General Manager

Description

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.
   

The overall role of the General Manager at is to: 

• 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. 

Requirements

Travel Requirements:  

• The General Manager may be asked to travel periodically. 

Job Status:  

Exempt 

Important Notice: 

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. 

Physical Requirements/Environmental Factors: 

REQUIREMENTS 

   N/A 

 OCCASIONAL 

  FREQUENT 

  CONSTANT 

Standing 

X                             

Walking 

X                             

Sitting 

X                             

Climbing 

X                            

Crawling 

     X    

Kneeling 

           X    

X                             

Bending 

           X    

X                             

Reaching above Shoulder 

X                             

          X    

Lifting: 

10 lbs. 

          X                             

11 - 20 lbs. 

          X                             

21 - 50 lbs. 

X                             

50 - 100 lbs. 

    X                        

X                             

Carrying: 

10 lbs. 

X                             

11 - 20 lbs. 

X                             

  X   

21 - 50 lbs. 

             X    

X                             

51 - 100 lbs. 

  X   

REQUIREMENTS 

        N/A 

 OCCASIONAL 

 FREQUENT 

 CONSTANT 

Pushing 

     X    

Pulling 

     X    

Manual Dexterity 

     X    

Bi-Manual Dexterity 

     X    

Fine Motor Skills 

     X    

Gross Motor 

     X    

Eye/Hand Coordination 

     X    

Near Vision 

     X    

Far Vision 

     X    

Color Recognition 

     X    

Hearing 

X                             

Other - 

ENVIRONMENTAL FACTORS 

   YES 

NO 

Working Outside 

 YES 

Working Inside 

 YES  

Working alone 

 YES   

Working closely with others 

  YES  

Excessive cold/heat 

  YES  

Excessive humidity/dampness 

  YES  

Noise/Vibrations 

  YES  

Working above ground 

  YES  

Working below ground 

  NO  

Working with chemicals/solvents/detergents/cleaners 

 YES   

Working on uneven surfaces 

NO    

Operating moving equipment or vehicles 

NO    

Working around machinery or moving equipment 

 YES  

Climbing on scaffolds or ladders 

 YES  

Working under hazardous conditions 

NO    

Guest Service Standards  

ALL POSITIONS  

1. GREET ALL YOU MEET 

• Say hello to everyone you see and make eye contact. 
• Remember the guest or team member’s names and use them often.  

2. SELL THE PROPERTY 

• Sell the services and facilities of the property first. 
• Help the company obtain new customers and retain current customers. 
• Memorize basic property information; be able to give accurate directions. 
• Thank our guests for their business AND invite them to return.  

3. TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTION 

• Listen and respond with empathy to guest or team member inquiries and stay with the individual until he/she is satisfied. 
• If a guest or team member asks for directions, do not point – escort the guest or team member to the destination. 

4. PROMOTE SAFETY AND SECURITY 

• Know your property’s emergency procedures. 
• Protect the company’s property against damage or loss. 
• Report any unsafe working condition. 

5. PRACTICE CONTINUOUS IMPROVEMENT 

• Look for ways to do your work better, faster and smarter. Share those ideas. 
• Be part of the solution; always accompany criticisms with suggestions for improvement. 
• Keep an open mind; be “flexible” to do new things and old things in new ways.  

6. PROJECT A POSITIVE, PROFESSIONAL IMAGE 

• Follow the company appearance standards at all times. 
• Keep your work area clean and professional. 
• Never discuss internal business in front of guests. 

7. TAKE PRIDE IN ACME HOSPITALITY  

• If you see something on the floor, pick it up. 
• Show proper care for tools, equipment and facilities. 
• Speak positively about the company and your co-workers. 

Systems we use: 

CTUIT, Dropbox, Microsoft Suite, Focus POS, Paylocity, TripleSeat, Excel, Word, InDesign 

The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.