General Manager

Scratch Restaurants Group•Santa Barbara, CA

About The Position

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts. The General Manager oversees all aspects of the Dining and Service operations including service & chef team, daily planning, fiscal responsibilities, beverage program, labor monitoring and scheduling, beverage ordering, purchasing admin and general supplies, maintenance of hygiene and sanitation, employee management retention and development. These duties are carried out to align with the culture. POSITION SUMMARY The role of the General Manager is to provide primary support to the Chef de Cuisine (and vice versa) and to have direct oversight of the Beverage Program. The GM will need to possess, deliver, practice and utilize strong management and leadership skills; quick and fair decision-making abilities; and a strong work ethic. The position is responsible for the various tasks involved in the overall operation of the restaurant including managing labor and beverage costs, measuring success of guest experiences, maximizing staff retention and scheduling. The position requires availability to work and special events. Must also be available to be on-site, via email or phone to address pressing restaurant/business issues and needs.

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