General Manager in training

The Bungalow Hospitality Group•Long Beach, CA

1d•$110 - $120•Onsite

About The Position

The Operations Manager is a General-Manager-in-training role created to lead the restaurant's overall operations and to step into the General Manager position at approximately 90 days after opening. During the training period, the Operations Manager works alongside the Director of Operations to master the financial, operational, and leadership responsibilities of the General Manager role at a fast-paced, elevated California bistro. This role requires solid financial acumen, a strong floor presence, and good food and wine knowledge. The Operations Manager reports to the Chief Executive Officer, Chief Financial Officer, and Director of Operations, and partners with leadership to drive profitability, guest experience, team development, and full compliance with company standards and California regulations, with the goal of assuming full General Manager accountability upon successful completion of the training period.

Requirements

California Food Handler Card required, or must be obtained within 30 days of hire.
California Responsible Beverage Service (RBS) Certification required within 60 days of hire.
ServSafe Manager Certification (or equivalent) required, or must be obtained within 30 days of hire.
Minimum of 4 years of progressive restaurant management experience, with demonstrated readiness to assume a General Manager role.
Solid financial acumen, including P&L ownership, budgeting, forecasting, and labor and cost control.
Strong floor presence and guest-facing leadership in a fast-paced, elevated environment.
Good food and wine knowledge, including California wines and craft cocktails.
Working knowledge of California labor laws, wage and hour requirements, and responsible alcohol service.
Proficiency with POS, scheduling, and inventory systems, and Microsoft Office.

Responsibilities

Train across all front- and back-of-house functions to assume full General Manager responsibility at approximately 90 days post-opening.
Meet defined training milestones and performance benchmarks reviewed with the Director of Operations.
Progressively take ownership of scheduling, financials, hiring, and daily operations during the training period.
Own and analyze P&L performance, including sales, labor, cost of goods, and operating expenses.
Build and manage budgets, forecasts, and daily, weekly, and period reporting.
Control labor and food and beverage costs through scheduling, ordering, inventory, and waste management.
Manage cash handling, deposits, and POS reporting with accuracy and integrity.
Maintain a strong, visible floor presence during service to lead the team and ensure an exceptional guest experience.
Set and uphold service standards for a fast-paced, elevated bistro environment.
Resolve guest concerns promptly and professionally, turning issues into loyalty.
Lead pre-shift line-ups and drive execution during peak service.
Apply strong food and wine knowledge to support menu execution, guest recommendations, and staff training.
Partner with the Chef de Cuisine on menu, quality, and cost alignment.
Maintain knowledge of California wines and craft cocktails to support the beverage program and train front-of-house staff.
Recruit, train, schedule, and develop front-of-house and management staff in compliance with California wage and hour laws.
Ensure accurate timekeeping and that non-exempt staff receive required meal and rest breaks.
Maintain compliance with California labor laws, health codes, ABC regulations, and Cal/OSHA safety standards.
Coach, evaluate, and document team performance in partnership with the Director of Operations.
Ensure all alcohol service complies with California ABC laws and Responsible Beverage Service (RBS) requirements.
Confirm staff maintain valid RBS certification and follow ID verification procedures.