Posted

30 days ago

Location

Los Angeles, CA

Description

Todo Verde Mission
Todo Verde is a woman of color owned food business inspired by Latin American roots and flavors that provides healthy and delicious plant-based culturally relevant dishes to the East Los Angeles community and beyond. Our team is committed to advancing food equity in our neighborhoods, and are working to create lifestyle shifts in healthy eating and self care through awareness and access to naturally good food.

General Manager Description
Todo Verde’s General Manager is responsible for managing restaurant operations, leading team environment through hiring, coaching, and developing staff, establishing employee performance expectations, coordinating payroll related tasks, tracking sales and executing strategies for increasing sales, handling guest incidents and setting standards for hospitality, as well as maintaining compliance with all relevant policies, laws and regulations.

Essential Duties

●  Lead kitchen and bar teams through staff development including ongoing feedback, performance reviews, disciplinary action, and staff incentives

●  Attend and lead manager meetings, coordinating operations and standards with leadership team

●  Communicate with team especially during heavy shifts, resolving conflicts and getting the job done

●  Monitor, measure, respond and correct guest incidents, setting service standards

●  Address and resolve all guest issues at the restaurant level

●  Serve as an internal and external ambassador embodying Todo Verde’s core values and mission

●  Hire and train staff to provide exceptional guest experience, consistently communicating expectations and procedures

●  Keep eyes on a lot of elements including inventory, financial inconsistencies, eliminating waste, and complying with DOH

regulations

●  Monitor comps, voids, and discounts

●  Maintain inventory levels, conduct full weekly inventory, and order materials, supplies based on demand

●  Transport, replenish, and stock supplies inventory

●  Manage attendance, call outs, and tardiness ensuring all daily positions are covered

●  Be knowledgeable with troubleshooting restaurant equipment issues including both software and kitchen equipment

●  Follow and lead uniform and hygiene standards, maintaining a safe and secure work environment

●  Knowledgeable and practice food safety codes and governing standards; federal, state, local and accreditation agencies

●  Assist in other areas as requested

Additional Requirements and Responsibilities

●  5+ years in restaurant industry with guest facing management experience and responsibility for financial results

●  Ability to manage and coordinate teams in a fast-paced work environment

●  Flexibility to work during evenings and weekends

●  Valid ID or driver’s license

●  Manager’s food handler permit/certificate

●  Physically capable of lifting 60 pounds for loading and unloading

●  Physically capable of standing for long periods of time

●  Demonstrate a commitment to service, organization mission and professionalism at all times

●  Treat food and people with respect, appreciation, and love

Availability

25-30 hours per week typically Tuesday - Sunday

Pay Rate

Starting rate at $30 hourly depending on experience level