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General Manager
Atelier Crenn
3127 Filmore St, San Francisco, CA 94123
Atelier Crenn hiring General Manager in San Francisco, CA

Atelier Crenn hiring General Manager in San Francisco, CA

Atelier CrennMore Info

Full Time • Salary (Based on Experience)
Expired: Apr 29, 2020

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Requirements

4 years


Job Details

Atelier and Bar Crenn is looking for a General Manager of their partnering restaurants. The general manager will oversee and manage all areas of the restaurants and make front of house final decisions on matters of importance. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverages, supply, utility and labor costs. Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff. Maintain guest satisfaction and employee satisfaction to consistently improve the image of the company and increasing revenues.

Qualities required:

  • Restaurant Management FOH 3-5 years  Managerial and leadership skills.
  • Hospitality and operations expert in the luxury food and beverage industry with Excellent food and Beverage knowledge.
  • Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus.
  • Knowledge of computers (MS Word, Excel)
  • Be able to make decision, Solve problem and  lead a full Brigade including BOH team
  • Expertise includes operations, P&L analysis, management development, cost controls, health and safety practices and five-star service standards 
  • Have excellent time management  
  • Adopts an incredible business philosophy with emphasis on a positive culture, incorporating proven systems and implementation of SOP's
  • Leadership traits include honesty, strong work ethic and an overall moral integrity with a hands-on management style
  • Expertise includes operations, P&L analysis, management development, cost controls, health and safety practices and five-star service standards.
Responsibilities: 
  • Maintain high level of service and Michelin star standard by educating the staff of French service technique, culture and developing a personalized customer service 
  • Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
  • Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
  • Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
  • Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications
  • establish personal networks; benchmarking state-of-the-art practices; participating in professional societies.
  • Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Coordinate menu change with the chef de cuisine.
  • Investigate and resolve complaints concerning food quality and service.
  • Manage shifts which include: daily decision making, scheduling, planning while upholding.
  • Provide direction to employees regarding operational and procedural issues. 
  • Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. 
  •  Conduct orientation, explain the culture philosophy, and oversee the training of new employees. 
  •  Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. 
  •  Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. standards, product quality and cleanliness.
 
Atelier and Bar Crenn is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment is decided on the basis of qualifications, merit, and business need.


Compensation details

Competitive wages. Health insurance. PTO accumulation beginning Day 1. Commuter benefits. 401K available. Health & Fitness discount. Employee discount at our restaurants. Semi-annual scholarships rewarded.

View Job Description

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French

Fine Dining

1 Employee Recommendation

Part of Crenn Dining Group

(415) 440-0460

Awards
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