General Manager

Position: General Manager

Salary: $70,000

About Safta’s Table:

Safta’s Table is a casual, all-day café located in Lakeview, New Orleans, offering counter service, family-style meals to-go, and many of the comforting dishes guests have come to love from Safta and Saba.

Designed to feel like your grandmother’s kitchen: warm, familiar, and welcoming Safta’s Table celebrates approachable, soulful food and a relaxed experience. Guests can stop in for a quick bite, grab dinner to share at home, or enjoy a casual meal with loved ones in a cozy, inviting space.

Our Mission & Core Values:

At Safta’s Table, our core values guide the way we work, lead, and serve each day. We believe in shared prosperity, recognizing that when our guests, teams, and business succeed together, we build a stronger and more sustainable future. We approach challenges as resilient problem solvers, meeting the demands of hospitality with adaptability, creativity, and teamwork. Accountability drives our growth through ownership, consistency, feedback, and continuous improvement. Above all, we believe in the power of good deeds, showing up each day with kindness, professionalism, and genuine care for one another, our guests, and our community. Together, these values are the foundation of our culture and our commitment to hospitality with purpose. 

Overview: 

The General Manager at Pomegranate Hospitality is responsible for overseeing all aspects of restaurant operations, ensuring profitability, consistent quality standards and an exceptional 

guest experience. This role works closely with Pomegranate’s executive team and plays a pivotal part in managing service and culinary operations, systems, and teams. A strong alignment with the company's culture and values is essential, ensuring they are reflected in daily operations and interactions with employees. The General Manager is also responsible for driving training and continuous education, which are fundamental to the success and growth of the restaurant.

Key Responsibilities:

Team Member Relations:

• High-level involvement in recruiting, hiring, and retaining staff, including conducting interviews for Service and Culinary positions.
• Drive company culture through leadership and accountability of the team.
• Lead onboarding for new hires, ensuring they are well-integrated into the team and familiar with company standards.
• Cultivate a positive work environment, maintaining strong professional relationships with all employees.
• Manage employee morale through effective communication and by addressing issues promptly and fairly.
• Create team member schedules for both service and culinary teams that fit within labor budgets

Operations:

• Manage day to day restaurant operations.
• Work with the Director of Operations to facilitate building maintenance and repairs.
• Approve invoices for payment by our accounting team
• Conduct regular meetings with the Kitchen Manager regarding product handling procedures, ensure product freshness, and food quality standards are met. 
• Oversee product ordering for the service and culinary areas.
• Conduct quality line checks and regularly ensure food and beverage quality are maintained. 
• Ensure that all company information and education tools for consistency are being followed.
• Maintain restaurant cleanliness to a high standard.
• Maintain knowledge of all restaurant systems (POS, delivery aps, scheduling, inventory management) to train team and troubleshoot issues.

Financials

• Drive profitability at the restaurant daily
• Responsible for efficient, cost-effective restaurant operations, including labor management and inventory control.
• Review P&L statements, prepare P&L narratives with the management team, and ensure operational costs are within budgetary guidelines.
• Drive sales initiatives to ensure revenue goals are met or exceeded, identifying and addressing opportunities for growth.
• Oversee payroll process inputs for both service and culinary. Payroll is processed by the Director of People & Culture
• Maintain labor costs within established budgetary guidelines.

Guest Service

• Personally supervises dining room to ensure quality production/delivery of food, beverage, and retail items
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
• Ensure the highest standards of guest service are maintained, reflecting Pomegranate Hospitality's commitment to excellence.

Experience/Skills:

• Experience in fast casual or counter style service preferred. 
• A college degree is preferred. Bachelor of Science degree in Hotel/Restaurant Management is desirable. A combination of practical experience and education will be considered as an alternative 
• 3-5 years management experience in a high volume setting 
• A passion for food and restaurant operations and a desire to make an impact on customers and business 
• A background in culinary arts and of leading kitchens preferred. 
• A "can do" work ethic and the ability to be a role model
• Ability to adapt and succeed in a fast-paced environment 
• Works efficiently and timely at all times
• Previous Square experience is an asset
• Excellent communication and organizational skills
• Exceptional interpersonal and problem solving abilities
• Highly responsible & reliable
• Able to stand for a 12-14 hour shift
• Basic Google suite knowledge and comprehension
• Strong business acumen and proficient math knowledge and comprehension 

Joining the Safta’s Table team means becoming part of a family that is passionate about food, culture, and creating memorable experiences for our guests. If you share our values and are excited to contribute to a dynamic and supportive team, we invite you to apply and be a part of our story.