Hospitality Confidential is pleased to present an exciting General Manager opportunity with coastal-inspired, high-volume restaurant in Los Angeles, CA. With beautiful ocean views, the ambiance strikes a perfect balance between sophisticated elegance and casual warmth, inviting you to immerse yourself in the ocean-to-table experience.

The General Manager will ensure the success of their restaurant through operating their business with strong financial acumen, being embedded with the neighborhood/community, and building relationships with crew members and Guests. The General Manager works with their management team and regional team to ensure we are upholding our standards and reputations.

REPORTS TO:

Director of Operations

DIRECT REPORTS:

Restaurant Managers (up to 10)

Executive Chef/Executive Kitchen Manager

Back of House Management (up to 4)

WORK HOURS:

The restaurant is open seven days a week. The General Manager is a full-time position that may work any scheduled morning, afternoon, and/or evening hours to include holidays.

ESSENTIAL JOB FUNCTIONS:

Financial: Oversees the daily operations from scheduling, ordering, purchasing, receiving, storage, preparation of all food products to guest relations, flow of business, and service standard

● Reports up to the Director of Operations on any trends, patterns, areas of focus with an action plan or asking for support/assistance to resolve issues.

● Responsible for accuracy of safe, change orders, deposits, and bar banks. Reconciliation of tips.

● Oversees and is responsible for accurate inventory reporting. Drives resolution for inventory variances.

● Uses available tools, reports, and resources to forecast business and product needs.

● Forecasts sales and labor budget (semi-annually, period, weekly, daily).

● Finalizes and submits numbers at the end of period.

● Oversee restaurant invoicing process.

● Calls vendors regarding credits, shortages, quality, etc.

● Communicate with DO on all significant issues including crew, property, financial, and Guest

● Drives the development of incentive programs, sales generation and marketing services.

● Oversees scheduling of all restaurant crew and managers time off requests for managers and supervisors.

● Responsible for accurate crew timekeeping records and practices.

● Approves payroll, overtime, penalties, and any exceptions within the company timing standard.

● Approves all crew compensation structure changes.

● Manages donated gift cards for their restaurant.

Quality Assurance: Ensures that all food products and beverage products meet company recipe and quality standards.

● Ensures that timing standards are met during production. (Expo)

● Ensures compliance with health and safety regulations. Owns performance of EcoSure and Health Department scores/visits.

● Reaches out to regional teams (RSM, RCM, RBM) for support and assistance in upholding training standards and training programs.

Leadership: Is committed to representing the highest level of professional and ethical behavior. Displays appropriate emotional maturity.

● Partners with DO and Regional teams to problem solve recurring issues, be proactive with areas of potential concern, and ensure training is hitting all standards.

● Approaches all aspects of their job with integrity and takes responsibility for their own actions and behaviors.

● Gives clear instructions and always explains the “why” behind directives or requests.

● Adheres to company image standards and leads by example in modeling standards.

● Holds people accountable for their work and coaches appropriately.

● Ensures daily coaching of management to crew.

● Reviews comps, voids, and adjusted items. Creates an action plan for repeat themes.

● Holds weekly manager team meetings (MTM) and dashboards with the management team to increase communication about updates, sales, policies, and standards.

● Sets Departmental goals and follows up with managers on results, measurements, and course corrects when needed.

● Interacts with Guests to build loyalty and ensure return visits.

● Ensures FOH pre-shifts occur daily.

● Actively manages labor on a shift-to-shift basis ensuring proper staffing at all levels of business

● Interviews and selects new crew. Is the final decision on all new hire

● Conducts annual performance reviews on all managers.

● Ensures progressive discipline occurs to company standards.

● Drives all developmental programs in their restaurants. Supports and develops others to improve the level of skill in the restaurants.

● Responsible for complete paperwork of new hires.

● Submits all terminations through payroll.

● Prepares for and represents the restaurant at GM meetings and conference calls.

● Formulates restaurant policies and operation policies to continuously enhance our business.

● Investigates and resolves complaints from crew.

● Investigates and resolves Guest complaints.

● Makes the final decision on transfers to other departments and/or location

ESSENTIAL SKILLS:

● Understands the uniqueness of restaurant business

● Ability to positively influence their restaurant through effective leadership skill

● Ability to resolve and drive resolution for simple and complex conflicts with crew, managers, and Guests.

● Ability to exercise common sense, creativity, and impartiality when making decisions.

● Ability to be well organized, maintain concentration and think clearly despite frequent, stressful or unusual interruptions.

● Ability to effectively communicate and partner with all levels of the organization.

● Possess basic math and accounting skills and read basic financial statement

● Ability to effectively manage projects, often more than one at a time.

DESIRABLE QUALIFICATIONS:

● At least 21 years of age.

● Prior Management experience (2+ years).

● Good longevity in current and past positions.

● College degree in a related field, i.e., business or hotel and restaurant management, preferred

PHYSICAL REQUIREMENTS:

In General Approx. %Time Spent in each Function

Walking 35%

Standing 15%

Reaching 15%

Bending 15%

Carrying 10%

Lifting 5%

Kneeling 3%

Sitting 2%

100%

Other Requirements

Ability to lift up to 40 lbs., 10-20 is typical

Ability to carry up to 120 feet

Ability to reach up to 6 feet, 2-4 is typical

Ability to work off counter heights of 36 - 42 inches

Ability to move through 24 inch aisles and spaces as small as 12 inches

IMPORTANT NOTICE:

This description is not an exclusive or exhaustive list of all job functions that a crewmember in this position may be asked to perform from time to time. This document does not create an employee contract, expressed, implied or otherwise, and does not alter the "at will" employment relationship of the employer and employee.

COMPENSATION & BENEFITS:

● $110k-140k base salary

● Quarterly Bonus based on controllables worth up to $18K per year

● Medical, Dental, and Vision insurance coverage

● Life Insurance

● 401k with company match

● Unlimited PTO

● Dining Program, Educational Reimbursement, Sommelier Certification

● Gym Discounts, Pet Insurance, Wardrobe Allowance, Phone Stipend

● Company-wide GM retreats

● Free parking

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.