General Manager

We are seeking a General Manager with a commitment to giving and growing. To be considered for this position you should be experienced in leading a team and managing daily operations, able to execute operational plans to meet business objectives and contribute to the personal and professional development of your team.

Responsibilities:

• Scheduling FOH and overseeing the schedule for the HOH to meet labor goals
• Oversee the inventory management and ordering for beer, wine and liquor to meet prime cost goals
• Oversee the inventory management and ordering of dry goods, paper products and chemicals within established budgets
• Oversee the inventory management and ordering of food product to meet prime cost goals
• Streamline restaurant processes to improve the overall guest experience
• Enforcing food handling regulations and other guidelines to increase guest safety (HAACP)
• Enforcing all policies and procedures outlined in the handbook
• Deliver superior guest experiences through application of the steps of service and pillars of success
• Following up on guest experiences, positive and negative, in order to improve the policies, procedures and team development program of the restaurant
• Assist in planning and development guest loyalty programs specific to location
• Involvement in the planning of new and updating existing menus
• Respond efficiently to guest questions and complaints by finding “win-win” resolutions
• Organize and supervise shifts through leading by example 
• Training and evaluate staff performance
• Nurture a positive working environment and inclusive culture
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales

Requirements:

• Industry experience of at least 5 years (in FOH roles: server, bartender, host, runner, busser, barback)
• Management or Leadership experience of at least 2 years in a full-service restaurant
• The ability to be hands on and execute in any FOH position when needed
• Working knowledge of restaurant kitchens and willingness to help in HOH positions when needed
• Strong understanding of costing and labor systems that lead to restaurant profitability
• Ability to develop and execute actionable plans in order to meet/exceed the financial goals of the restaurant
• Ability to work 8-14 hour shifts
• Strong communication skills (with team and guests)
• Strong understanding of the difference between "service" and "hospitality"
• Operational knowledge of Google Workspace
• Basic cash management and bookkeeping skills
• Basic knowledge or understanding of project management tools and principles
• Comfortability in delivering constructive criticism and coaching team members on a daily basis

Your Commitment to Uphold:

1. Hospitality – the genuine care of our guests and fellow associates; this allows us to

create Guests from Customers.

2. Teamwork – goal-oriented drive for the bigger picture supported by unselfish action

and unwavering support.

3. Pursuit of Perfection – we set the standard for the guests’ expectations; a perpetual

attention to detail and focus on the needs of the guest allows us to exceed them

4. Enjoyment in Your Work – creating a fun atmosphere that everyone enjoys being a part

of, while continuously working to meet goals and exceed expectations (fun doing work,

not only fun at work)

5. Self-Improvement – taking accountability for your actions in all situations to make

improvements upon oneself in support of the team

6. Pride – putting your name on your actions and the product that our brand creates

We operate under the assumption that: We are all seeking fulfillment in life. The only true way to achieve said fulfillment is by "Growing" & "Giving"

Other Benefits:

You can expect flexibility in scheduled and to be scheduled at least 1 weekend day off (Fri/Sat/Sun).

We alot administrative time on the schedule to create a better work/life boundary.

Paid Vacation.

Seeking 401k Matching (To begin SOON).

GM's receive 1 month paid sabbaticals every 3 years

"We are Building a Sustainable Restaurant by Putting People First!
Create an environment that attracts and retains great people. A company that is involved in its community; that rewards team members creativity by sharing in the successes of the business. Making a tarnished industry wholesome again. Building guests from customers and associates from staff. To be good people serving good food to other good people."

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