WHAT WE EXPECT:RESTAURANT OPERATIONS OVERSIGHT- Execute and maintain quality and consistency of food and service with full adherence to standards; to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged.
- Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
- Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
- Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
- Maintain the highest level of safety, security, sanitation, and cleanliness of facility
- Look for and take action regarding Repairs & Maintenance
- Must understand how to use basic computer applications and POS systems
- Drive all standards in day-to-day operations
- "Inspire, Inspect, and Inform" restaurant personnel on a daily basis.
SENIOR MANAGEMENT- Be a resource and leader to the management team to develop people and manage systems.
- Assist and support managers with work assignments.
- Develop hourly staff positions within the restaurant, assist with conducting quarterly restaurant staff evaluations.
- Hire great talent and terminate any member of the staff on an as needed basis.
- Develop plans for continuous improvement in the restaurant's service levels.
- Assist with ideas for Baltaire's PR, Marketing, and sales building efforts.
- Must firmly confront poor performance while also recognizing and rewarding good performance.
- Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
- Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
- Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
- Must be compliant with all California State labor/hiring laws, Department of Health standards, and OSHA standards.
FINANCIAL AND P&L ADHERENCE- Understand and take action with financial responsibilities (sales tracking, labor, waste, breakage, PPA, proper tip reporting, manage costs).
- Accurately process and submit payroll.
- Execute and coach timely use of waste sheets and labor proforma.
- Ensure cash, credit, and other receipts by following company cash handling/reconciliation procedures are followed.
- Work towards the development plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity.
- Seek better efficiency and productivity.
- Take accountability for costs and budgets and assist other managers with theirs.
IDEAL CANDIDATE WILL HAVE:- Minimum of 2 years of Senior Manager or Assistant General Manager experience in a service-oriented position within a fine-dining restaurant. Ideally a minimum of 2 years of General Manager experience in a fine-dining restaurant.
- Strong customer service skills, with the ability to provide personalized recommendations to guests.
- Strong organizational and time management skills with a particular attention to detail.
- Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.
- Strong food and beverage knowledge.
PHYSICAL REQUIREMENTSThe physical requirements listed below are examples of those of the Senior Manager may need to perform in order to carry out essential job functions:
- Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
- Ability to work in hot and cold environments.
- This type of work involves a combination of sitting, walking, and standing for periods of time.
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.
WE OFFER:- $90-$100K Annual Salary + 20% Quarterly Bonus
- 401K Retirement Savings
- Medical/Dental/Vision Insurance
- Free meal per shift
- Growth & Development opportunities
