Middle Child Clubhouse is hiring a General Manager to oversee the front-of-house operations for our AM and PM services. This includes a more casual, counter-service experience during the day, and an elevated full-service experience at night, plus a private dining room. The General Manager oversees both the AM Service Manager and the PM Service Manager, and their respective teams, to ensure an outstanding guest experience and smooth service across dayparts.

This General Manager collaborates often with the Executive Chef to make sure our menu aligns with our concept, guest needs, and staffing structure. They will report directly to an Operations Manager in charge of all Middle Child locations. In addition, the General Manager coordinates private events for the restaurant, conducts all company onboardings for new staff, and runs payroll each week. Specific responsibilities can be found below.

This position requires prior management experience in high-volume settings. Clubhouse is a 90-seat restaurant doing two services each day, with up to 300 covers each service on our busiest days. And you're in charge of two managers and a 30-person staff. So if you're ready for that, we're ready for you. 

Hours are roughly 10am to 9pm, depending on the day. 55 hours per week expected. Health benefits, family leave, and PTO offered. No assholes allowed. We hire kind, community-oriented folks only. Middle Child is an employee-first company and a nice place to work. We'd like to keep it that way.

MANAGE HUMAN RESOURCES FOR THE RESTAURANT

• Promote a respectful, hardworking, and inclusive environment that prioritizes employee well-being and growth
• Onboard all new FOH and BOH employees according to company procedure
• Run weekly payroll, ensuring total accuracy for hours worked, tip distribution, PTO, and deductions
• Collaborate with the Ops Manager to update our Employee Handbook, yearly calendar, and Manager Manuals
• Create opportunities for staff bonding and continued education

DEFINE, DOCUMENT, AND IMPROVE OUR FOH SERVICE FOR THE AM, PM, AND BAR

• Engage with guests to build strong relationships and better understand their dining experience
• Maintain steps of service and a space that aligns with our concept,  guests needs, and staffing structure
• Maintain up-to-date Operations Manuals and Training Procedures to deliver on that service
• Identify consistent pain points with our service and space, creating long-term solutions with systems and training
• Ideate new ways to keep our guests excited and build the systems to implement them
• Maintain a singular guest experience across AM and PM service
• Oversee R&D and Ordering for the Café and Bar programs, ensuring proper food cost and ordering

MANAGE THE AM AND PM SERVICE MANAGERS

• Ensure both Service Mangers are relentlessly completing their responsibilities and daily checkpoints
• Touch base with Service Managers every day and host formal check-ins with each Manager once per week
• Double check schedules to make sure they reflect volume, RTOs, trainings, and individual skill sets (7shifts)
• Ensure Service Managers are training staff according to Training Procedures and assist when needed
• Create useful Daily Documents, like Allergen Guides and Cleaning Checklists for the Service Managers
• Pinpoint areas of improvement for the Service Managers and help them to solve them
• Facilitate communication between Service Managers to avoid lapses in the guest experience
• Assist the Service Managers in their daily responsibilities and cover the floor when need be

OVERSEE THE AM FOH, PM FOH, AND BAR TEAMS

• Ensure all teams have high standards of hospitality, speed, and cleanliness, and a strong knowledge of our offerings
• Make sure that all new systems and dishes, changes to systems and dishes, team feedback, and company updates are memorialized in an email, then addressed in lineup and reinforced during service by our Service Managers
• Maintain correct staffing levels and an appropriate labor cost for all teams, conducing job searches and hiring as needed
• Train new staff on our Operations Manuals and schedule future checkpoints
• Conduct warnings, disciplinary action, and terminations as required

OVERSEE EMPLOYEE RAISES AND REVIEWS FOR THE THE AM FOH, PM FOH, AND BAR TEAMS

• Make sure Service Managers are conducting employee reviews for each employee every 6 – 7 months
• Review rough drafts of employee reviews from service managers and provide thoughtful feedback
• Provide Ops Managers with a final employee review and compensation recommendations 7 days prior to the scheduled review
• Create and maintain a Raise and Review document for all positions in the FOH and Bar

MANAGE OUR FOH TECHNOLOGIES

• Monitor and optimize Resy, alongside the PM Service Manager
• Manage the Clubhouse Gmail Inbox, forwarding emails to the appropriate Service Managers when required
• Write a monthly email to all FOH and BOH managers, detailing upcoming reviews, events, sales trends
• Ensure Toast POS, printed menus (Canva), online menus (Sanity), Resy, OOMA, and Loyalist are always up-to-date
• Organize our Google Drive and provide access when needed
• Monitor Toast financials to manage voids, comps, and refunds and to pinpoint ways to drive revenue
• Respond to online reviews and customer complaints in a professional manner

COLLABORATE WITH THE BOH TEAM FREQUENTLY

• Facilitate a positive relationship between the FOH and BOH teams
• Work with the Executive Chef to make sure that our menu “makes sense” for our concept, gusts, and staffing structure
• Communicate with the Executive Chef to make sure the BOH delivers on our style and pace of service
• Monitor data (Toast sales, trends, reviews, anecdotal evidence from staff) to provide food and costing recommendations to the Chef

COORDINATE EVENTS

• Maintain our Events Manual, Events Planner, and optimize our events offerings
• Respond to event leads in a thoughtful and timely manner, ideally within 48 hours
• Book events using the Events Form, collect payments, create calendar invites and run-of-shows documents, and follow up prior to the event
• Communicate events to Service Managers and Executive Chefs in a timely manner, to allow for appropriate menu planning and staffing
• Distribute a weekly Events Email to detail this week’s events and providing the run-of-show

FACILITIES AND COMPLIANCE

• Ensure all facilities and equipment are in working order and that all teams have sufficient equipment and tableware
• Conducting mock Health Inspection drills during the month prior to Health Inspection
• Ensure Ramp Certification and Serve Safe
• Pay monthly rent
• Order linens

EXHIBIT AN ABILITY TO ORGANIZE AND IMPROVE, WITHOUT THE NEED FOR MICROMANAGEMENT

• Provide a weekly to do list to Ops Manager and Ownership, outlining the week’s priorities and making note of long-term tasks
• Adhere consistently to the daily schedule provided by our Ownership and Ops Manager
• Utilize any organizational tactics that allow you to deliver on your duties relentlessly and thoughtfully
• Show emotional regulation, professional consistency, attention to detail, and a growth mindset
• Ask for help before it’s too late

Middle Child is an equal opportunity employer and is striving to provide an inclusive and equitable environment. Middle Child recruits, trains, and compensates regardless of race, gender, religion, gender identity, sexual orientation, color, national origin, genetics, disability, age, or veteran status. Middle Child believes that diversity in hiring creates a more robust and healthier work environment for all, and we are looking for people that believe the same.