Chef Aitor Zabala is seeking a skilled General Manager who will oversee all aspects of the restaurant's operations.
As the General Manager, your primary responsibility will be to lead, in coordination with the Chef de Cuisine, the front-of-house and back-of-house teams in delivering an unparalleled level of hospitality and service. Your leadership, attention to detail, and unwavering commitment to excellence will be critical to the success of the restaurant and the implementation of Chef Aitor’s vision.
The ideal candidate for this position has a proven track record of success in fine dining establishments and possesses extensive experience in restaurant management. You must have a deep passion for hospitality and a strong commitment to delivering memorable guest experiences. Additionally, excellent communication, mentorship, and interpersonal skills are necessary to manage and motivate the staff effectively.
The General Manager must understand that this is a new restaurant with big dreams. To reach our goals, everyone on the team will wear many hats.
Business Operations
- Oversee all facets of the restaurant's operations to guarantee exceptional service standards are met and maintained.
- Build systems and SOPs to manage inventory, ordering, and cost control measures that maximize profitability while ensuring exceptional quality of products and supplies.
- Fully understand and comply with all federal, state, county, and municipal regulations pertaining to the restaurant, employees, and guests' health, safety, labor, and documentation requirements.
- Collaborate with the leadership team to develop and manage budgets, forecast expenses, and identify cost efficiencies while maintaining integrity in financial and business decisions.
- Prioritize daily work schedules with the management team, anticipating business activity and staffing levels as needed to control labor costs and efficiency.
- Oversee, administer, and coordinate electronics, IT, software, and applications.
- Plan and execute events, both internal and external, to promote the restaurant and enhance its reputation.
Leadership & Service
- Recruit, train, and manage the staff to ensure that they deliver top-notch service to our guests.
- Create, administer, and maintain a staff recruitment, employment, and retention program.
- In conjunction with the Chef de Cuisine, maintain timekeeping, tip distribution, and payroll processing/submission in accordance with federal, state, local, and municipal regulations.
- Collaborate with the Chef to develop and execute a seamless experience from reservation inquiry to guest experience follow-up.
- Delegate tasks and responsibilities to supervisors and subordinates to meet defined goals and objectives.
- Maintain excellent relationships with guests, vendors, and the community to promote the restaurant's image and reputation.
- Fill in as needed to ensure the guest experience is never compromised due to operational or unforeseen challenges.
- Work closely with the expeditor, culinary team, and service team to ensure the integrity of the guest's experience.
- Display exceptional leadership by fostering a positive work environment, counseling employees when appropriate, and demonstrating a professional management approach.
- Manage the service team, providing direction and guidance to achieve quality standards and continuously mentor and deliver growth opportunities for staff.
- Ensure all employees maintain required food handling and sanitation certifications.
- Ensure staff adheres to proper grooming and hygiene standards, leading by example.
- Effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
- Administer prompt, fair, and consistent corrective action for any violations of company policies, rules, standards, and procedures.
- Work with the leadership team to develop and maintain training manuals and safety programs, and conduct periodic employee evaluations.
- Develop and implement policies and procedures to ensure the restaurant's success, including quality control, staff performance, and guest satisfaction.
Basic Requirements
- A minimum of 5 years of experience in restaurant management, with a particular emphasis on fine dining establishments.
- A demonstrated history of success in effectively leading and inspiring teams to deliver outstanding service and hospitality.
- Exceptional leadership, communication, and interpersonal abilities.
- A strong business acumen, including a deep understanding of inventory management, ordering, and cost control.
- A passion for hospitality and an unwavering commitment to excellence across all aspects of restaurant operations.
- Proactivity and self-motivation, coupled with a strong drive for progress and professional and personal growth.
- Current food safety management certification is mandatory. Training and certification will be provided if necessary.
- Deep understanding of California labor laws.
Physical Requirements
- Ability to perform the essential job functions consistently, safely, and successfully adhering to federal, state, and local standards
- Must be able to lift, push, pull, and carry up to 50 pounds
- Ability to stand and walk for prolonged periods of time
- Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
If your dream is to lead a world-class restaurant team and make unforgettable experiences for guests, and if you are a results-driven professional with a passion for hospitality, then we highly encourage you to apply for this thrilling opportunity.
