Head Manager Jobs in Alberta (NOW HIRING)

ABOUT THE POSITION:

Reporting to the Regional Manager, the District Manager is responsible for overseeing the operations and business development of four restaurant concepts: Major Tom, Pineapple Hall, Barbarella, & Hunter Calgary. This is your opportunity to bring your leadership, service excellence, and operational expertise to a dynamic role where your leadership shapes meaningful experiences. If you’re passionate about leadership and service, we want to hear from you!

WHO WE ARE:

Concorde Group entered Calgary’s hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and 35 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Now with a total of 21 establishments under its banner, each with its own unique vision, Concorde Group remains focused on bringing exceptional dining and entertainment experiences to Calgary. Whether you're looking for a seat on a patio, a gourmet meal, a counter-served burger and shake or a night out on the town, Concorde Group is always at the heart of fun offering something for all Calgarians.

WHAT WE OFFER:

• Compensation package includes competitive annual salary + gratuities
• Paid leave for sick and bereavement
• Pay program based on performance and discretionary bonuses eligibility
• Professional development financial support
• Duty meals
• Comprehensive extended health and insurance benefits package
• 3 weeks’ vacation
• Cell phone allowance
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO:

• Manage operations and business development across four distinct restaurant brands, ensuring brand integrity: Major Tom, Pineapple Hall, Barbarella, & Hunter Calgary.
• Provide ambassadorship and positively represent the Company both within venues and externally by promoting Company values and advancing the mission. 
• Support new venue openings in all aspects when requested by Senior Management.
• Conduct duties, not limited to those outlined below, prioritizing the Company’s pillars of people, product, environment and financial success.  

People

• Represent Concorde across assigned venues and within the broader industry community. Reinforce company values and ensure venue leaders model brand standards consistently.
• Facilitate collaboration across assigned venues. Break down silos, share best practices, and ensure leadership teams are aligned on standards, communication, and performance expectations.
• Review venue succession plans quarterly and ensure bench strength, cross-training, and leadership depth are progressing appropriately.
• Oversee recruitment activity across assigned venues. Ensure hiring standards are consistent, interview quality is strong, and venues are building bench strength for key leadership roles. Step in on critical or hard-to-fill leadership hires.
• Audit onboarding compliance in venues and identify turnover risks or training gaps.
• Hold bi-weekly 1:1 meetings with Chefs and GMs and coach across all Four Pillars with emphasis on leadership growth.
• Conduct bi-annual reviews for Chefs and GMs and calibrate leadership expectations.
• Hold Chefs and GMs accountable for sustained performance standards and escalate recurring issues.
• Verify GM and Head Chef compliance with venue-specific and company-wide SOPs.
• Review venue schedules weekly to ensure alignment with forecast, labour targets, and staffing models. Identify over-scheduling, under-coverage, or misuse of premium labour. Coach GMs and Head Chefs on schedule optimization and protect district labour performance.
• Monitor venue leadership vacation planning to protect continuity.
• Audit venue-level compliance and reinforce adherence to standards.
• Amplify venue wins across district and reinforce recognition standards.
• Review meeting notes and variance reports and escalate material concerns.

Product

• Ensure quarterly projects are communicated and executed to Concorde standards. Lead post-project debriefs.
• Schedule presence during peak services. Support management training and execution.
• Observe venue leaders during service to assess hospitality tone and leadership presence. Provide direct feedback to GMs and Head Chefs on how hospitality is being modeled and coached. Intervene when leadership behaviour does not reflect company standards.
• Attend quarterly venue marketing meetings. Ensure venue-level adherence to approved promotions and marketing initiatives across assigned venues. Rally venue leadership to build buy-in around launches and drive momentum at rollout.
• Plan and host quarterly product seminars for venue leadership and key cooks. Deliver hands-on training that reinforces the why behind menu items, proper technique, and execution standards. Ensure consistency at the venue level in core skill areas and brand-defining disciplines.
• Daily in multiple venues during peak times.
• Spot-check food quality, drink quality, service standards, and execution timing during service visits. Address deviations and require corrective action from venue leadership.
• Review review-platform trends across assigned venues. Reinforce strong performance and intervene where negative patterns emerge.
• Audit receiving practices across assigned venues to ensure accuracy, integrity, and adherence to company standards. Identify recurring discrepancies, credit issues, storage failures, or procedural breakdowns. Reinforce disciplined receiving processes and intervene where inventory controls or vendor compliance gaps persist.
• Ensure bar, culinary, and service training programs are being executed to standard. Audit syllabus accuracy and confirm training follow-through.
• Collaborate on menu tastings and beverage testing. Support venue-level rollout and ensure alignment with brand standards.
• Audit uniform compliance during venue visits and address gaps immediately.

Environment

• Audit venue adherence and correct compliance gaps.
• Audit adherence at venue level and address compliance gaps.
• Audit injury reporting compliance and confirm corrective safety measures are implemented.
• Conduct Audits. Set Wrike action items for deficiencies.
• Review completion and compliance in Wrike.
• Ensure R&M issues are tracked and completed.
• Monitor preventative maintenance compliance and open R&M items across assigned venues. Escalate recurring or unresolved issues to Operations Manager.
• Spot-check FOH and BOH cleanliness and organization bi-weekly to confirm standards are consistently met. Require corrective action plans when gaps are identified.

Financial & Regulatory

• Ensure venue forecasts align with operational plans and volume projections.
• Review payroll submissions across assigned venues for accuracy, timeliness, and adherence to policy. Identify recurring errors, missed deadlines, or approval gaps and correct behaviour at venue level.
• Review venue-level P&L results and key indicators. Reinforce adherence to labour, food cost, and purchasing standards. Address performance gaps.
• Monitor weekly submission compliance across assigned venues. Flag missed reports or recurring outages immediately and ensure corrective plans are documented and being executed.
• Review overages and ensure recipe/spec compliance.
• Conduct weekly spot checks for compliance and accuracy. Identify training gaps and budget variance.
• Monitor Continia approvals across assigned venues for accuracy, coding integrity, and timeliness. Identify recurring errors, policy breaches, or approval delays and reinforce disciplined financial controls at venue level.
• Review venue month-end packages. Submit District numbers via Wrike.
• Review venue NAV summaries and formalize consolidated questions or variance notes for submission to Finance as a district batch. Ensure recurring mis-allocations are corrected, amortization is applied appropriately, and action plans are in place at venue level.
• Audit inventory and purchasing accuracy across venues and correct variances.
• Monitor supplier consistency and pricing adherence across venues and escalate recurring issues.
• Identify cross-venue performance opportunities and reinforce execution discipline.

WHAT YOU HAVE:

• 5+ of industry experience with progressive experience in front-of-house operational restaurant management.
• Diploma or bachelor’s degree in hospitality management, business administration, or related field is preferred.
• Proven track record of leading high-performing teams in a fast-paced hospitality environment while maintaining a positive work culture.
• Demonstrated sound judgement and problem solving ability.
• Strong financial acumen, with the ability to analyze financial statements and drive cost-effective decisions.
• Strong computer skills with experience using OpenTable, POS systems and MS Office Suite.
• Excellent interpersonal, communication, and organizational skills.
• Ability to stand for extended periods of time and lift up to 50lbs.
• Flexible working availability with the openness to work when the operation is busy, often in late night, holiday or weekend hours.