General Manager

Pastini Old Mill•Bend, OR

5h•$74,000 - $80,000•Onsite

About The Position

Becoming a member of the Pastini family is an opportunity to become one of the very best. You will lead the development of a team, create experiences for our guests through hospitality and amazing food, and be a part of a successful business where people come first. Our positive, service oriented culture is full of opportunities for you to learn, grow professionally and inspire others to succeed. The General Manager (GM) is responsible for the complete operation of a single Pastini Pastaria restaurant. This includes hiring kind, caring and friendly people who consistently execute to a high standard and the training and development of management and hourly teams. It also includes all aspects of financials, the daily execution of safety, sanitation and cleanliness, quality food preparation, exceptional guest service through hospitality and driving company initiatives. The GM is responsible for cleanliness and overseeing the repair and maintenance of the building and equipment. The GM is also responsible for communicating and administering all company policies, procedures and best practices, and for promoting a respectful workplace free of harassment and discrimination. The GM is responsible for these areas whether on or off the premises. The expectation is that the GM works 45-50 hours per week, or to the needs of the business. During weeks that include key holidays, meetings, trainings, inventory, new menu or special menu roll-outs, other special events or if the restaurant is understaffed, the expectation for hours worked may increase. Exposure to all meal periods, specifically during Friday and/or Saturday dinner service weekly is required. Productive weekly overlap time with members of the management team is required.

Requirements

Positive leadership and strong teaching skills
Complete financial responsibility
Strong team development skills. Ability to cultivate top-performing teams
Excellent interpersonal communications and presentation skills
Ability to positively influence and manage through others
Self-motivated individual with the ability to solve complex problems
Ability to work well and partner with others in a very team oriented environment
Passionate about hospitality- Provides guests and team with the highest standard of service
Ability to be flexible and gracious with change- and to drive change and growth initiatives
Foster a positive environment with high morale and a team commitment to Core Values
Required to use own car at times and must have valid Driver License and Auto Insurance policy
Make decisions with the best interest of the guest and our Core Values in mind
Positive, interactive floor presence required during peak business hours
Must hold self, management team and hourly employees accountable to expectations
Take complete ownership of the business and treating it as if it were your own
Follow Pastini’s policies, procedures and best practices
Operational Leadership: Leading the restaurant team through accountability by planning and executing successful day-to-day operations, by example and by being a role model of the standards and behaviors consistent with Pastini’s Core Values, Purpose, Goals and company culture.
Training and Development: Training and developing the restaurant team, including all members of management team and hourly employees.
Ensuring that employees are paid properly, attend training workshops, and are prepared for future career opportunities.
Documenting development is required by writing, delivering and taking action on performance reviews and development plans.
Team Building: Identifying talent, interviewing, hiring and on-boarding; participating in personnel decisions regarding the team, including transfers, promotions and terminations; ensures that schedules are written to meet the needs of the business so that an amazing guest experience is delivered; while maintaining financial responsibility.
Management: Performing administrative duties including accounting, payroll, inventory, ordering, proper cash handling, maintaining personnel files, communicating with HQ team, documenting in log book, etc.
Safety and Sanitation: Regular maintenance of restaurant is required to promote cleanliness and operation of all equipment, including the interior and exterior of the building.
Compliant with all local, state and federal regulations as well as Pastini expectations.
Delivery of high scores from the Health Department, third party and internal inspections.
Our People: Treat our employees with the same high level of respect that we give to our guests.
Be a positive leader and contribute to an environment where our people can be successful and thrive.
Hospitality: Generous and friendly treatment of guests, vendors and all employees of Pastini.
Financial Responsibility: Maximize profitability by meeting or exceeding budgeted goals of PNL with emphasis on sales, labor and food cost.
Sales: Maximize sales through accurate product knowledge, thorough training; hospitable service, developing raving fans, and providing our guests with an experience that “wows” and exceeds their expectations.
Partnership with Executive Leadership Team: Open and honest communication and collaboration regarding all plans of actions and execution of the business.
The General Manager is expected to be adaptable to the needs of the business.
They must use good judgment in every situation.
Decisions must be based on service and driving business.
Decisions are made by referencing Pastini resources and partnering with the District Manager.
In summary, the basic expectations of a GM include: Financially growing the business, open and honest communication, a commitment to personal and professional development by learning and growing daily, treating people with respect, doing what you say you will do, and following the law and our policies.
These must be executed with the guest and Pastini’s Core Values in mind.

Nice To Haves

Exposure to all meal periods, specifically during Friday and/or Saturday dinner service weekly is required.
Productive weekly overlap time with members of the management team is required.

Responsibilities

Lead the development of a team, create experiences for our guests through hospitality and amazing food, and be a part of a successful business where people come first.
Responsible for the complete operation of a single Pastini Pastaria restaurant.
Hiring kind, caring and friendly people who consistently execute to a high standard.
Training and development of management and hourly teams.
Overseeing all aspects of financials, the daily execution of safety, sanitation and cleanliness, quality food preparation, exceptional guest service through hospitality and driving company initiatives.
Responsible for cleanliness and overseeing the repair and maintenance of the building and equipment.
Communicating and administering all company policies, procedures and best practices.
Promoting a respectful workplace free of harassment and discrimination.
Leading the restaurant team through accountability by planning and executing successful day-to-day operations, by example and by being a role model of the standards and behaviors consistent with Pastini’s Core Values, Purpose, Goals and company culture.
Training and developing the restaurant team, including all members of management team and hourly employees.
Ensuring that employees are paid properly, attend training workshops, and are prepared for future career opportunities.
Documenting development by writing, delivering and taking action on performance reviews and development plans.
Identifying talent, interviewing, hiring and on-boarding; participating in personnel decisions regarding the team, including transfers, promotions and terminations.
Ensuring that schedules are written to meet the needs of the business so that an amazing guest experience is delivered; while maintaining financial responsibility.
Performing administrative duties including accounting, payroll, inventory, ordering, proper cash handling, maintaining personnel files, communicating with HQ team, documenting in log book, etc.
Regular maintenance of restaurant to promote cleanliness and operation of all equipment, including the interior and exterior of the building.
Ensuring compliance with all local, state and federal regulations as well as Pastini expectations.
Achieving high scores from the Health Department, third party and internal inspections.
Treating employees with the same high level of respect given to guests.
Being a positive leader and contributing to an environment where people can be successful and thrive.
Providing generous and friendly treatment of guests, vendors and all employees of Pastini.
Maximizing profitability by meeting or exceeding budgeted goals of PNL with emphasis on sales, labor and food cost.
Maximizing sales through accurate product knowledge, thorough training; hospitable service, developing raving fans, and providing guests with an experience that “wows” and exceeds their expectations.
Maintaining open and honest communication and collaboration with the Executive Leadership Team regarding all plans of actions and execution of the business.
Being adaptable to the needs of the business.
Using good judgment in every situation.
Making decisions based on service and driving business, referencing Pastini resources and partnering with the District Manager.
Financially growing the business, open and honest communication, a commitment to personal and professional development by learning and growing daily, treating people with respect, doing what you say you will do, and following the law and our policies.