We are farm-driven, not farm-to-table.

In farm-to-table concepts, the farmer is there to serve the needs of the table. The farmer brings to market the items with the highest demand. ‘Farm-driven' is about fostering ceaseless relationships with farmers - letting them lead the way, and working with them from the soil up to support regenerative agriculture. Our farm-driven restaurant will strategically and creatively use culinary techniques to develop a waste-free and delicious snapshot of what food and dining look like in Southern California.

Our unique dining experience showcases local producers through simple, but innovative and delicious cooking and encourages guest and chef interactions. With live fire cooking, a small close team, and a convivial interactive atmosphere, our outdoor patio will be transformed into a chef’s garden party atmosphere. There will be unique table experiences and moments created in every meal, and the coordination and execution will be a major part of the General Manager's role.

The menu and concept are centered around highlighting and celebrating the gastronomic abundance of Southern California. We do this by using the best possible ingredients at their peak and showcasing local farmers, ranchers, and others invested in producing great food. Because of this, the menu will constantly evolve based on what is in season, what may be in our larder, and the best of what is at the market. Each menu is a unique snapshot of a time and place. 

POSITION SUMMARY

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve all stated objectives including: sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. Work to control the financial performance of the property through the budgetary process, effective staffing and retention and guest experience. Effectively hire, train and mentor the dining room team. Continually analyze our current standards for the purpose of elevating and developing new ones. 

RESPONSIBILITIES

• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction. 
• Ensure that all food and products are consistently served according to our service standards.
• Assist in developing and implementing the menus for the restaurant and bar program, including daily and seasonal specials.
• Expedite service efficiently and effectively when needed, maintaining the proper pace and food quality. Work closely with Dining Room and Kitchen staff to ensure an elevated guest experience.
• Perform purchasing responsibilities on a daily basis. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate supplies. Conduct accurate accounting of invoices. 
• Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. 
• Supervise the dining room team, ensuring that direction and guidance is provided, standards are achieved, and that guest experience is maintained. 
• Achieve company objectives in sales, service, quality, appearance of facilities, sanitation and cleanliness through training of employees and establishing a positive, productive work environment. 
• Fill in where needed to ensure guest experience is never compromised as a result of operational challenges. 
• Continually mentor and provide opportunities to advance the education and development of staff as it relates to service, beverage, and food. 
• Attend all scheduled employee meetings and bring suggestions for improvement. Be present during all executive meetings; prepared to respond comprehensively to all questions, concerns, and issues regarding Public Relations, financials, and Human Resources. 
• Ensure that all equipment, facilities, dining rooms, and communal spaces are kept clean and in excellent working condition- through personal inspection and by utilizing our property’s repair & maintenance programs. 
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed properly, while labor-cost objectives are met. Always be modifying staffing pars based upon increases or decreases in sales volume. 
• Know, follow and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of our policies, rules, standards 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. 
• All other duties as assigned. 

MANAGEMENT EXPECTED BEHAVIORS

• Represent Chester’s professionally through effective communication, follow-through and collaboration with all business partners, both internally and externally. Demonstrate loyalty and pride in our restaurant, always maintaining respect for our guests, employees, products and facilities.
• Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity and honesty in upholding the values of Chester’s both on and off premise.
• Work as a member of a highly functioning team. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.
• Demonstrate trust in your team, create an environment where we are all looking out for each other’s best interest.
• Understand, and communicate to those under your direction, the philosophy of Chester’s and the ownership team. 
• Take ownership of your performance and strive to elevate the performance of your team. Be a force of inspiration to encourage growth and innovation.
• Provide leadership to create a culture and work environment based on respect; identify opportunities for staff to learn, grow and develop their abilities.
• Establish a benefit for our guests, each other, the restaurant and the overall industry into the future. 

Qualifications:

• Experience: Minimum of 5 years of experience in Hospitality, with at least 3 years in a supervisory role. Experience in a fine dining or farm-to-table restaurant is highly desirable.
• Skills: Strong hospitality skills with a deep understanding of guest experience, presentation, and driving service. Excellent leadership, communication, and organizational abilities. Proficiency in Excel, Google Drive, and other computer programs desired. 

• Safety: Manager level food handler’s certificate required.

• Knowledge: In-depth knowledge of scheduling, ordering, reservation systems, mentoring and training. Strong knowledge of food, beverage, wine & spirits is preferred. Familiarity with farm-to-table concepts, zero-waste strategies, and local sourcing practices is preferred.
• Education: Hospitality degree or equivalent experience in Food & Beverage is desired. 
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Benefits:

• Salaried employees are eligible for sponsored Health Insurance with additional Vision, Dental and Chiropractic Available
• 401k Eligibility
• Dining Discounts
• Commuter Benefits
• 3 Weeks Vacation per year
• Uniform Stipend
• Cell Phone Stipend
• Parking
• Learning and Professional Development