Title: General Manager
Reports to: Owner & Director
Classification: Exempt

Summary of Position:
The General Manager directs and coordinates the activities of all FOH staff and restaurant facilities
and aids ownership in formulating and administering organization policies by performing the
following duties personally or through subordinate managers and employees.

Essential Functions
 Managers all FOH Staff: Recruiting, coaching, mentoring, disciplinary procedures and
time management.
 Cultivate and maintain relationships with key VIP guests.
 Cultivate and develop restaurant event business: buy-outs, parties and special events.
 Participates in formulating and administering company policies, directing and
coordinating all divisional department activities to develop and implement long-range
goals and objectives to meet business and profitability growth objectives.
 Reviews analyses of activities, costs, operations and forecast data to determine
department or division progress toward stated goals and objectives.
 Confers with ownership and other administrative personnel to review achievements and
discuss required changes in goals or objectives resulting from current status and
conditions.
 Develops, reviews, updates and implements business strategic planning, including sales
with ownership approval.
 Manages Daily Staff Meetings.
 Sets the agenda and manages leadership meetings weekly.
 Manages and attends all staff meetings, P&L Meetings, management meetings and HR
meetings.
 Completes FOH staff schedules and attendance records.
 Completes FOH inventory procedures prior to placing the orders for FOH food and
supplies.
 Implements a cleaning and maintenance schedule for the Dining/Bar areas.

 Performs management administrative duties such as tip calculations, balance sheets and
submitting weekly finance/accounting and payroll packages to Accounting.
 Cooperate with all restaurant partners and work alongside kitchen and FOH personnel to
improve all aspects of the business.
Competencies:
1. Business Acumen.
2. Communication Proficiency.
3. Problem Solving/Analysis.
4. Project Management.
5. Strategic Thinking.

Supervisor Responsibility:
This role manages service and directs all FOH staff. The position is responsible for carrying out
supervisory responsibilities in accordance with the organization’s policies and applicable laws. This role will be in direct collaboration/partnership with the Executive Chef.

Work Hours:
This position requires working nights and weekends. In addition, attendance at restaurant off-
site events will be required.
Please be aware of the Company Request For Time Off Black Out Period: No RTO will be
granted from Thanksgiving Week until the week following New Year's.

Physical Demands:
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
Individuals may need to sit or stand as needed. The position requires walking primarily on a
level surface for long periods throughout the day. The employee may reach above shoulder
height or below the waist or lift as required to file documents or store materials throughout the
workday. Proper lifting techniques are required.
Position Type/ Expected Hours of Work:
This is a full-time, exempt position. Typical hours will require 5 shifts per week and average
approximately 50 hours per week.

Required Experience
 Minimum of 5 years of progressive restaurant experience with at least 2 years of fine
dining management level experience.
 Current Food Handlers Certification.
 General knowledge of employment regulations and laws.
 Be able to communicate and understand English.
 Have knowledge of the service and food and beverage operations.
 Should expect to work between 50 and 60 hours per week, including weekends.
 Proactively handle all staff and guest requests or concerns quickly with caring and
fairness.
 Be able to identify and develop staff members for future leadership roles.
 Be able to delegate and get work done through others.
 Demonstrate a leadership style that creates a positive working environment and remains
calm during stressful and emotional situations.
 Be organized in all areas (storage areas, side work, scheduling needs, etc.)

Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of
activities, duties or responsibilities that are required of the employee for this job. Duties,
responsibilities and activities may change at any time with or without notice.

AAP/EEO Statement
A16 is committed to equal employment opportunity. We will not discriminate against employees
or applicants for employment on any legally-recognized basis [“protected class”] including, but
not limited to: race; color; religion; genetic information; national origin; sex; pregnancy,
childbirth, or related medical conditions; age; disability; citizenship status; uniform
servicemember status; or any other protected class under federal, state, or local law.
In California, the following also are a protected class: race; religious creed; color; national
origin; ancestry; physical disability; mental disability; medical condition, including genetic
characteristics; genetic information; marital status; sex; pregnancy, childbirth or related medical
conditions; perceived pregnancy; actual or perceived gender; gender identity or expression;
sexual orientation; civil air patrol membership; service in the military forces of the State of
California or of the United States; military and veteran status; lawful conduct occurring during
nonworking hours away from restaurant premises; and age [40 or over]. Included in the
definition of each protected category is the perception of membership in a protected category and
an individual’s association with an actual or perceived member of a protected category.