General Manager

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NEW RESTAURANT OPENING - Fine-Dining Spanish cuisine in Culver City

Who We Are

Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, Palm Springs, Culver City and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources.

Mission & Core Values

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Position Summary

As the General Manager of the restaurant, you are responsible for all Front of House operations. The position of General Manager is truly about being a dynamic team leader and setting a positive tone for the entire restaurant to ensure that the operation is running efficiently, profitably and delivering the highest level of hospitality.

Management Team Member Qualities

• A strong and committed work ethic with an ever-present enthusiasm.
• A passion for work and knowledge of food and beverage.
• Someone who can lead an entire team and takes pride in teaching others.
• Someone who is honest and has integrity.
• Ability to multitask under pressure with a smile.
• A true team player, proactive and always going above and beyond.
• An eye for detail, cleanliness and organization.
• Someone who is humble and always willing to learn and get better.
• Someone who has the ability to make appropriate decisions in adverse situations.
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be.

Key Responsibilities

• Increase overall sales and profitability and exceed budgeted financial benchmarks.
• Be a dynamic leader and role model of the restaurant.
• Maintain a level of service and hospitality that proudly reflects the business.
• Maintain a positive and respectful work environment at all times.
• Hire hospitality driven team members who reflect our brand.
• Lead, train, motivate and mentor all team members.
• Maintain a positive relationship and establish open lines of communication between BOH and FOH.
• Maintain cleanliness, safety, and organization of the restaurant.
• Cultivate new and existing guest relationships.
• Set the tone for the staff every shift for service.
• Follow all Acme management systems and policies
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies.

Specific Job Responsibilities And Tasks

Hospitality and Floor Presence

The primary role of this position is to set the tone and foster a culture where guest satisfaction and hospitality are our number one priority. You are the ambassador of the brand, and it is your job to maintain a service and hospitality standard that is a clear reflection of Acme restaurants.

Staffing And Scheduling

As General Manager, you are responsible for staffing the restaurant to ensure optimal flow of service.

• Maintain proper staff levels with the team members who are best suited to represent the brand.
• Ensure proper coverage is in place according to business volumes for each area of the restaurant.
• Hiring and terminating all team members.
• Ensure completion and review of all schedules in Ctuit weekly.

Training/Initial & Ongoing

As training is one of key components to the success of our restaurant, you are responsible for delivering our culture to your entire team.

• Maintain all appropriate training materials pertaining to service, food beverage and company policies.
• Follow designated training schedule to ensure successful learning.
• Responsible for setting up new team members for success by providing proper training and ongoing development.
• Orientate, motivate, train, and educate all team members in Acme policies, procedures, and rules.
• Ensure proper transition from training to going live.
• Educate and test team members in product awareness and cultivate long-term service and food/beverage knowledge.
• Conduct quarterly service meetings to educate and motivate team members.

Financials

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales goals and budgets. All financials are driven by weekly Ops statement in Ctuit.

• Ensure Ops statement is accurate.
• Achieve budgeted sales goals.
• Responsible for cash management, closing reports, and nightly close outs.
• Meet and exceed overall Labor Cost.
• Meet and exceed overall Cost of Goods.
• Ensure monthly food and beverage process are being updated.
• Comp review and accountability.
• Ensure proper coding and scanning of all invoices in accordance with Chart of Accounts.
• Ensure tip reporting is accurate and compliant.

State Of The Restaurant

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the restaurant experience.

• Responsible for cleanliness and all repair of the entire interior and exterior of the restaurant.
• Keep all signage up to date and accurate including special boards and exterior signage.
• Take the lead on making sure that the restaurant is both clean and in compliance with health department standards.
• Responsible for volume and proper music selection.
• Ensure proper lighting levels interior and exterior.

Store Operations

Our day-to-day systems are designed to make everyone’s job easier and the restaurant more efficient. They are dictated by the Acme master calendar.

• Validate that all daily tasks on opening and closing checklists are performed.
• Ctuit manager log read and properly utilized daily.
• Ensure daily pre shift is executed to update staff on special instructions, policies, 86’d items.
• Ensure uniforms are clean and to standards.
• Opening and closing procedures are followed correctly.
• Ensure all fact sheets are up to date.
• Maintain and ensure all daily checklists and forms are completed.
• Maintain the POS database with accurate items and prices.
• Manage repair and maintenance of the entire restaurant and keep updated vendor list.
• Ensure health inspection checklist is completed daily.
• Keep all menus, chalkboards and signage up to date.
• Run weekly management meetings.
• Manage small ware program and ensure par levels are maintained.
• Manage paper good program and approve all new menu items.
• Monthly product mix analysis on food and beverage.
• Update and maintain weekly pricing on all food and beverage.
• Manage computer and company data according to Acme rules and regulations.
• Manage and maximize reservation system.
• Oversee maintenance and creation of beverage program.
• Perform monthly inventory of beverage program.

Event Management

As a General Manager, you will oversee and facilitate Events on property. These will range from internal events to contracted events with detailed BEOs.

• Participate in the review of BEOs at Manager Meetings, working with the Sales Department, Chefs and co-managers on the planning of future events.
• Process deposits in POS, following protocol with the Event Sales Department.
• Staff and properly train hourly team members on the steps of service and event execution.
• Be the point of contact for the host, planner, bride etc. Answering questions and ensuring
• Complete the accurate billing.

Human Resources

The General Manager will consistently hold team members accountable to the rules and standards of Acme restaurants.

• Evaluate, discipline and reward according to Acme standards.
• Communicate with the HR department to properly file employee records.
• Ensure timely and accurate input of all new hires into POS.
• Report all necessary updates and corrections to HR and accounting department.
• Maintain and manage clock-ins/outs, breaks, overtime and break violations.
• Maintain all FOH new hire packets in conjunction with Human Resources.
• Ensure all hiring and firing procedures are in place including corrective counseling documentation under guidance of HR.
• Ensure all team members are following company policies and procedures.
• Perform annual hourly performance reviews.
• Follow proper workman’s comp procedures.
• Ensure a safe work environment at all times.
• Adhere to company pay ranges by position and manage/plan pay raises within range.

Reporting Structure

• The General Manager reports to the Director of Restaurant Operations.

Supervisory Responsibilities

• The General Manager oversees and manages all FOH team members.

Travel Requirements

• The General Manager may be asked to travel periodically.

Job Status

• Exempt

Salary

$100,000-$140,000 plus incentive plan

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality