General Manager

Scratch Restaurants Group•Los Angeles, CA

17d•$90,000 - $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 based on 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 is responsible for overseeing all aspects of the dining and service operations. This includes managing the service and chef teams, daily planning, financial 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. All duties are performed in alignment with the company culture.

Requirements

Maintain professionalism at all times, including on social media, as 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

Oversee all aspects of dining and service operations, including service and chef teams, daily planning, fiscal responsibilities, beverage program, labor monitoring and scheduling, beverage ordering, purchasing of administrative and general supplies, maintenance of hygiene and sanitation, and employee management, retention, and development.
Provide primary support to the Chef de Cuisine and have direct oversight of the Beverage Program (Wine, Sake, Whiskey, and Cocktails).
Deliver and utilize strong management and leadership skills, quick and fair decision-making abilities, and a strong work ethic.
Manage labor and beverage costs, measure guest experience success, and maximize staff retention and scheduling.
Ensure each guest receives outstanding service by providing a warm and inviting environment, greeting and acknowledging every guest, and maintaining elevated standards, product knowledge, and a solid understanding of service mechanics.
Communicate concisely with the Chef de Cuisine and team regarding protocol changes, menu knowledge, beverage knowledge, and service changes.
Perform performance improvement plans and/or disciplinary actions when applicable.
Perform regular employee evaluations.
Coordinate with Human Resources for new employees’ proper onboarding.
Prepare FOH shift schedules on a bi-weekly basis.
Handle guest issues or complaints professionally, promptly, effectively, and courteously.
Answer general inquiry emails, questions, and return voicemails in a timely manner.
Communicate with the Reservations Department.
Constantly monitor guest reservations on a daily, weekly, and monthly basis.
Monitor restaurant maintenance and compliance with safety and hygiene regulations.
Manage FOH/BOH hours for payroll, including reviewing clock-in/out times, breaks, overtime, and sick leave.
Responsible for ordering, purchasing, and inventory control.
Utilize Requisition forms when necessary.
Responsible for daily input of PlateIQ.
Understand daily sales, labor, and beverage costs, aiming to meet required percentages.
Educate the team on how to maintain costs.
Complete, implement, and execute assignments, projects, and duties as directed by Management.