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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
