General Manager

JOB OVERVIEW

Under the guidance and direction of the Chef Partner perform assigned responsibilities necessary for the timely service of our guests and to the profitable and efficient operations. As the leader of the front-of-house (FOH) team, the General Managerr is responsible for ensuring each guest has an exceptional experience by creating and maintaining a work environment where employees are motivated, respected, and inspired. This position leads through a strong commitment to hospitality, integrity, accountability, and company culture, embodying leadership that is hands-on, supportive, and operationally excellent.

RESPONSIBILITY AND SPAN OF AUTHORITY: 

FINANCIAL

• REVENUE
• In accordance with budget, manage to target revenue goals by creative strategy in the reservation platform
• In accordance with established budget, responsible to communicate & manage all respective departments of their budgetary goals of top & bottom line
• LABOR
• Meet labor budget goals– monitor and audit in times/out times, job codes for payroll.
• Reconcile and audit tip pool, calculations and daily recording
• Submit employee time keeping and approvals on punch in/out corrections to payroll.
• BEVERAGE
• Maximize and meet targeted revenue goals for all beverage categories; wine, liquor, cocktails, N/A beverage 
• Review weekly beverage pmix to formulate sales strategies for the FOH team and make recommendations on product rotation, purchasing and pricing for all beverages 
• Coordinate beverage education for FOH staff 
• Meet targeted COG’s for beverage program  
• Verify coding of invoices to appropriate account through Restaurant 365 and submit to accounting 
• Ensure recipe documentation and archiving of all cocktail recipes
• SALES AND REPORTING
• Track covers, ensuring OpenTable and the POS are reconciled
• Oversee OpenTable and assist with POS maintenance

HUMAN RESOURCES AND ADMINISTRATION

• Place recruitment ads
• Conduct new employee interviews and coaching sessions
• Ensure submittal of all new hire paperwork & PERSONNEL ACTION FORMS (PAF) forms for new hires, changes to employment statuses and terminations
• Maintain and uphold all staff to professional appearance guidelines and standards of conduct as detailed in the BS Comedor handbook
• In conjunction with Chef Partner, write employee evaluations and performance reviews for FOH staff
• Coach and document employees in accordance with proper Human Resources practices
• Being the primary point of contact of leadership with the Sprout LA office

OPERATIONS

1. General

• Ensure the Compilation of materials needed for service. This includes; menu changes, list of VIP guests and notes. Plan for the services in coordination with the rest of the management team
• Review applicable BEO functions sheets in coordination with the rest of the management team, overseeing the events team (when applicable)
• Attend & lead leadership meetings

1. Service

• Orate pre-shift and FOH staff service meetings with educational topics
• Within the service guidelines as set by BS Comedor, execute the sequence of service
• Team player striving for the best every day on behalf of the team & guests
• Be a leader for the team, stepping in whenever necessary as the senior member
• Create systems and procedures for all aspects of service
• Responsible for the overall training and performance of the FOH team, assisting the Chef with BOH when appropriate

1. Facility Management 

• Conduct thorough weekly property walk-through, schedule any noted repairs needed  
• Approval and delegate to relevant department managers any maintenance issues 
• Verify service and cleaning visits are occurring
• Ensure timely invoice submission for services 

GUEST RELATIONS AND RESERVATIONS

1. Manage Reservation, Marketing & Public Relations

• Meet weekly reservation goals and cover counts through creative strategy
• Manage all communication as it relates to reservation policies and procedures
• Evaluate and implement best practices regarding phone operations ie: scripts for calls, forms, gift certificates, etc.
• Block and open reservation slots whilst managing thresholds to maximize the covers in OT in an efficient and profitable manner
• Manage our OT profile, including participation in special promotions ie. Mother’s Day, New Years’, special events
• Ensure digital marketing is executed well both aesthetically, grammatically & systematically.
• Be the point of contact for all PR inquiries

1. Guest Relations

• Oversee the proper management of guest correspondence via email and phone ensuring responses are timely to reservation and special requests
• Responsible for guest follow up - manage communication via Yelp, OT, Trip Advisor and other feedback sites in coordination with the management team

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent BS Comedor professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS

Education:

High School Diploma or equivalent, University or college degree preferred

Relevant Work Experience:

2+years of relevant working experience & versed in arts, culture & travel

Certification / Achievements:

Higher level education in F&B

ESSENTIAL FUNCTIONS:

 Communication Skills:

 Strong interpersonal skills. Ability to communicate clearly and concisely.

 Leadership Skills:

 Positive and one who models with genuine intent

 Physical Requirements:

Able to work in a fast paced and changing environment.

Able to reach, bend, stop periods of time.
Able to lift up to 50 pounds