General Manager

At Santa Cruz Co. we are focused on the design, development, and operation of hospitality brands that, at their core, are about bringing people together. For us, great hospitality is about quality, elegance, style, and fun. We exude a sense of joy in hosting, setting the stage for our guests to have exceptional experiences.

Position: General Manager

Reports To: Director of Operations

Status: Exempt

Position Summary:

The restaurant general manager ensures that all work objectives positively contribute to the restaurant. The manager creates targets and objectives to help the restaurant function smoothly and successfully. They ensure that guests can fully enjoy their visit to the restaurant and that employees are satisfied with their workload, responsibilities, and work culture.

Duties/Responsibilities:

• Leadership and coordination for Casa Cruz management team, inclusive of operations, guest relations, and facilities managers. Provide mentorship and support.
• Leadership for all FOH employees, including recruiting, selecting, training, ongoing management and development
• Floor presence during service, leader in guest relations and providing hands on service, maintain and elevate our standards of service
• Ensure the house is properly set at all times, inclusive of dining rooms, furniture, lights, music and anything that contributes to the environment and vibe at Casa Cruz
• Ensure the house is properly closed after every shift, this includes all guest spaces and FOH service areas such as bars, pantries, and dining rooms.
• Elevate training programs for staff and management including onboarding and continued development
• Maintain professional and positive communication with all employees
• Communicate effectively and respond to guest experience feedback
• Collaborate with communications on marketing strategy
• Lead and support outreach efforts by guest relations
• Confirm accuracy of Partner house accounts and guest profiles as we grow friends of house
• Prepare staffing schedules for FOH hourly staff and management within the payroll budget provided by the Director of Operations
• Submit accurate and timely payroll for FOH
• Accurate accounting SOP training and execution as directed by Director of Operations
• Financial planning with Director of Operations
• Ensuring cost control for operating expenses and labor
• Maintain relationships and manage all outside vendors, cost, quality and service
• Ensure Federal, State, and local law compliance
• Lead employee relations and progressive discipline at all levels
• Compliance with DOL guidelines, follow internal SOP
• Compliance with DOH regulations, ensure proper SOP for all FOH areas including pantries, bars and beverage storage locations
• Effective communication between internal team and external stakeholders
• Collaborate with Executive Chef on service standards and support all efforts to provide the highest level of product
• Maintain facilities inclusive of all FOH, guest facing spaces including pantries, bars, and beverage storage
• Conduct weekly manager meetings with proper agenda and meeting minutes circulated
• Conduct weekly executive meeting with Director of Operations with proper agenda and meeting minutes circulated
• Participate in P&L and executive meetings with Santa Cruz Co
• Positioned as a business leader communicating and executing tasks per the Director of Operations, presenting ideas and elevating service and offering at all levels
• Adhere to company procedures

Required Skills/Abilities:

• Associate or bachelor’s degree. Business Management degree desirable
• 5+ years previous service or supervisory experience at an operation with similar culinary, service, guest relation and operational standards
• Strong computer skills (Microsoft Office, Google Suite), and POS system (Toast)
• Considerable knowledge of mathematical calculations and budgetary analysis capabilities
• Ability to work a variable schedule, including weekends, and shifts from morning through late night
• Exceptional verbal and written communication skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.
• Time management and organizational skills.
• Excellent leadership, training, and developmental skills.

Key Competencies: 

• Decision-making, judgment, problem analysis and problem-solving, planning and organizing, resource management, communication, guest service focus, quality orientation, teamwork, coaching and mentoring
• Experience with directly supervising and leading a large team
• Excellent facilities and kitchen operation knowledge
• Ability to demonstrate leadership skills; inspire and motivate others to perform well
• Clear, strong, verbal and written communication skills and organizational skills
• Understand local health and safety requirements; ability to ensure that Department of Health standards are upheld 
• Ability to read, analyze and interpret general business documents, safety rules, technical, and governmental regulations 
• Ability to compose reports, business correspondence, task lists and procedure manuals
• Capability to effectively present information and respond to questions from managers, team members and guest in a professional manner
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse challenging situations and resolve conflicts
• Aptitude to apply creative solutions to practical problems and situations where limited standardization exists
• Capable of working independently and in a team environment; balances team and individual responsibilities
• The ability to carry out supervisory responsibilities in accordance with company philosophy, policies, and applicable laws
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour, and labor relations