Benefits :
- 401(k) matching
- Health insurance
- Wellness resources
The General Manager oversees all aspects of the Dining and Service operations including service & chef team, daily planning, fiscal responsibilities, beverage program, labor monitoring and scheduling, beverage ordering, purchasing admin and general supplies, maintenance of hygiene and sanitation, employee management retention and development. These duties are carried out to align with the culture.
POSITION SUMMARY The role of the General Manager is to provide primary support to the Chef de Cuisine (and vice versa) and to have direct oversight of the Beverage Program. The GM will need to possess, deliver, practice and utilize strong management and leadership skills; quick and fair decision-making abilities; and a strong work ethic. The position is responsible for the various tasks involved in the overall operation of the restaurant including managing labor and beverage costs, measuring success of guest experiences, maximizing staff retention and scheduling. The position requires availability to work and special events. Must also be available to be on-site, via email or phone to address pressing restaurant / business issues and needs.
ESSENTIAL DUTIES AND RESPONSIBILITIES Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Ensure that each guest receives outstanding guest services by providing a warm and inviting environment, including greeting and acknowledging every guest; and by maintaining elevated standards, having product knowledge, a solid understanding of the mechanics of service, and all other components of guest services.Responsible for the Beverage Program – Wine, Sake (where applicable), Whiskey and CocktailsConcise communication with the Chef de Cuisine and team regarding protocol changes, menu knowledge, beverage knowledge and service changes.Performs performance improvement plans and / or disciplinary action when applicablePerforms regular employee evaluationsCoordinates with Human Resources for new employees’ proper onboardingPrepare FOH shift schedules on a bi-weekly basis.Handle any guest issues or complaints as they arise in a professional, prompt, effective and courteous mannerAnswer general inquiry emails (specific to their home location), questions and returns voicemails in a timely mannerCommunication with the Reservations Dept.Constant monitoring of guest reservation on a daily, weekly and monthly basisMonitor maintenance of the restaurant and compliance with safety and hygiene regulationsManagement of FOH / BOH hours for payroll - including reviewing clock-in / out times, breaks, overtime, and sick leave.Responsible for ordering, purchasing, and inventory controlUtilization of Requisition forms when necessaryResponsible for daily input of PlateIQResponsible for understanding daily sales, labor and beverage costs. Must aim to meet the required % ○ Educating the team on how to maintain costsComplete, implement and execute assignments, projects, duties as directed by ManagementMINIMUM REQUIREMENTS
Maintain professionalism at all times when outside of work and in social environments (including all social media outlets) – understanding that you are a representative of Scratch Restaurant GroupAbility to multi-task and prioritize projects / tasksExcellent oral and written communication skillsExcellent hygieneGuest focused attitudeTeam focused attitudeCommunication and team management abilitiesAvailability to work within expected hours of operation (e.g. evenings, holidays, weekends)ServSafe certification is requiredAbility to work collaboratively with Chef de Cuisine, Management and TeamSkills in effective time management, organization, multitasking, and prioritizationMaintain professional etiquette on the phone / email and in personProficient in Outlook, Microsoft Office Products and Mac OSProficient in Tock and Toast preferred but not requiredHigh school equivalent mathematical skills
Salary : $80,000 - $95,000
