Restaurant General Manager

Job Description

Job Description

Puffer Malarkey Collective flagship venue, Herb & Wood.

We are looking for an energetic and positive leader with at least 4 years management experience in a full service upscale environment. The General Manager (GM) is responsible for effectively managing, directing and supervising all functions and activities of the restaurant. The GM is directly accountable for the maintenance and success of all goals. The GM must provide friendly customer service to all guests thereby helping to make their visit to the restaurant a positive experience.

Essential Job Functions

§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

§ Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

§ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

§ Make employment and termination decisions including interviewing, hiring, evaluating and disciplining all personnel as appropriate

§ Fill in where needed to ensure guest service standards and efficient operations.

§ Continually strive to develop your staff in all areas of managerial and professional development.

§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

§ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

§ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

§ Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

§ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules 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.

§ Lead, develop, and inspire management team to achieve business success.

§ Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

§ Work with ownership to adhere to budgetary constraints and financial goals without sacrificing guest experience or company culture.

Knowledge, Skills and Abilities

• The ideal candidate will possess a bachelor's degree with two or more years of industry and management experience.
• Knowledge of service and food & beverage operations.
• The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
• Experience in Leadership, Management, Planning
• High level of professionalism, efficiency and motivation

The General Manager may be required to perform non-managerial duties at times, however, these duties must not exceed 51% of the total duties performed. In an attempt to avoid high labor costs when the restaurant is slow, the General Manager may send employees home and perform their duties instead. These duties include, but are not limited to filling in for a hostess or server as needed.

Minimum Requirements:

• 2 years experience in a high volume, fine dining atmosphere
• Proficient in Toast, Ctuit/Compeat, InDesign, OpenTable, Gather/Triple Seat and basic knowledge of Excel
• Basic knowledge of California Labor Laws
• Good understanding of Wine and Spirits
• Must follow instructions and prioritize various tasks
• Attention to detail and sanitation standards
• Must be able to communicate clearly and respectfully with guests, staff and kitchen
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must be able to stand for 8-10 hours

Compensation: Competitive salary, Paid time off, Health/Dental/Vision Insurance

Please respond with your resume and cover letter.

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