General Manager

Scratch Restaurants Group•Seattle, WA

21d•$85,000 - $95,000•Onsite

About The Position

Scratch Restaurants was founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee with the goal of creating unique restaurant concepts rooted in an artisanal, "from scratch" approach to hospitality. The company currently features and is expanding its Sushi|Bar and Pasta|Bar tasting menu concepts. The General Manager will oversee all aspects of dining and service operations, including managing the service and chef teams, daily planning, fiscal responsibilities, the beverage program, labor monitoring and scheduling, beverage ordering, purchasing of administrative and general supplies, maintaining hygiene and sanitation standards, and employee management, retention, and development. These duties are performed in alignment with the company culture.

Requirements

Maintain professionalism at all times when outside of work and in social environments (including all social media outlets) – understanding that you are a representative of Scratch Restaurant Group
Ability to multi-task and prioritize projects/tasks
Excellent oral and written communication skills
Excellent hygiene
Guest focused attitude
Team focused attitude
Communication and team management abilities
Availability to work within expected hours of operation (e.g. evenings, holidays, weekends)
ServSafe certification is required
Ability to work collaboratively with Chef de Cuisine, Management and Team
Skills in effective time management, organization, multitasking, and prioritization
Maintain professional etiquette on the phone/email and in person
Proficient in Outlook, Microsoft Office Products and Mac OS
High school equivalent mathematical skills

Nice To Haves

Proficient in Tock and Toast preferred but not required

Responsibilities

Ensure that each guest receives outstanding guest services by providing a warm and inviting environment, including greeting and acknowledging every guest; and by maintaining elevated standards, having product knowledge, a solid understanding of the mechanics of service, and all other components of guest services.
Responsible for the Beverage Program – Wine, Sake (where applicable), Whiskey and Cocktails
Concise communication with the Chef de Cuisine and team regarding protocol changes, menu knowledge, beverage knowledge and service changes.
Performs performance improvement plans and / or disciplinary action when applicable
Performs regular employee evaluations
Coordinates with Human Resources for new employees’ proper onboarding
Prepare FOH shift schedules on a bi-weekly basis.
Handle any guest issues or complaints as they arise in a professional, prompt, effective and courteous manner
Answer general inquiry emails (specific to their home location), questions and returns voicemails in a timely manner
Communication with the Reservations Dept.
Constant monitoring of guest reservation on a daily, weekly and monthly basis
Monitor maintenance of the restaurant and compliance with safety and hygiene regulations
Management of FOH/BOH hours for payroll - including reviewing clock-in/out times, breaks, overtime, and sick leave.
Responsible for ordering, purchasing, and inventory control
Utilization of Requisition forms when necessary
Responsible for daily input of PlateIQ
Responsible for understanding daily sales, labor and beverage costs. Must aim to meet the required %
Educating the team on how to maintain costs
Complete, implement and execute assignments, projects, duties as directed by Management