General Manager

Behind The Scenes Catering & Events•San Diego, CA

34d•$90,000 - $110,000

About The Position

We are looking for a General Manager for a high-volume coastal restaurant in La Jolla, open for breakfast, lunch, and dinner. The restaurant offers views of the coastline with a chef-curated menu. The General Manager is responsible for overseeing and managing all aspects of the restaurant's operations. The primary function is to ensure excellent customer service, maximize profitability, maintain high-quality standards and create a positive work environment. The G.M. leads a team of employees, implements company policies and procedures, and upholds quality and safety standards. Strong leadership skills, industry knowledge, and business acumen contribute to this role’s success.

Responsibilities

Team Management and Development:
Recruit, train, and supervise a team of Front of the House employees, including hiring, scheduling, and performance management. These positions include but are not limited to Cashiers, Baristas, Servers, Runners/Bussers, and Bartenders.
Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
Provide coaching and mentorship to team members, ensuring their professional growth and development.
Conduct pre-meal huddles to communicate goals, policies, and operational updates.
Operations Management:
Oversee day-to-day operations to ensure smooth functioning of the restaurant.
Develop and enforce standard operating procedures (SOPs) for various areas, including front-of-house, back-of-house, and customer service.
Maintain a clean, safe, and welcoming environment for both employees and guests.
Monitor financial performance, review financial statements, and implement strategies, maintain inventory levels, and implement cost-control measures to maximize profitability.
Customer Service and Guest Relations:
Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
Handle customer feedback, complaints, and resolve any issues promptly and professionally. Train in de-escalation.
Regularly interact with guests, build relationships, and address their needs and concerns.
Implement strategies to enhance the overall dining experience and promote repeat business.
Collaboration and Communication:
Collaborate with the kitchen staff to ensure timely food preparation and quality control.
Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
Health, Safety, and Compliance:
Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
Train staff on proper safety procedures and maintain documentation for health inspections.