General Manager

General Manager – Restaurant Operations & Hospitality JOON'S | Premium Indian Dining

Location: 6211 Mayfield Road, Brampton

About JOON'S

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.

Our vision is to establish JOON'S as a distinguished dining destination recognized for culinary excellence, refined guest experiences, innovative beverages, and world-class restaurant operations.

We are seeking an accomplished, commercially driven, and highly experienced General Manager – Restaurant Operations & Hospitality to lead the restaurant's overall business performance, operational strategy, financial profitability, and hospitality standards.

This is a senior executive-level operational position requiring exceptional leadership, financial acumen, strategic thinking, and extensive experience managing large, high-revenue restaurant operations.

The successful candidate will take complete ownership of day-to-day restaurant operations, reporting directly to the Senior Management Team and Directors.

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.

Qualifications & Experience

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
• 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.

Leadership Qualities We Value

At JOON'S, we are looking for a leader who combines:

Strategic Vision. Financial Discipline. Operational Excellence. People Leadership. Luxury Hospitality. Accountability.

The ideal candidate is commercially astute, decisive, organized, approachable, and capable of building and inspiring a high-performing team.

They understand that a successful fine-dining restaurant must deliver both exceptional guest experiences and sustainable financial results.

Email: talent@joons.ca

Email Subject: General Manager – Restaurant Operations

Website: joons.ca