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Double Zero Venice  hiring Assistant General Manager in Los Angeles, CA

Double Zero Venice More Info

Full Time • Salary (Based on Experience)
Expired: May 21, 2022

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Required Years of Experience

2 years


Job Details
Assistant General Manager - Double Zero Venice

Job Overview

Join the Matthew Kenney Cuisine Team.

A little about us:

Matthew Kenney Cuisine is an integrated, California-based lifestyle company. The brand provides innovative, high-quality products and services in the culinary art and wellness markets through its six business segments: hospitality, education, media, products, wellness, and services. We currently operate in more than 10 major cities internationally.

The foundation of our work is based on proprietary techniques and creative thinking applied to prepare minimally processed, plant-based cuisine that is both refined and healthful. When it comes to what we eat, we see things differently than others. Aligned with a world rapidly embracing the need for a healthier diet and an increase in plant-based food consumption, we are crafting the future of food.

MISSION:

Crafting the Future of Food

VISION:

Through a shared commitment to excellence, we are dedicated to an uncompromising quality of cutting-edge cuisine, exceptional service to our guests and team members, and the creation of an inviting, healthy, and caring environment for all.

OUR TEAM MEMBERS:

Connected to our mission ( Plant-based, All Vegan, Crafting the Future of Food)
Hospitality and growth mindset
Passion to serve
Committed to training and development
Necessary skill and experience
Ability to relentlessly execute operating standards

COMPENSATION:

Competitive Salary based on experience, no health benefits offered. 

Job Details

Lead a restaurant with one of the fastest-growing plant-based lifestyle brands present today. As the General Manager you will have total operational and financial responsibility for the unit, directly perform hands-on work on an ongoing basis to ensure proper employee training, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant. You will provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence. The General manager will drive all operating standards and report directly to ownership and the Director of Hospitality. They will work in partnership and on marketing initiatives to sustain and grow the business. They will closely partner with the Executive Chef and help to oversee consistent high quality of food presentation, cost, and quality.

RESPONSIBILITIES & DUTIES

Control day-to-day operations by scheduling shifts, ordering supplies, and developing the restaurant team
Control day-to-day operations by scheduling and monitoring labor, ensuring the unit is up to par with supplies and inventory through proper organization and delegation to the management team.
Manage and develop AGM and Floor Managers
Ensure Occupational Safety and Health Act, local health and safety codes, and company safety to maintain security and assure policies are met
Control Profit & Loss (i.e., budget attainment both revenue and labor) by following cash control, security procedures, maintaining inventory, managing labor, review financial reports, and taking appropriate action to maintain and monitor P&L across all categories listed
Recruit, interview, and hire FOH team utilizing company interview procedure, conduct performance review, take disciplinary action to ensure company standards are met by all employees, motivate and train staff daily
Ensure maintenance and equipment, facility and grounds through the use of a Preventive Maintenance Plan based on company standard
Guarantee food quality and 100% customer satisfaction by auditing menu items and service performance
Ensure complete and timely execution of corporate and marketing programs
Provide a safe working and customer experience environment by facilitating safe work behaviors
Manage and train staff in compliance with Matthew Kenney Cuisine Guidelines
Maintain strong leadership and management skills to work with a variety of employees at different skills levels and varied backgrounds
Investigate and resolve complaints concerning food quality and service
Supervise the operation of the bar to maximize profitability and ensure legal compliance with alcohol and beverage laws and regulations
Direct hiring, training, disciplining, and scheduling of food service personnel to ad with company standards
Set excellent customer service and work examples
Work with Chef de Cuisine or Executive Chef for efficient provisioning of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
Ensure and maintain restaurant compliance with all health and safety regulations
Work with other Management personal to plan marketing, advertising, and any special restaurant functions
Review and monitor, with accounting personnel, expenditures to ensure that they conform to budget limitations and work to improve performance
Actively participate as a member of the Management team, including enforcement of restaurant policies and procedures
Monitor staffing levels to minimize cost and increase productivity
Recommend staffing needs according to business levels
Proactively manage labor costs and purchasing and utilization to maximize cost efficiencies
Maintain and enforce proper timekeeping policies and procedures consistent with wage and hour regulations
Receive products, verify invoices and freshness of merchandise

QUALIFICATIONS

Four-year degree in Hospitality, Hotel, or Restaurant Business Management or an equivalent combination of education and experience preferred
A minimum of 2-4 years in upscale high-volume restaurant management or regional director experience
Local market experience preferred
P & L and COGS experience and history of interaction with Accounting personnel
Experience in maintaining all aspects of operations including HR-related responsibilities
Strong organizational skills and ability to prioritize and meet deadlines
Team player with a positive attitude and problem-solving skills
Demonstrated working knowledge of Local state employment laws
Extensive customer service and resolution skills
Excellent communication skills
Working knowledge of Open Table, Seven Rooms, Micros or other POS, as well as strong Microsoft Excel and computer skills
Ability to work a flexible schedule inclusive of weekends and holidays
Must have exceptional verbal, written, and clear communication skills
Fluency in another language, a plus
Ability to establish and maintain effective relationships with management, employees, and the general public while listening to concerns when necessary
Demonstrates integrity, tact, diplomacy, and a commitment to Matthew Kenney Cuisine company values
Must be able to work independently, under pressure, and use sound business judgment
Problem-solving, reasoning, motivating, and organizational abilities
Servsafe Certified
*50 hour work week.

    Compensation Details

    Compensation: Salary (Based on Experience)

    Benefits & Perks: Paid Time Off, Dining Discounts

    View Job Description

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    Part of Matthew Kenney Cuisine