GENERAL MANAGER
Saul's Restaurant & Delicatessen is a California version of a classic New York Jewish Deli that has been serving Berkeley since 1984. We believe that people dine with us to be seen as well as to be served. We're looking for warm team players who have qualities of optimism, work ethic, curiosity, integrity and empathy. Our culinary philosophy is rooted in Berkeley's slow-food ethos. We source high quality produce from local farms, and scratch make everything we can including house-smoked pastrami, house-made pita bread and bagels and so much more. The cuisine ranges from the Eastern European roots of classic deli (pickles, schnitzel, stuffed cabbage), and includes the middle eastern elements of the jewish diaspora (hummus, falafel, malawach).
As General Manager, you'll be part of the Leadership Team. You will lead the team including dining, deli/to-go, and bar departments and kitchen crew and take full responsibility for keeping the restaurant running efficiently and at its full potential. The General Manager (GM) takes full charge of directing the operations of the restaurant and its success focusing on quality control, ordering supplies, creating efficiencies in processes, and developing team members through coaching and training . This position is front of line for supporting shifts and is an exempt position with an on-call element to it. The General Manager will be expected to provide a safe space for difficult conversations and give kind, clear, and consistent feedback, as well as take the lead with hiring, separations, and disciplinary actions with the team. In this position you will be challenged to grow as a leader, manager and restaurant operator.
As a General Manager your duties will include:
Manage the execution of service from 8am-9pm by working closely with the Leadership Team including scheduling all FOH teams and managing time off requests and stepping in for coverage as needed.
Partnering with the Leadership Team and taking charge of hiring, onboarding, training, and managing employee growth. The GM is responsible for maintaining a fully staffed FOH team.
The GM will manage all new hire reviews and existing team member reviews ensuring all respective reviews are completed in a timely manner and tracking that action plans are being completed.
Maintain clean employee records and record employee relations incidents and escalate when appropriate to Human Resources
Continue employment development by providing ongoing training and retraining to FOH staff
Model enlightened hospitality starting with superb treatment of our team and guests, addressing customers complaints and improves customer satisfaction
Ensuring that quality control is happening from the kitchen to the table and bridging the gap so that the team has a cohesive definition for the quality standard at the restaurant
The GM will have knowledge of food trends and make recommendations for recipes that fit our model in collaboration with the head chef.
Create, audit and update restaurant policies and procedures (SOPs) and be proactive with identifying opportunities and present solutions with the collaboration from the Leadership Team when necessary.
Enforce health and safety compliance and ensure sanitation regulations.
Manage inventory supplies based on sales trends with minimal waste.
Tracks KPIs and manages the operating budget to ensure steady profitability.
Manage their emails and administrative duties in a timely manner
Participate in refinement of operating procedures
Serve as third in command and ensure the restaurant is operating seamlessly in the absence of the co-owners.
Requirements:
Restaurant service experience, minimum 12 years
Management experience, minimum 7-10 years
Ability to lift up to 30lb. Stand and walk up to 6 hours at a time
Strong communication skills, both in person and written (Spanish bilingual is a plus)
Knowledge of bussing, Toast POS, food service, food handling, basic math, hospitality, customer service, food industry, food safety, and cash handling is desirable
Excellent communication skills with the ability to interact effectively with customers and team members
Ability to read and understand P&L statements and manage budgets.
Strong attention to detail and ability to multitask in a fast-paced environment
Ability to work well under pressure while maintaining a positive attitude
Availability to work flexible hours, including evenings, weekends, and holidays
Benefits:
One week paid vacation for the first year and two weeks paid vacation starting year two
Employee discount
Flexible schedule
Complimentary food stipend
Health insurance
Pay:
This is an exempt salary position with a rate of $115,000-$125,000/annum plus bonuses.