General Manager - Santa Monica, United States - One-Haus

Description

Overview:

A notable hospitality group known for its chef driven neighborhood restaurants in Los Angeles and Santa Monica seeks a dynamic and experienced General Manager to oversee its eclectic regional American/European restaurant in Santa Monica.

Known for its approachable seasonal menu that celebrates the flavors of home. Everything is made from scratch using great, local ingredients.

The General Manager (GM) is responsible and accountable for all restaurant operations and activities. The GM works to ensure that all activities are consistent with and supportive of the restaurant's business plan.

The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

Responsibilities:


Customer Satisfaction

• The GM consistently provides a quality product and customer service experience that delivers total customer satisfaction. The GM models and creates an environment in which the customer always receives a positive customer service experience.
• The GM responds positively and proactively to customer or potential customer concerns: This includes issues that arise both in service and after service (receipt copy requests, donation requests, neighbor complaints, fielding complaints/feedback, etc.)
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction. GM's should follow the group's hiring practices.
• Maintains company standards for Quality, Service and Cleanliness (QSC). The GM should ensure that a Repair & Maintenance log, as well as a maintenance schedule, is maintained for all equipment in the restaurant, to ensure we can provide a consistent guest experience.
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.

Training and Development

• The GM continuously improves the skills, knowledge and morale of all employees. They treat employees with dignity and respect; creates an environment where the entire team does the same.
• The GM ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Regular training and testing in the area of Food/beverage/and operational knowledge. This should be scheduled by the GM on a regular basis and should be adjusted to fit the specific needs of the staff.
• The GM ensures all new hires are properly introduced to the company by scheduling a full orientation. This ensures each new employee is aware of our mission, policies and procedures. In addition, the GM is responsible for ensuring the employee is entered into our POS system, has a complete employee file and is properly entered into our payroll system.
• The GM prepares qualified employees for promotion to the next position. They continually develop adequate numbers of shift leaders to meet the objective of the business plan. GM's should ensure that supporting staff are fully trained in all areas that they oversee. The goal should be for the AGM/Floor managers/supervisors (depending on the specific venue structure) to be able to step in and offer assistance in all areas at any time.
• The GM evaluates each employee's performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant and confronts poor performance using the disciplinary guidelines of the restaurant. The GM is responsible for conducting annual reviews with all FOH staff. See Manager Manual for review template.

Effective Business Management

• The GM maximizes financial performance and profit. This is achieved by ensuring there is consideration given to all areas of the restaurant (labor, costs, maintenance, customer experience, etc.)
• The GM executes the business plan for the restaurant. The GM is responsible for creating, maintaining and presenting the weekly manager meeting agenda. See Manager Manual for templates and additional details.
• The GM is responsible for organization and management of supplies and nonfood related inventories. Making sure the store remains stocked with necessary items, such as printer paper and ribbon, plates, flatware, glassware, etc. In addition, the GM should ensure the office is kept clean and fully stocked with office supplies/tools.
• The GM is responsible for overseeing and in some cases executing new menu updates. This includes, but is not limited to daily menu edits, printing of menus, maintaining menu information on line, updating the POS, and creating special menus for large parties and/or holiday menus (with help from the Executive Chef).

Requirements:

• Good verbal and written communication skills; is capable of communicating effectively with customers and coworkers; bilingual skills a plus.
• Must have current Manager Level Food Handlers Permit
• 35 years in management positions (preferably restaurant experience, including full service, fast food or convenienc