About this role
Urgent Hire - Immediate Start AvailableLocation: 1364 Main Street, Winnipeg, ManitobaHours: Approximately 40 hours per week, including evenings, weekends, holidays, catering events and peak periods Reports To: Owner or DesignateABOUT SHELLY'S INDIGENOUS BISTROShelly's Indigenous Bistro is an Indigenous-owned and operated takeout, delivery and catering restaurant providing community-based food services. Our Front of House team supports customers, order coordination, takeout, delivery and catering service.We are committed to quality food, respectful customer service, safe operations and a welcoming workplace that supports Indigenous employment and community participation.POSITION SUMMARYThe Restaurant General Manager is accountable for the overall day-to-day performance of Shelly's Indigenous Bistro.This is a hands-on leadership role for an experienced restaurant operator who understands Front of House service, takeout and delivery operations, catering and commercial-kitchen operations and can step in to cook, support production and lead service when required.The successful candidate will work closely with the owners, Executive Chef/Head Chef, kitchen and Front of House leads, Human Resources and Finance.They will lead staffing, scheduling, training, attendance and timekeeping oversight, payroll submissions, food and labour cost control, inventory, purchasing, customer service, catering, food safety and operational reporting.They must be organized, decisive and consistent, with the ability to set expectations, follow through and hold the team accountable in a respectful manner.KEY RESPONSIBILITIESRestaurant Operations and Service Leadership Lead daily operations across Front of House, kitchen, takeout, delivery, catering, community food services and special events. Be present and visible during service, assign work, monitor execution and resolve operational issues in real time. Work closely with the owners, Executive Chef/Head Chef and Front of House, kitchen, catering and delivery leads to coordinate staffing, production and service priorities. Coordinate Front of House and kitchen teams to maintain timely, accurate and respectful takeout, delivery and catering service. Open or close the restaurant as scheduled and ensure cash, POS, deposit and end-of-day procedures are completed accurately. Respond to customer concerns professionally and take appropriate corrective action. Maintain operational checklists, shift notes, incident records and management reports. Hands-On Culinary and Food Quality Leadership Demonstrate strong commercial cooking and food-production knowledge and provide hands-on support during busy periods or staffing gaps. Understand recipes, preparation methods, line execution, portioning, plating, food holding and catering production. Work with culinary leadership to maintain consistent food quality, presentation, portion control and service timing. Ensure safe food handling, allergen awareness, sanitation, labelling, storage and FIFO rotation practices. Support menu planning, recipe consistency, food costing, waste reduction and production planning. People Leadership and Accountability Recruit, onboard, train, schedule, coach and supervise employees in coordination with Human Resources and department leads. Ensure new employees receive complete orientation, job-specific training, food-safety training and ongoing performance support. Prepare efficient schedules that meet operational needs while managing labour costs and supporting reasonable work-life balance. Monitor attendance, punctuality, absences, shift coverage, break compliance and employee time records and follow up promptly on exceptions. Review and approve timesheets, attendance records, schedule changes and payroll information and submit accurate records to Finance by required deadlines. Communicate expectations clearly, address performance or conduct concerns promptly and document matters appropriately in coordination with Human Resources. Lead respe