Saba
General Manager
Saba, New Orleans, Louisiana, United States, 70123
Job Details
Overview:
The General Manager for any Pomegranate Hospitality is responsible for overseeing daily operations and achieving consistent quality standards. The General Manager will work closely with the executive team. This role will manage the development of the Front of House facility, operating systems and team and create a successful working relationship with the Culinary Team. It is essential to have a strong hold on the company's culture and values. Our company core values consist of the following: We will Empower, We are Passionate, We expect Positivity, We will Communicate, We expect Reliability, We will Educate, We will act in Fairness, and We are Respectful. The GM must work to ensure they are implemented every day with each team member. Training and continuing education are the pillars in which the restaurants are built on and it is the General Manager's duties to ensure it is ongoing and evolving.
Responsibilities:
Team member Relations:
High level involvement with the recruitment and retention for all staff including corrective action, training, and team member morale.
Cultivate and maintain professional relationships with all team members through a positive and team-driven work effort.
Maintain superior service levels and ongoing education of all team members.
Creating and implementing a weekly schedule to best suit team members’ strengths and weaknesses.
Delegating tasks to team members.
Supervise team members for safety and cleanliness according to Health Department regulations.
Effectively communicate with Director of People and Culture regarding team member relations updates i.e. resignations, corrective actions, mandated meetings.
Train team members on cultural uniqueness and importance of specific dishes.
Accommodate team member and guest requests and preferences whenever possible.
Create activities to encourage menu participation across all Service team members.
Leads and counsels team members on proper actions and attitude on the Service team and take preventative corrective action to address team member issues.
Executes team member evaluations following guidelines and procedures set for the Director of People and Culture.
Manage Team member Performance Evaluation process with Director of People and Culture.
Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting team member feedback, utilizing the "open door" policy and reviewing team member satisfaction results to identify and address team member problems or concerns.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Oversee the execution of team member meetings.
Operations:
Manage Restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.
Ensure Team Members are properly trained in safe work practices and procedures.
Executes marketing and promotional programs to build restaurant sales.
Regular meetings with the CDC regarding proper handling procedures of all products and freshness of the product ensuring that a safe and clean environment is the norm and all products are being handled properly.
Ensures compliance with food handling and sanitation standards.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
Financials:
Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, management and control of all operating supply/equipment inventories.
Monitors the restaurant’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related team members.
Focuses on maintaining profit margins without compromising guest or team member satisfaction.
Maintain par levels of essential supplies, working with Executive Chef to establish purchasing protocols.
Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines.
Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines.
Supervise cash management and ensure accountability for all cash handling practices and administration.
Guest Service:
Personally supervises dining room to ensure quality production/delivery of product/service.
Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience.
Always represent the highest of Pomegranate Hospitality standards when communicating with guests in any way, and respond to all guest complaints or inquiries within the required timeline.
Experience/Skills:
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 "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 Toast experience is an asset.
Excellent communication and organizational skills.
Exceptional interpersonal and problem-solving abilities.
Highly responsible & reliable.
Able to stand for a 10–12-hour shift.
Basic Google suite knowledge and comprehension.
Strong business acumen and proficient math knowledge and comprehension.
If you are someone who is looking to be a part of an inclusive community of passionate hospitality professionals that want just to "cook, serve and be happy," then we invite you to apply. Please submit a resume to Jazmin Forbes at careers@pomhospitality.com.
#J-18808-Ljbffr
Overview:
The General Manager for any Pomegranate Hospitality is responsible for overseeing daily operations and achieving consistent quality standards. The General Manager will work closely with the executive team. This role will manage the development of the Front of House facility, operating systems and team and create a successful working relationship with the Culinary Team. It is essential to have a strong hold on the company's culture and values. Our company core values consist of the following: We will Empower, We are Passionate, We expect Positivity, We will Communicate, We expect Reliability, We will Educate, We will act in Fairness, and We are Respectful. The GM must work to ensure they are implemented every day with each team member. Training and continuing education are the pillars in which the restaurants are built on and it is the General Manager's duties to ensure it is ongoing and evolving.
Responsibilities:
Team member Relations:
High level involvement with the recruitment and retention for all staff including corrective action, training, and team member morale.
Cultivate and maintain professional relationships with all team members through a positive and team-driven work effort.
Maintain superior service levels and ongoing education of all team members.
Creating and implementing a weekly schedule to best suit team members’ strengths and weaknesses.
Delegating tasks to team members.
Supervise team members for safety and cleanliness according to Health Department regulations.
Effectively communicate with Director of People and Culture regarding team member relations updates i.e. resignations, corrective actions, mandated meetings.
Train team members on cultural uniqueness and importance of specific dishes.
Accommodate team member and guest requests and preferences whenever possible.
Create activities to encourage menu participation across all Service team members.
Leads and counsels team members on proper actions and attitude on the Service team and take preventative corrective action to address team member issues.
Executes team member evaluations following guidelines and procedures set for the Director of People and Culture.
Manage Team member Performance Evaluation process with Director of People and Culture.
Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting team member feedback, utilizing the "open door" policy and reviewing team member satisfaction results to identify and address team member problems or concerns.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Oversee the execution of team member meetings.
Operations:
Manage Restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.
Ensure Team Members are properly trained in safe work practices and procedures.
Executes marketing and promotional programs to build restaurant sales.
Regular meetings with the CDC regarding proper handling procedures of all products and freshness of the product ensuring that a safe and clean environment is the norm and all products are being handled properly.
Ensures compliance with food handling and sanitation standards.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
Financials:
Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, management and control of all operating supply/equipment inventories.
Monitors the restaurant’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related team members.
Focuses on maintaining profit margins without compromising guest or team member satisfaction.
Maintain par levels of essential supplies, working with Executive Chef to establish purchasing protocols.
Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines.
Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines.
Supervise cash management and ensure accountability for all cash handling practices and administration.
Guest Service:
Personally supervises dining room to ensure quality production/delivery of product/service.
Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience.
Always represent the highest of Pomegranate Hospitality standards when communicating with guests in any way, and respond to all guest complaints or inquiries within the required timeline.
Experience/Skills:
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 "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 Toast experience is an asset.
Excellent communication and organizational skills.
Exceptional interpersonal and problem-solving abilities.
Highly responsible & reliable.
Able to stand for a 10–12-hour shift.
Basic Google suite knowledge and comprehension.
Strong business acumen and proficient math knowledge and comprehension.
If you are someone who is looking to be a part of an inclusive community of passionate hospitality professionals that want just to "cook, serve and be happy," then we invite you to apply. Please submit a resume to Jazmin Forbes at careers@pomhospitality.com.
#J-18808-Ljbffr