General Manager - Olema, United States - Olema House - Due West Tavern & Market

Description

Located at Point Reyes' award-winning boutique hotel Olema House, Due West Tavern and Market is a sophisticated modern tavern housed in a cozily refurbished, circa-1865 building. Due West Tavern houses a vibrant, recently remodeled market, Due West Market, featuring house-baked items and signature on-the-go picnic staples. Due West is the ultimate stop-off point to fuel West Marin adventures where guests can enjoy fresh, locally sourced food and drinks in a relaxed yet refined setting, whether dine-in or on the go.

Olema House and Due West are operated by Mosaic Hotel Group. Mosaic operates several award-winning locations including El Dorado Hotel on the Sonoma Square, Olema House in West Marin County, and the brand new Madrona Hotel in Healdsburg. We offer vacation, medical, dental, vision, life insurance, 401k, an employee assistance program and company discounts at our proprietary restaurants and hotels.

We're now interviewing for a General Manager to lead our restaurant and market team Previous F&B Director experience preferred. Must have availability to work weekends, days, evenings and holidays with 2-3 closing shifts per week. Olema House is next to Point Reyes Station, 30 min from Novato and 40 min from Petaluma.

The General Manager is responsible for the day to day management of the restaurant/market and for overseeing the operation and staff of the restaurant to ensure the highest level of standards and efficiencies. Sets the standards for quality and cultivates top-performing teams. The scope of this role includes leadership, guest experience, financial performance and budget planning, administration including payroll and labor, marketing and human resources, events and off-site staffing, timely repair and maintenance of the property, compliance to industry and company standards, and adherence to core philosophies.

ESSENTIAL FUNCTIONS:

Leadership/Management

• Provide outstanding leadership for the property; be a role model for accountability and integrity.
• Provide inspiring leadership that creates a positive, enjoyable, creative, and entrepreneurial atmosphere for all employees.
• Meet with the Chef to review assignments, anticipated business levels, changes and other information pertinent to job performance.
• Staffing including interviewing, hiring, training, evaluating, promoting employees.
• Coach, mentor and inspire the restaurant staff to promote high food and service standards.
• Allocate resources to each department as needed.
• Ensure that all departments are running smoothly and maintaining the appropriate staffing, aesthetics and service levels.
• Oversee the day-to-day planning of business and ensure that goals and directives are established for each shift.
• Use Ctuit reporting to consistently communicate and coach with other managers.
• Conduct regular meetings with the management team to ensure goals and objectives are being met.
• Write the schedule for the Food and Beverage management team.
• Communicate with the restaurant team on upcoming events and promotions.

Service

• Promote and support the highest quality guest experience at all times

· Maintain a consistently smooth-running operation

· Ensure physical atmosphere/aesthetics and cleanliness of restaurant

· Demonstrate effective salesmanship and guest service while on the floor, and teach effective salesmanship and guest service to floor staff.

· Write service notes at the end of each shift

· Support and help staff during service, as needed

· Ensure break compliance practices and procedures are followed.
Cash Control

· Ensure that cash is collected from active terminals on a consistent basis throughout the shift.

· Ensure bank and all tills at the beginning and end of the day are reported accurately and thoroughly.

· Responsible for bank deposit and change runs
Aesthetics and Display

· Ensure that overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift.

· Monitor volume and content of music playing at all times.

· Monitor cleanliness throughout property.
Opening & Closing

• Ensure opening walk-through procedures meet restaurant standards.
• Ensure closing walk-through procedures meet restaurant standards.
• Properly lock up and secure all entrances to the restaurant and set the alarm..

Safety and Security

• Ensure all Company food and operational safety policies are followed by all team members.
• Ensure that Food Handling and Food Safety Certificates are current as required.
• Ensure that all Health Department, sanitation, and safety regulations are in compliance.
• Maintain the Company safety and sanitation program (including IIPP meetings, safety meetings, updates, etc.).
• Promote an atmosphere of safety

Maintenance

• Monitor the conditions of both inside and outside of the restaurant to ensure appearance and safety standards are met or exceeded.
• Monitor maintenance of restaurant equipment. Troubleshoot as able or delegate to appropriate maintenance technician.
• Set up proactive preventative maintenance for services and equipment and manage those vendors.
• Maintain refrigeration log. Ensure all refrigeration temperatures are within the safe zone.
• Assist in managing the POS system and training users
• Troubleshoot any problems that arise with the POS
• Make appropriate notes regarding problems and communicate to other managers using Ctuit report and Ctuit notes.

Administration

· Research, implement, and oversee potential in-store sales and marketing opportunities.

· Promote sales via local store/trade area marketing, and by participating in community events and organizations.

· Plan, track and manage budgets in order to control P&L, COG, payroll and equipment.

· Administer monthly inventories

· Develop and recommend annual budget

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.

The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

ESSENTIAL PHYSICAL REQUIREMENTS:

The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Work conditions in certain areas of the restaurant can be hot, cold, wet, slippery and/or noisy.

Frequent walking (up to 12 hours), including climbing up and down stairs are required. Ability to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods, and to occasionally lift and carry heavy items up to 40 pounds (may be aided).

Operation of computer may require the ability to sit at a workstation for long periods of time, writing/typing. Vision requirements: Constant need to see small details, need to view computer screen, read reports. Hearing/Speaking requirements: constant need to communicate in person and over the telephone.

REQUIRED COMPETENCIES:

· Working knowledge of all management aspects in the restaurant industry.

· High personal quality expectations; self-directed, high-energy, strong work ethic.

· Strong self-management skills; ability to plan and organize to handle high volume work load with multiple priorities and to use time efficiently.

· Set example for others by demonstration of core values, maintain highest standards of confidentiality and professionalism.

· Ability to allocate resources in a cost-conscious environment

· Ability to think creatively, present ideas persuasively

· Skilled in critical thinking and problem solving with the ability to identify issues and mobilize available resources to eliminate project bottlenecks.

· A proactive, articulate, and diplomatic communicator (oral and written)

· Must be able to successfully work in a team as well as individually to reach a common goal.

· Willingness to "roll up the shirt sleeves" to get the job done.

· Superb communication & listening skills with the ability to communicate in English, both verbally and in writing.

· Excellent organization and time management abilities.

· Ability to effectively manage others to include: staff selection, training, and performance management; working knowledge of wages and hours laws in your state.

· Overall skills and knowledge of basic mathematical principles and practices.

· Exceptional attention to detail

· Strong work ethic

· Takes personal accountability & responsibility for their role

· Proficient in: Microsoft Office/Excel, Toast, Point of Sale, Ctuit, Open Table.

MINIMUM QUALIFICATIONS:

· 3+ years restaurant management experience of a full service $3M+ annual sales restaurant

· BA or BS equivalent combination of education and experience

· Food Handling Certificate

· Food Safety Certificate

· TIPS Certificate

PREFERRED QUALIFICATIONS:

· Spanish speaking skills are a plus