General Manager

General Manager PositionScratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal "from scratch" approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.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 Group Ability to multi-task and prioritize projects/tasks Excellent oral and written communication skills Excellent hygiene Guest focused attitude Team focused attitude Communication and team management abilities Availability to work within expected hours of operation (e.g. evenings, holidays, weekends) ServSafe certification is required Ability to work collaboratively with Chef de Cuisine, Management and Team Skills in effective time management, organization, multitasking, and prioritization Maintain professional etiquette on the phone/email and in person Proficient in Outlook, Microsoft Office Products and Mac OS Proficient in Tock and Toast preferred but not required High school equivalent mathematical skills Compensation: $80,000.00 - $95,000.00 per yearWe are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.