True Laurel is an innovative, award winning cocktail restaurant in San Francisco's Mission District. We are looking for a dedicated and inspiring General Manager to lead our team. Successful candidates will have an ownership mentality, thrive in a fast based, creative environment, and have a minimum of two years management experience. This management role will oversee all of the restaurant’s operations, service, employees, and finances, often working the floor during service and interfacing directly with guests, and will provide crucial insight on all facets of the restaurant. This includes working closely with the Chef, and Ownership team to oversee many day to day tasks, as well as larger projects.
QUALIFICATION REQUIREMENTS:

• General Manager experience of 2 years in higher end dining; bar experience a plus
• Passion for food, wine, and the restaurant industry
• Extensive spirits and wine knowledge a plus
• College degree preferred
• Computer literate (knowledge of Google Docs, Dropbox, Illustrator, Excel an asset)
• Proficient in verbal/written English, bonus points for additional languages

JOB DUTIES:

• Strong understanding of standard restaurant industry systems, policies, procedures, and back office best practices
• Comprehensive knowledge of standard dining protocol and service standards, but with the ability to adopt our unique sense of friendly hospitality
• Extensive food knowledge
• Great attention to detail
• Ability to articulate food, wine, beverage descriptions
• Ability to teach and guide the more green FOH team members
• Ability to implement, document and enforce disciplinary standards
• Positive attitude, charming personality
• Strong sense of cleanliness and organization, and knowledge of health code protocols
• Loves working in an intense, passionate, demanding environment
• Strong focus and ability to complete operational tasks during the day, then oversee the floor and be a gregarious host during service
• Strong understanding of financial statements, and the ability to identify irregularities and cost saving opportunities with proficiency in accounting and P&L 
• A firm understanding of all aspects of the restaurant business, including FOH, BOH, operational systems and responsibilities, HR, accounting, safety/sanitation, scheduling, payroll, labor forecasting, inventory management.