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General Manager

Category
Premium Casual
Cuisine
Southern
Summary
General Manager
Salary Competitive salary
Schedule Full Time
Experience Minimum 5 years of experience
Location 8500 Beverly Blvd #112, Los Angeles, CA 90048, USA
Category Premium Casual
Cuisine Southern

General Manager


Description



The Restaurant General Manager is responsible for all restaurant activities and works to ensure that all activities are consistent with the restaurant’s business plan and company policies. He or she works to provide an amazing guest experience and ensures that all employees are meeting expectations in all areas of their job descriptions.

Duties & Functions:
• Establish, monitor and manage budgeted revenue and net operating income. Assures that the budgeting process is performed accurately and efficiently
• Develop and implement action items and provide support and guidance in each restaurant/bar/outlet to achieve or exceed budgeted revenue and net operating income goals
• Ensure that labor and expense guidelines are adhered to in order to maintain budgeted expenses
• Institute and monitor service and/or product upgrades in order to maintain the company’s competitive edge
• Establish and enforce property specific Standard Operating Procedures
• Promote guest satisfaction throughout the operation
• Implement repeat guest recognition programs to build loyalty to the operation
• Promote inter-company business relations and shares best practices
• Distinguish us as the industry leaders that continually improve to maintain our cutting edge
• Act as a liaison between the community and overall operations
• Supervise and provide leadership to all personnel
• Respond to guest complaints in a timely manner
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations
• Work with other Executive members and keep them informed of Food and Beverage issues as they arise
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
• Coordinate and monitor all phases of Loss Prevention in the Food and Beverage department
• Prepare and submit required reports in a timely manner
• Organize and conduct department meetings on a regular basis
• Monitor quality of service and product
• Initiate menu planning and preparation
• Ensure compliance with all local liquor laws, and health and sanitation regulations and all other Food and Beverage related life/safety and other legal compliance in accordance with federal and local laws
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks
• Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within 50 Eggs, Inc. policies

Education
• High school diploma or equivalent, a college degree is preferred
• Excellent verbal and written communication skills
• Ability to communicate effectively with co-workers and guests
• Bi-lingual is a plus

Experience
• 3-5 Years experience as a General Manager in a full service, fine dining, high volume sales
• License and Insurance
• A valid driver’s license
• Reliable personal transportation
• Proof of insurance

Accessibility
• Must have a cell phone
• Must be accessible at all times
• Maintains an open-door policy

Hours
• Able to work a minimum of 50-60 hours per week
• Able to work flexible hours necessary to manage and operate the restaurant effectively




The Restaurant General Manager is responsible for all restaurant activities and works to ensure that all activities are consistent with the restaurant’s business plan and company policies. He or she works to provide an amazing guest experience and ensures that all employees are meeting expectations in all areas of their job descriptions.

Duties & Functions:
• Establish, monitor and manage budgeted revenue and net operating income. Assures that the budgeting process is performed accurately and efficiently
• Develop and implement action items and provide support and guidance in each restaurant/bar/outlet to achieve or exceed budgeted revenue and net operating income goals
• Ensure that labor and expense guidelines are adhered to in order to maintain budgeted expenses
• Institute and monitor service and/or product upgrades in order to maintain the company’s competitive edge
• Establish and enforce property specific Standard Operating Procedures
• Promote guest satisfaction throughout the operation
• Implement repeat guest recognition programs to build loyalty to the operation
• Promote inter-company business relations and shares best practices
• Distinguish us as the industry leaders that continually improve to maintain our cutting edge
• Act as a liaison between the community and overall operations
• Supervise and provide leadership to all personnel
• Respond to guest complaints in a timely manner
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations
• Work with other Executive members and keep them informed of Food and Beverage issues as they arise
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
• Coordinate and monitor all phases of Loss Prevention in the Food and Beverage department
• Prepare and submit required reports in a timely manner
• Organize and conduct department meetings on a regular basis
• Monitor quality of service and product
• Initiate menu planning and preparation
• Ensure compliance with all local liquor laws, and health and sanitation regulations and all other Food and Beverage related life/safety and other legal compliance in accordance with federal and local laws
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks
• Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within 50 Eggs, Inc. policies

Education
• High school diploma or equivalent, a college degree is preferred
• Excellent verbal and written communication skills
• Ability to communicate effectively with co-workers and guests
• Bi-lingual is a plus

Experience
• 3-5 Years experience as a General Manager in a full service, fine dining, high volume sales
• License and Insurance
• A valid driver’s license
• Reliable personal transportation
• Proof of insurance

Accessibility
• Must have a cell phone
• Must be accessible at all times
• Maintains an open-door policy

Hours
• Able to work a minimum of 50-60 hours per week
• Able to work flexible hours necessary to manage and operate the restaurant effectively



Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 5 years of experience
Location 8500 Beverly Blvd #112, Los Angeles, CA 90048, USA
Category Premium Casual
Cuisine Southern

Skills
Inventory Management
Open Table
Basic Knowledge of Wines
Basic Beers/Spirits Knowledge
Advanced Beers/Spirits Knowledge
Fine Dining Experience
POS Systems
Sanitary Practices
By applying you confirm you have these skills.

expired job post

8500 Beverly Blvd #112, Los Angeles, CA 90048, USA