General Manager/assistant General Manager - San Diego, United States - VULTURE - DREAMBOAT

Description

From the team behind the award-winning bar and culinary programs of KINDRED and MOTHERSHIP, we are proud to present our next two concepts, sharing the same roof: VULTURE and DREAMBOAT.

We are seeking to fill multiple leadership positions ahead of our planned expansion and excited to connect with anyone interested in assuming leadership roles within our company.

We have a lot of work ahead of us, but could not be more excited about this next chapter for our crew, old and new.

SUMMARY OF POSITION
Duties will vary by position (General Manager - AGM - FOH Lead)

Oversee, coordinate and implement the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest experience, cleanliness and sanitation.

Plan, direct and oversee key restaurant operations including managing staff and maintaining procedures for operating efficiency and financial performance.


DUTIES AND RESPONSIBILITIES

• Understand completely all policies, procedures, standards, guidelines and training programs.
• Obtain and maintain expert level understanding of all company systems (Google Office including Sheets, Point Of Sale, Online Portals, Reporting Systems (Compeat), Plate IQ, Adobe InDesign)
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Working with department managers, ensure that all food and beverage products are consistently prepared and served according to recipes, portioning, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of restaurant, sanitation and cleanliness, through training of employees and creating a positive, productive working environment.
• Maintain budget in all financial areas labor and operating costs.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with policies and procedures.
• Provide orientation of company and department rules, policies and procedures and oversee training of all new employees.
• Direct and manage staff members effectively and fairly to meet standards and objectives and train staff in all areas of professional development.
• Oversee and ensure employee performance appraisals are followed and completed on a timely basis.
• Fill in where needed, including working roles in service (such as bartender, server, expeditor), to ensure guest service standards and efficient operations.
• Purchase supplies and maintain storage/inventory (Glassware, Paper Goods, Flatware, Plates, Office Supplies, Bathroom Supplies, All nonfood/nondrink supplies)
• Maintain and publish schedules for entire restaurant, scheduling labor as required by anticipated business activity, while ensuring labor cost objectives are met.
• Maintain masterful knowledge of all menu cocktails, classic cocktails, spirits, beer, wine, food items and all other inspiration and background behind the development of the food and drink menus.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by overseeing the restaurant's maintenance programs. Liaise with vendors to perform maintenance and repairs.
• Oversee special projects assigned by Owner such as special events, reservation exceptions, new menu rollouts, and onsite liaising with vendors, contractors, etc.
• Recruit highly qualified, experienced staff for all Front Of House and Heart Of House positions.
• Make employment and termination decisions along with department heads and Owner.
• Perform all onboarding and offboarding of staff.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

QUALIFICATIONS

• A minimum of 5 years of experience in varied restaurant leadership positions, including Expeditor, Bartender/Server Lead, etc.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Knowledge of vegan, vegetarian and glutenfree cuisine.
• Knowledge craft cocktails, spirits, beer and wine.
• Knowledge of culinary process, including technique and presentation (for training staff and guests)
• Knowledge of Local, State and Federal Labor laws.
• Knowledge of computers, including Google Office, Microsoft Word/Excel, with strong typing skills.
• Experience with budgetary oversight and cost management
• Must be organized, flexible and open to suggestion from others and peers.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

KEY COMPETENCIES

• Judgment
• Decision making
• Problem solving
• Organizing and planning
• Resource allocation and ma