CATCH HOSPITALITY GROUP is hiring a General Manager for two new SOHO concepts.
We have a very active environment that requires high level critical thinking. Abundant active feedback is the culture, and our the team relentlessly pushes forward the definition of “great”.
Must have senior level management experience in within a high-growth brand at a relevant hospitality company for a minimum of 5 years, a minimum of 3 years of experience a General Manager overseeing revenue levels of $15M or more.
Applicants who meet this criteria will be offered a relocation package.
Leadership Qualities:
Spark Plug
That person in the room you feel compelled to meet. Lighting in a bottle.. This person thrives in a dynamic, fast-paced environment.
Relentlessly Kind
Kindness is as natural as breathing air. This person can’t help but make others feel genuinely appreciated, seen, and heard in their presence. Passionate & high integrity leader.
Active Listener & Effective Communicator
This person welcomes candor. While in conversation, this person puts their phone away to be present. They are thoughtful when they speak & can effectively communicate with all levels of staff.
Head Coach
Knows the players, knows how to motivate them, how to challenge them, how to inspire them to level up. Plays to win. Has a bias for the importance of talent and training, and is able to build meaningful relationships grounded in trust with a diverse team.
Talent Scout
This person has the ability to identify humans and help them shine.
Non-Negotiable Standards
Bespoke eye for detail. E V E R Y detail counts. Relentless focus on improvement and raising the bar. Balances inspiration and accountability.
Opportunist & Executor
Best is never enough, it’s tomorrow’s 2nd place. This person has the intellectual horsepower/problem solving ability to identify issues & implement change before the next shift. Balances scrappiness with finesse. Leans in harder when times are good.
Humility Endurance Factor
This person has the humility of a pro baller committing to go back to college to play for the next 4 years. Every day is the 1st day. This person has the patience & adaptability to be an active student again despite having already gone pro.
Insatiable Appetite to Learn & Grow
If you’re comfortable, you’re not growing. Learning means living in the state of slight discomfort & this person thrives on that edge. Eager to take on new challenges with open-mindedness, respecting team, peers, and leaders. Can think high and low.
Qualifications:
Proven success rising through the ranks of hospitality organizations known for their brand, service and customer loyalty.
Exposure to high-growth brands while reporting into senior management.
Experience launching, scaling and improving operations.
Strong floor presence with a detailed understanding of Front of House operating procedures.
Proven leader capable of mentoring other leaders through a combination of inspiration and accountability.
Ability to leverage a strong personal network of hospitality talent.
Servant Leadership mentality with the ability to quickly adapt to a strong and established vibe driven culture.
Proven commitment to supporting the team at all levels.
Highly intuitive, problem solving nature – able to identify operational issues and create solutions.
Demonstrated success with exceeding financial, customer and employee engagement/retention goals.
Experience with state & city specific general permits & compliance; Oversee facilities
THE RESPONSIBILITIES
- Daily oversight of managers and their performance as it relates to standards and expectations set forth by the Directors, and Partners.
- Function as the management representative chiefly responsible for the day-to-day supervision of all Front of House.
- A complete understanding of restaurant financials as it relates to revenue, costing, labor, controllables, non-controllables, and the ability to affect change in all areas, to increase sales and productivity. Manage all allocated cost projections and forecasts set forth by corporate.
- Lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and restaurant menu additions.
- Meets guests and develops relationships to manage the restaurant from a promotional angle.
- Acts as an ambassador to CHG Culture.
- Handle all guest relations issues when guests call i.e. Chargebacks, staff issues, lost items, etc.
- Upholds all human resources best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations.
- Follows and ensures compliance of all CHG policies and standard operating procedures as outlined in the Employee Handbook.
- Approve time records and overtime requests of restaurant personnel to meet the restaurant's needs.
- Manage the restaurant and the quality of work performed by all subordinates. Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards.
- Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant.
- Implement and enforce company policies against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the company's equal opportunity standards.
- Directly supervise and oversee the work of all employees, including the Front of House Managers and hourly employees. Schedule all Front of House employees. Interview and hire Front of House staff based business levels & budget.
- Plan the work of all Front of House employees, assign work, prioritize work of personnel, and make changes to assignments and priorities based on an independent assessment of the restaurant's needs, the present volume of business, peak periods, the receipt of new inventory, the sales and merchandizing opportunities perceived, and other factors deemed pertinent.
- Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service.
- Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks. Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.
- Evaluate and review the performance of Front of House personnel both formally by conducting "one on one" evaluations and informally on a quarterly basis with all salaried.
- Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written reprimands, suspensions, demotions, and terminations.
- Re-train employees as necessary and appropriate and orient new employees regarding company and restaurant policies and procedures and expectations regarding performance.
- Teach and motivate employees regarding customer service skills, techniques, knowledge of product, and performance standards.
- Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment.
- Maintain knowledge and understanding of employment laws, such as employment discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management duties in a fair and lawful manner.
- Is capable of mentoring and leading subordinates in an inspiring and constructive manner, with the ability to teach Front of House operations to managers and hourly employees.
We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws.
EOE
