We are looking for an energetic, experienced General Manager to run front-of-house operations at Botanica. Botanica, which opened in 2017, is an ambitious, critically lauded restaurant in Silver Lake with an extensive natural wine program, a provisions market, and a farmer’s market-driven menu.
We're seeking someone passionate about warm hospitality and excellent service – and about upholding a restaurant culture based on respect, positivity, communication and sustainability. A fierce love for hospitality is a must, as is strong knowledge of service, food, and wine.
The GM’s responsibilities include developing and leading the FOH team and managing all daily operations of the dining room, bar and retail market (including our coffee, cocktail & natural wine programs) and of our e-commerce and wholesale business. The GM works closely with our Director of Operations and owner, as well as our Floor Captains who run service when the GM is off duty.
The ideal candidate has management-level FOH experience within an equally ambitious restaurant context, where their work regularly required problem solving, a high level of productivity and output, exceptional attention to detail, and administrative responsibilities.
A love of communication and collaboration are essential, as our management team works closely together on multiple facets of the business – policies, procedures, financials, culture, education and, of course, all aspects of service.
We’re looking for a hospitality pro who leads with confidence and grace, takes ownership and initiative, multitasks with efficiency, ideates and executes big ideas, comfortably accepts and provides feedback, and is excited to help run a multifaceted business. This is a position that includes a mix of daytime and evening services, with the expectation of an average 50-hour workweek.
What We Offer:
Competitive compensation, including health benefits, paid time off, potential bonuses, & dining discounts. A work environment based on the non-negotiable core values of nourishment, respect, equality, sustainability, positivity and professionalism. Management who cares deeply about your well being, satisfaction and success. Opportunities for long-term growth and evolution.
Primary Responsibilities:
- Hire, train and oversee front of house staff; create and uphold standards of operations and service; lead service that focuses on excellence and provides the best possible experience for all involved (both staff and patrons).
- Lead a culture of nourishing hospitality, based on respect, openness and accountability. Work tirelessly to create an open, inspiring, collaborative work environment.
- Work with the management team to troubleshoot all issues – whether with the space, customers or staff – with calm, confidence and a positive attitude.
- Manage FOH staff scheduling. Review and edit time sheets, input applicable tips not captured by the POS system; partner with the Director of Operations to support accurate payroll processing and labor reporting.
- Oversee beverage programs, including ordering, costing, inventory & menu updates. Work with Director of Operations on wine list.
- Manage reservation system, POS system and online ordering platforms.
- Assorted administrative duties, including: creating signage and market labels; creating and printing menus; updating menus across ordering platforms; scheduling the FOH team; assisting with tip sheets and payroll; working with BOH on menu bibles (menu ingredients and allergy info); and creating position-specific checklists and manuals.
- Support Director of Operations in HR duties.
- Assist in overseeing space maintenance and organization, both on-site and in our storage areas. Assist with overseeing repairs and equipment maintenance,
- Ensure daily execution of cleaning and upkeep of bar, market and dining room; create and enforce the highest level of sanitary and safety measures.
- Develop and foster guest relationships and repeat clientele.
- Provide insight into and strategy for the financial and operational success of the business. Work to increase sales and minimize costs (including food, beverage, supply, utility and labor costs).
- Comply with local, state and federal health department and labor standards.
- Market management and upkeep: creating artful and enticing merchandising, and timely and thorough product signage; labeling and stocking house-made market goods; daily organization, cleanliness and staff education.
- Conduct monthly inventory counts for market items, beer, wine, and spirits; maintain inventory records and manage weekly ordering of beverage, market, and operational supplies based on business needs.
- Support private events and catering operations in partnership with the Director of Operations, including responding to inquiries, preparing and printing menus, coordinating with chefs on counts and coursing, and acting as an on-site point of contact for events as needed.
- Manage online ordering platforms for retail and wholesale products shipped from the restaurant, coordinating with the prep/kitchen team to ensure accurate packaging and timely fulfillment.
- Assist with operational logistics as needed, including offsite supply tasks (garage runs to get supplies for market and catering, and dropping off/picking up cushion covers from cleaners)
Qualifications:
- Minimum 3 years of experience as a General Manager in a restaurant with similar hospitality and culinary values.
- Excellent communication skills to connect effectively with customers and co-workers.
- A positive attitude and ethics which support our values and culture.
- The ability to manage a fast-paced, high-volume, clean, service-oriented restaurant with a sophisticated culinary & beverage program.
- Strong time-management skills; the ability to multi-task, prioritize, and organize.
- Skill and experience with various restaurant tech platforms – OpenTable, 7Shifts, Toast, Paychex, Google Drive.
- A genuine passion for hospitality and an upbeat, fun personality.
- A proven ability to lead others and positively influence employee behavior.
- The ability to work a flexible schedule, with a mix of daytime and evening services.
- Excellent organizational skills and a ‘Can Do’ attitude.
Physical Requirements
This is a role that requires physical stamina – may carrying up to 50 pounds of items such as wine, market goods, tables & chairs, heat lamps; organizing shop, service and storage areas; and maintaining an energized presence on the floor during multiple hours of service.
