Good Time Design
General Manager
Good Time Design, San Diego, California, United States, 92189
GENERAL MANAGER JOB DESCRIPTION
JOB SUMMARY
The General Manager is responsible for working with the CEO and executive management team to ensure the overall success of the Company through: (1) creating sales opportunities and promotions; (2) effective marketing of the restaurant to the general public; (3) ensuring the operations exceed our customers’ service standards and expectations; (4) effectively managing employee relations to promote high employee morale and a motivated workforce; (5) conforming to all regulatory and legal compliance obligations; (6) managing cost of goods, operating supply costs and labor costs; (7) acting as a conduit for all entertainment needs including but not limited to overseeing the coordinating and scheduling of entertainers, talent and AV techs; and (8) performing other duties as assigned by the CEO and executive management team.
GENERAL MANAGER ESSENTIAL DUTIES & RESPONSIBILITIES
Set examples and standard for management team members regarding performance expectations, professionalism, floor and operational awareness, employee relations and trustworthiness as necessary to be a successful manager at the Company.
Professionally administer each and every operational department and effectively oversee a large number of employees, including, but is not limited to, accomplishing restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
Exhibit knowledge of all accounting, financial and cash management procedures for the Company; do annual forecasts and budgets, and be able to analyze variances from forecasts and initiate corrective action; proactively implement systems to maximize profit without compromising the concept integrity; understand all cash handling procedures and controls, audit functions, accounts payable, accounts receivable, or any other bookkeeper function, including all aspects of POS system related to such functions.
Exhibit a full knowledge of the details of all payroll and accounting functions, and knowledge regarding the fixing of timekeeping problems and payroll problems.
Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying and tracking changing demands.
Control purchases and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective actions.
Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining and implementing system improvements.
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons.
Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing ServSafe and other sanitation standards and procedures, complying with health and legal regulations, maintaining security systems.
Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, participating in professional societies and community groups.
Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments.
Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business.
Mentor staff and management by assisting and executing brand/concept quality controls.
Oversee the entertainment program including training the management team on how the entertainment program works on a day-to-day basis, working with the entertainment team to choose the best genre or style of music for private events, day-to-day operations, special events in town and sporting events, and ensuring all AV maintenance and repair needs are taken care of.
Work with the AV team and have enough knowledge to make adjustments when necessary to properly maintain the venue’s energy and atmosphere.
Develop strong interpersonal relationships with all entertainment talent and regular guests.
Work with the management team to oversee the bottle service department including managing bookings, nightly changes and adjustments.
GENERAL MANAGER SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
Knowledge of Teamwork and Toast POS system.
Must manage and hold staff accountable for all policies and procedures, including all policies in our Employee Handbook.
Experience in developing budgets, decision making, process improvement, and strategic planning.
Quality focus.
Ability to read, write and speak the English language to interact with customers, the public and employees.
Proficient verbal communication skills.
Basic knowledge of AV equipment and how to operate it.
Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment.
Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff morale.
Knowledge of proper food handling requirements.
Knowledge of bar and kitchen items.
Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, etc.
QUALIFICATION STANDARDS
Education
High School Diploma or GED equivalent required.
College degree preferred.
Experience
Minimum of five years’ experience in a fast-paced restaurant/bar management role.
Age
Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages.
Licenses or Certificates
Food Handlers Card.
ABC Service Certification.
CPR certification and/or First Aid training preferred.
GROOMING
All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company’s grooming standards.
PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT
Must be able to work in an environment with constantly elevated temperatures.
Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees.
Must be able to lift at least 50 lbs.
OTHER
Applicants with additional language skills preferred.
COMPENSATION: $100,000 - $175,000 INCLUDING BONUS.
MONTHLY BONUS PLAN.
BENEFIT PACKAGE.
#J-18808-Ljbffr
JOB SUMMARY
The General Manager is responsible for working with the CEO and executive management team to ensure the overall success of the Company through: (1) creating sales opportunities and promotions; (2) effective marketing of the restaurant to the general public; (3) ensuring the operations exceed our customers’ service standards and expectations; (4) effectively managing employee relations to promote high employee morale and a motivated workforce; (5) conforming to all regulatory and legal compliance obligations; (6) managing cost of goods, operating supply costs and labor costs; (7) acting as a conduit for all entertainment needs including but not limited to overseeing the coordinating and scheduling of entertainers, talent and AV techs; and (8) performing other duties as assigned by the CEO and executive management team.
GENERAL MANAGER ESSENTIAL DUTIES & RESPONSIBILITIES
Set examples and standard for management team members regarding performance expectations, professionalism, floor and operational awareness, employee relations and trustworthiness as necessary to be a successful manager at the Company.
Professionally administer each and every operational department and effectively oversee a large number of employees, including, but is not limited to, accomplishing restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
Exhibit knowledge of all accounting, financial and cash management procedures for the Company; do annual forecasts and budgets, and be able to analyze variances from forecasts and initiate corrective action; proactively implement systems to maximize profit without compromising the concept integrity; understand all cash handling procedures and controls, audit functions, accounts payable, accounts receivable, or any other bookkeeper function, including all aspects of POS system related to such functions.
Exhibit a full knowledge of the details of all payroll and accounting functions, and knowledge regarding the fixing of timekeeping problems and payroll problems.
Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying and tracking changing demands.
Control purchases and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective actions.
Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining and implementing system improvements.
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons.
Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing ServSafe and other sanitation standards and procedures, complying with health and legal regulations, maintaining security systems.
Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, participating in professional societies and community groups.
Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments.
Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business.
Mentor staff and management by assisting and executing brand/concept quality controls.
Oversee the entertainment program including training the management team on how the entertainment program works on a day-to-day basis, working with the entertainment team to choose the best genre or style of music for private events, day-to-day operations, special events in town and sporting events, and ensuring all AV maintenance and repair needs are taken care of.
Work with the AV team and have enough knowledge to make adjustments when necessary to properly maintain the venue’s energy and atmosphere.
Develop strong interpersonal relationships with all entertainment talent and regular guests.
Work with the management team to oversee the bottle service department including managing bookings, nightly changes and adjustments.
GENERAL MANAGER SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
Knowledge of Teamwork and Toast POS system.
Must manage and hold staff accountable for all policies and procedures, including all policies in our Employee Handbook.
Experience in developing budgets, decision making, process improvement, and strategic planning.
Quality focus.
Ability to read, write and speak the English language to interact with customers, the public and employees.
Proficient verbal communication skills.
Basic knowledge of AV equipment and how to operate it.
Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment.
Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff morale.
Knowledge of proper food handling requirements.
Knowledge of bar and kitchen items.
Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, etc.
QUALIFICATION STANDARDS
Education
High School Diploma or GED equivalent required.
College degree preferred.
Experience
Minimum of five years’ experience in a fast-paced restaurant/bar management role.
Age
Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages.
Licenses or Certificates
Food Handlers Card.
ABC Service Certification.
CPR certification and/or First Aid training preferred.
GROOMING
All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company’s grooming standards.
PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT
Must be able to work in an environment with constantly elevated temperatures.
Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees.
Must be able to lift at least 50 lbs.
OTHER
Applicants with additional language skills preferred.
COMPENSATION: $100,000 - $175,000 INCLUDING BONUS.
MONTHLY BONUS PLAN.
BENEFIT PACKAGE.
#J-18808-Ljbffr