Job Title: General Manager 

Location: Blueys Mar Vista

Compensation: 80k DOE

Company: Blueys is run by a collective of friends who all love good food, great coffee, surfing, and being outdoors. We offer a casual, homely dining destination inspired by beach lifestyle.

Our food philosophy focuses on locally sourced produce, seasonal cooking, and healthy eating. Blueys menu offers elevated simplicity with fresh, flavorsome food and ingredients that shine. Since 2015, the Blueys brand has expanded from the flagship Santa Monica location to a second operation on Venice Blvd which is now evolving into offering dinner for its beloved community.

Position Overview: As the General Manager of Blueys Mar Vista, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will work alongside partner and Director, Shirley, who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality industry, a sense of flexibility, experience opening a food and beverage operation, and the ability to lead a team and growing concept to success.

Key Responsibilities Include (but are not limited to):

1. Leadership, Culture, and Team Management:
1. Provide strong leadership and guidance to the entire restaurant team, fostering a positive work environment and ensuring staff morale and motivation.
2. Maintain the coveted Blueys culture by expressing active listening skills, adaptability, showcasing a growth mindset, and being willing to work collaboratively.
3. Oversee the hiring, training, scheduling, and performance management of all restaurant staff with development planning. 
4. Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
5. Foster a culture of teamwork, collaboration, and continuous improvement.

1. Operations Management:
1. Ensure smooth day-to-day operations of the restaurant, including opening and closing procedures, and inventory management.
2. Work alongside the Kitchen Team to monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
3. Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
4. Regularly review and update standard operating procedures to optimize efficiency and minimize waste in both product and labor costs.
5. Support ownership in the development and management of event programming including onsite private events and offsite catering.

1. Customer Service:
1. Lead by example in delivering exceptional customer service, setting the standard for the restaurant team.
2. Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
3. Continuously seek opportunities to improve the overall guest experience, striving to exceed guest expectations.
4. Has a general awareness of others needs and is able to predict them effectively.
5. Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
6. Operate with appropriate speed and efficiency without sacrificing elements of quality.
7. Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.

1. Financial Management:
1. Develop and manage the restaurant's annual budget with an emphasis on dinner and alcohol sales, ensuring cost-effective operations and maximizing profitability.
2. Implement effective cost-control measures without compromising quality or service.
3. Collaborate with the restaurant ownership to develop strategies for increasing revenue and driving business growth.

1. Adherence to Policies and Regulations: 
1. Ensure compliance with all relevant laws, regulations, and company policies.

Qualifications and Skills:

• Previous experience of minimum 2+ years in a similar role in the restaurant industry.
• Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
• Strong organizational and multitasking abilities, with exceptional attention to detail.
• Excellent communication and interpersonal skills, with the ability to build rapport with both staff and guests.
• Sound financial acumen and the ability to analyze and interpret financial data.
• Passion for the hospitality industry and a commitment to delivering outstanding service.
• Knowledge of health and safety regulations and best practices.
• Flexibility to work evenings, weekends, and holidays as required.

Blueys provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.