businesses, and hospitality partners.
• Identify new revenue opportunities while maintaining the restaurant's premium brand identity.

6. Technology, Systems & Operational Reporting

• Demonstrate strong proficiency in restaurant management technology and digital operating systems.
• Oversee the implementation and effective use of:
• Point of Sale (POS) systems
• Reservation and Guest Relationship Management systems
• Labour Scheduling and Payroll software
• Inventory and Purchasing Management systems
• Food and Beverage Costing software
• Accounting and Financial Reporting platforms
• Restaurant Analytics and Performance Dashboards
• Use operational data to evaluate performance, improve efficiency, and support informed business decisions.
• Develop standardized daily, weekly, and monthly management reports.
• Ensure accurate data management, financial controls, and operational accountability.

7. Guest Experience & Luxury Hospitality Standards

• Establish and maintain exceptional standards of fine-dining hospitality and personalized guest service.
• Oversee guest relations, VIP experiences, special events, and service recovery.
• Develop guest service protocols, training programs, and quality assurance systems.
• Monitor guest feedback, online reviews, service performance, and customer satisfaction.
• Lead the management team in creating a culture of genuine hospitality, professionalism, and continuous improvement.
• Ensure that the JOON'S guest experience remains consistent with its premium positioning.

8. Compliance, Risk Management & Administration

• Ensure compliance with applicable food safety, liquor licensing, employment, health and safety, and municipal regulations.
• Oversee restaurant licenses, inspections, operational documentation, and compliance procedures.
• Establish internal controls for cash handling, purchasing, inventory, payroll, and financial transactions.
• Coordinate with accountants, vendors, suppliers, consultants, and external service providers.
• Identify operational risks and implement preventive and corrective measures.

9. Pre-Opening Leadership & Restaurant Launch

• Lead operational preparations for the restaurant's opening.
• Establish departmental structures, staffing plans, service standards, and operating procedures.
• Oversee recruitment and training of the opening management and service teams.
• Coordinate with culinary leadership, bar consultants, suppliers, and senior management.
• Implement POS, reservation, inventory, scheduling, and financial reporting systems.
• Develop opening budgets, operational forecasts, and launch-readiness checklists.
• Lead mock services, staff training sessions, and operational rehearsals.
• Ensure the restaurant is fully prepared to deliver exceptional hospitality from its opening day.

Mandatory Requirements

• Minimum 5–8 years of experience in a General Manager or equivalent senior restaurant operations leadership position, preferably within fine-dining, upscale hospitality, or premium restaurant groups.
• Proven experience managing a hospitality workforce of at least 50 employees.
• Demonstrated responsibility for a restaurant or hospitality operation generating more than $5 million in annual revenue.
• Extensive experience overseeing complete restaurant operations, including front-of-house, culinary, bar, human resources, and administration.
• Strong financial management capabilities, including budgeting, P&L analysis, financial forecasting, cost controls, and profitability management.
• Proven understanding of food cost, beverage cost, labour cost, prime cost, and restaurant financial performance indicators.
• Demonstrated experience in recruitment, workforce scheduling, employee development, and performance management.
• Working knowledge of Ontario employment legislation, workplace safety, food safety, and liquor service requirements.
• Strong proficiency with restaurant POS, reservation, scheduling, inventory, and financial management software.
• Excellent leadership, organizational, communication, and strategic decision-making skills.
• Proven ability to manage high-volume restaurant operations while maintaining exceptional hospitality standards.

Preferred Qualifications

• Previous experience managing a premium Indian restaurant, luxury dining establishment, or multi-outlet hospitality operation.
• Strong knowledge of Indian cuisine, international culinary trends, and premium beverage programs.
• Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Experience opening a new restaurant or leading a large-scale hospitality launch.
• Experience implementing operational systems, cost controls, and restaurant performance reporting.
• Strong vendor negotiation, purchasing, and contract management experience.

How to Apply

Email: talent@joons.ca