General Manager - Gjusta

Salary: 85,000.00 to 90,000.00 per year (DOE and state)

We are currently seeking a dynamic and self-starting General Managerthat shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for a fast-paced brasserie.

POSITION SUMMARY:

The Restaurant General Manager is responsible for overseeing the daily operations of a restaurant/location. Their duties include hiring and training of all restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff. This position has full P&L oversight and is responsible maintaining profitability, exceptional atmosphere, high level of service and leadership. Must possess a passion for service and maintain strong leadership of all kitchen and floor staff. The Restaurant Manager ensures that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue.

General Attributes:

• To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
• To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To be flexible, responding quickly and positively to changing environments
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

• Leads by example; models correct behavior and adherence to company policies and procedures.
• Oversees entire operations of the restaurant/location
• Maintains the appropriate profit margin in accordance with the approved pre-set budget, which entails, but is not limited to: sales goals, cost of goods, labor, expenses, price changes and waste management.
• Coordinates the activities of workers engaged in ordering, processing, and selling of products.
• Prepares the weekly and daily work schedules and directs the activities of employees working in the location.
• Responsible for controlling labor results, including overtime.
• Ensures proper training on weighing, slicing, portioning, cutting, and serving of menu items
• Trains employees in all opening and closing procedures.
• Documents all meetings/training and collects employee signatures as required.
• Engages and coaches' others in suggestive selling techniques.
• Examines products bought for resale or received for storage.
• Responsible for the maintenance of inventory control especially for theft, shrinkage, and storage.
• Responsible for conducting inventory, preparing for inventory, and inventory results.
• Responsible for using the tools provided by management to ensure the success of the Food Service departments.
• Handles customer complaints in such a manner to assure customer satisfaction.
• Maintains a clean and sanitary work area at all times.
• Knows all cleaning chemicals authorized in the Food Service area and understands proper usage.
• Trains all Food Service employees on proper use of cleaning chemicals.
• Follows the FIFO rotation system (First-in, First-out). Covers, labels, and dates all leftover foods. Utilizes leftover foods before opening new product.
• Inspects food and food preparation; including measuring temperatures throughout the preparation process, to maintain quality and sanitation in accordance with local health departmental codes and company standards.
• Follows safety work standards and reports any safety hazards to DOO.
• Reports on and investigates all accidents which occur in the Departments.
• Arranges for all equipment to be fixed and cleaned.
• Follows & enforces policies set forth in the employee handbook at all times, especially on service standards and appearance.
• Availability requirements include but are not limited to days, evenings, weekends, holidays & occasional overnight.
• At all times, meets and exceeds company standards of excellence in service, quality, cleanliness, appearance & leadership.
• Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes. Smile and maintain eye contact with our guests, and always provide prompt, attentive service.
• Responsible for coordinating with the Head Chef to update menus, menu boards, website and ordering platforms
• Manage all areas of operations between Restaurants to ensure the Company's standards of quality, service and operations are maintained.
• Manage operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
• Use appropriate selection tools to interview all Restaurant hourly employees, ensuring employees hired meet Company standards.
• Hire, train, and supervise front and back of house staff, making sure they meet customer service and sales objectives.
• Oversee preparation of public areas before guests arrive, and maintain cleanliness during business hours
• Ensures safety, quality, accuracy, efficiency, and profitability
• Upholds a passion for service and an in-depth knowledge of all food and beverage menus
• Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service
• Ensure that any new dishes or wines on the menu are discussed at pre-shift and is appropriately added to existing training materials
• Anticipates and accommodates the needs of guests
• Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation)
• Responsible for creating incident reports and maintaining the manager's log (via email).
• Lead coaching for all location employees development by setting clear guidelines and agreements; including regularly scheduled job performance check-in's, under the leadership of the DOO
• Ensures execution of regular service, catering, and all in-house and off-site events
• Possess knowledge of operational systems including payroll, inventory, and purchasing
• Ensure all restaurant service equipment is stocked and up to par
• Prepare and present a pre-shift staff briefing that includes any new additions to menu and 86'd items
• Update availability and pricing in POS daily, if needed
• Responsible for ensuring all staff in that department participate in ongoing training.
• Manage guests complaints or feedback and inform senior management of any issues if necessary to resolve.
• Anticipate needs throughout shift, asking for additional help if required to ensure service standards are met and to communicate with another manager any additional assistance that is needed or if you require time away from the location.
• Address any issues with senior management regarding any concerns regarding the operation.
• Monitor shortages of all restaurant equipment (cutlery, packaging etc).
• Develop relationships with guests, promoting high level of customer service.
• Attend regular operations meetings when necessary
• Weekly discussion with DOO to coordinate training needs and staff performance
• Weekly review of P & L with DOO to brainstorm ways to improve EBITDA.
• Perform other duties and responsibilities as required or requested.
• Ensure that all catering and events are properly planned, organized, and executed and troubleshoot any issues during the event.
• Overseeing wholesale operations involves managing the business relationships, logistics, financial aspects, and strategic direction of the wholesale arm of the company.

SUPERVISORY RESPONSIBILITIES: The position assists in supervising /leading restaurant staff (kitchen and floor) to comply with the organization's policies and procedures. Responsibilities include assisting in training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• 5+ years of experience.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must be organized, self-motivated, and proactive with a strong attention to detail
• Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
• Strong kitchen experience required.
• Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models
• Proficient with computers and POS technology
• Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
• Knowledge of all beverage items in-house
• Ability to use all relevant items of equipment
• Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
• Ability to use the restaurant point of sale system and troubleshoot problems
• Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner
• Ability to keep calm when faced with any unusual situations
• Ability to perform the essential functions of the job
• Excel/Google Sheets literacy
• Ability to understand and interpret financial statements
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Familiarity with all the equipment in the overseen department, basic troubleshooting, and diagnosis
• Ability to keep calm when faced with any unusual situations
• Ability to perform the essential functions of the job
• Ability to train, teach, coach, and lead
• Must have problem solving abilities, be self-motivated, and organized
• Ability to work with speed and efficiency
• Demonstrates integrity, trust, ethics, and values.
• Bi-lingual in English and Spanish, preferred
• Ability to work in a fast-paced environment.
• Adaptable, team-oriented, dependable, and strong work ethic.
• Manager Food Handler Certification - Food Handling & Sanitation Awareness
• Must understand how to abide by the rules of the Department of Health related to Food Service.

Certificates & Training:

• County/state Approved Mgr. Food Handlers
• State Approved Alcohol Awareness Training Program
• State Sexual Harassment Training
• Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety

PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job.

While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 25 pounds; frequently lift/carry/or move up to 35 pounds and occasionally lift/carry/or move up to 45 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job.

The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid.