General Manager

Job Title: General Manager

Reports to: Director of Social Enterprises

Effective Date: 1 January 2025

FLSA Classification: Exempt

Location: On-site at Light House Bistro 202 West Street, this position does require travel to satellite properties. This is not a remote position.

Benefits & Perks:

• Salary: 65k-75K Depending on Experience
• Family Friendly Schedule: Currently only open for Breakfast & Lunch unless there is a private event or catering
• Health Insurance: Employer pays for 90%
• Dental & Vision Plans
• Retirement: 403(b) - the non-profit equivalent to 401K
• Retirement Matching: 50% up to 6% of your salary.
• Paid Time Off
• Health Reimbursement Arrangement (HRA) through Careflex
• Flex Spending Accounts(FSA): for needs not covered by insurance
• Life & Disability Insurance
• Voluntary Short Term Disability

About Us:

The Light House Bistro gives people with employment barriers the opportunity to learn while developing a resume and earning a living wage. We are a social enterprise created by The Light House Homeless Prevention Support Center to further train culinary students that have graduated from our workforce development and other partnering programs. Light House Bistro serves our community by creating a warm, fun atmosphere where people can gather to eat, drink and give back to the community.

Our social enterprise provides life-changing skills, experience and opportunities to move people forward as they rebuild their lives and become self-sufficient. We have two onstaff Employment Advocates that work with our clients in conjunction with the Restaurant Management to make sure they have the necessary resources and support to learn and improve.

Social enterprises create revenue from selling goods and services in the open market. All profits are reinvested back into the mission of the organization benefiting people in need and the communities in which they live. The Light House Social Enterprise’s main purpose is to provide opportunities to people with employment barriers.

Job Objectives Functions as a key back up and reports to the Director of Social Enterprises, this position will be responsible for:

• Leadership: Function as the daily financial and operational lead responsible for operations, supervision, and overall restaurant performance. This includes staff management and scheduling, planning, budgeting, dry goods & liquor ordering, vendor relations, quality assurance, troubleshooting and problem solving. Will perform management oversight of the Assistant Manager and Supervisors to ensure quality standards are met.

• Dining Service: To function as the front of house lead in planning, preparing and delivering consistently superior products and service. This includes: food, liquor & labor cost control, training development, menu development, recipe development, and steps of service & cocktail instruction.

• Bistro Dining and Catering: Development, menu management, and production. Overall management of the catering culinary products including supervision of all FOH and BOH staff and ensuring high quality output within cost and scheduling requirements.

• Employee Advocacy: Working with the Bistro’s employee advocate and meeting with employees to help develop their future plans beyond the Social Enterprise.

• Community: As an ambassador of The Light House, this position is forward facing in our community, interacting with clients, donors, volunteers and recruits for the workforce training program

• Financial: Function as the primary manager of payroll, scheduling according to cost targets, inventory management, paper goods, restaurant supplies and cleaning supplies. This also includes maintenance projects and physical plant management.

• Branding & marketing: Maintain branding and standards within all aspects of the business, from social media to menu production. This includes oversight of cleanliness, equipment management and plating quality control, especially within our training programs.

Tasks and Responsibilities:

This position will perform the following and all additional tasks necessary to ensure the success of the workforce program and Social Enterprise.

Daily

• Opening and/or closing the restaurant
• Ensure adequate staffing levels and smooth operation of the restaurant
• When closing, preparing and logging daily sheets on the shared Google drive
• Maintaining highest levels of customer satisfaction and maintaining presence on the floor.
• Maintains Bistro Standard Operation Procedures. Including menus, wine and drink lists, menu boards, music, lighting, maintaining POS and ancillary systems.
• Bistro google calendar maintenance, ensuring all events and catering are added to the calendar.

Financial Management and Cost Control:

• Update food & consumable costs in partnership with the Executive Chef to ensure accurate menu costing.
• Participate in budget process and financial performance goal setting
• Meet approved financial, revenue, cost and margin objectives
• Schedule Bistro and catering staff in accordance with budgeted labor percentages
• Ensure minimal food waste by implementing a “waste sheet” SOP that monitor’s discarded products.
• Collaborate with the Executive Chef to ensure a detailed Paper, Cleaning Product, Food and Beverage inventory on the last day of each month.
• Responsible for monthly financial statements in collaboration with the book-keeper.
• Pay daily and monthly bills; scans and keeps records of expenditures in the Bistro drop box (sharing with the bookkeeper).
• Will communicate with bookkeeper to ensure knowledge of financials
• Deep payables to a minimum level down and maintain COD payments for the majority of vendors.

Teaching

• Support the Workforce training program, particularly the Bistro’s on-site activities
• Review curriculum and coordinate the Bistro’s training role

Human Resources

• Responsible for communication with Light House HR Manager.
• Responsible for staff hiring, firing, training, and assignment
• Responsible for any paperwork that requires access to payroll. EX: wage garnishments for child support, unemployment reports
• Determine appropriate staffing levels and skill requirements
• Oversees the effective writing of incident reports
• Knowledge of HIPPA
• Able to deploy resources to minimize, monitor and control the probability and/or impact of unfortunate events.
• Onboarding

Guests

• Develop relationships with guests to ensure their return
• Continue to speak with guests about our Mission and how they can support us.
• Track guest retention and loyalty programs
• Monitor Reviews and respond to any that are 3 stars and below

Employees

• Integration of both Front of the House and Back of the House employees so there is no divide.
• Documentation for all employees, to include write ups, tardy, call outs and employee reviews in accordance with company policy and federal law.

Beverage Program

• Maintains a consistent, thoughtful bar program that is competitive with other restaurants in the area while still maintaining profitability
• Oversees all beer, wine and liquor ordering
• Employs a ‘whole fruit, whole root’ philosophy to bar production and works with the kitchen to use waste and upcycle scraps.
• Cocktail and Beer menus must be flipped seasonally.
• No cocktails may be put on without prior tasting and approval by the Director of Social Enterprise.

Communication

• Will communicate with the Social Enterprise/Workforce Director regarding all programmatic reports, issues or concerns.
• Will direct employees to the Employee Advocate when wrap around services or appointments are needed.
• Support/attend board meetings and communicate with LH managers, board members, and community groups.

Building Maintenance

• Responsible for the Inspection Schedules: Fire, Alarm, Health
• Oversees general building maintenance.
• Plan and schedule maintenance program with contractors and vendors
• Responsible for Cleaning and Maintenance Contracts: Refrigeration, etc

Qualifications:

• Must possess strong leadership skills
• Minimum 5 years restaurant leadership experience
• Minimum 2 years culinary experience
• Exhibits passion for the restaurant industry and for serving people in need
• Schedule must be flexible based on business demand
• Holds current NSF Serv-safe certification
• Holds current TIPS certification
• Must be well-organized and an effective communicator.
• Proficient in Microsoft Office, Excel and Google Docs.

Physical Requirements:

Day to day physical needs will change, this position may require prolonged periods of sitting at a desk and working on a computer to lifting up to 15 pounds at times.

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position. This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary.

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $70,000 - $75,000