General Manager

Ballast Point Brewing Company

21d•$90,000 - $110,000

About The Position

The General Manager is the leader of the restaurant and tasting room. They bring the Ballast Point brand to life for employees and guests, and are on point to run a sustainable, profitable, business. They must have exceptional knowledge of food and beverage and is dedicated to creating an extraordinary guest experience. The GM must be able to lead, train, develop, and inspire a workforce. The GM is required to have a strong knowledge of business financials. They will monitor an annual budget, labor controls, operating expenses, and P&Ls. They will be working with a dedicated group of talented chefs, managers, and team members that wish to grow with their supervisors and with the company. They have an exceptional work ethic and can communicate at any level. They are a natural leader, dedicated to their job and most importantly, passionate about Ballast Point.

Requirements

At least 3 years of GM experience and at least 5 years of management level experience in a fast-paced, high volume restaurant with at least $12 MM annual gross sales.
Proven customer service experience as a manager.
Extensive food and beverage (F&B) knowledge, with ability to negotiate contracts.
Familiarity with restaurant management software, like OpenTable and Toast.
Strong leadership, motivational and both interpersonal and intrapersonal skills.
Strong written and oral communication skills.
Financial management skills
Ability to use innovative thinking to bring out of the box ideas to build the success of our tasting rooms and kitchen.
Ability to work a variation of days, nights, weekends, holidays, and alternative work schedules.
Food safe and LEAD certified.

Responsibilities

Participates in administering company policies, directing and coordinating all divisional department activities to develop and implement long-range goals and objectives to meet business and profitability growth objectives.
Reviews analyses of activities, costs, operations, and forecast data to determine department or division progress toward stated goals and objectives.
Promote the restaurant in the community and on social media (in partnership with the Marketing team).
Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, on boarding, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Maintains 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.
Create, plan and execute events that showcase our brand beer and food
Work with Marketing on promoting the brand through location specific social media accounts and related outlets