General Manager (Santa Monica, CA)
Company: tendergreens
Location: Marina Del Rey
Posted on: May 29, 2023
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Job Description:
Description Position at Tender Greens Our General Managers are
accountable for the overall financial results of the restaurant.
They manage the daily operations ensuring daily brand standard
operating procedures are upheld within the restaurant. A
hospitality driven individual, they provide hands-on leadership and
clear direction to team members, managers, and ensure an excellent
guest experience that exceeds expectations. General Managers at
Tender Greens must have a passion for food, strong knowledge of
restaurant operations and finances, ability to demonstrate
leadership behaviors expected of the role, have high standards of
sanitation and safety, and the drive to grow and develop personally
while developing those around them.As a General Manager, you are
responsible for encompassing our goal of providing each guest with
a truly outstanding experience as well as:Leading Team Members by:
Fostering a motivating and positive environment that enhances and
builds on the culture. Managing team member relations issues by
coaching, mentoring and partnering with People Services as deemed
necessary Ensuring team members and managers adhere to established
policies and procedures. Managing team members'' performance
including providing regular performance feedback, development plans
or counseling notices as well as partnering with Human Resources on
final termination requests when necessary. Ensuring practices
related to Team Members are adhered to including new hire and
payroll documents are completed in a timely manner, new hire
training is completed within expectations, offboarding procedures
completed for terminated team members, approved pay changes and
promotion processes are adhered to and all other related
requirements. Ensuring all payroll policies and procedures are
followed, including management of timekeeping for compliance and
accuracy. Maintaining accurate staffing levels including overseeing
the selection of new team members, managing applications within the
Applicant Tracking system, scheduling interviews and making final
hiring decisions based on candidates who demonstrate they can meet
the service standards. Ensuring regular weekly management meetings
and daily shift meetings are held to communicate company updates
regarding operations, financial results and reporting, employee
topics, training, education related to changes or new processes,
product or equipment introductions. Ensuring all team member
injuries are reported at the time of injury following Tender Greens
protocols. Ensuring all team member compliance training including
but not limited to safety, PCI, etc. is completed in a timely basis
and safety standards are adhered to. Financial Management by:
Continuing to maintain and build sales and achieve or exceed
restaurant goals according to budget.Maintaining budget and
optimizing expenses by managing restaurants operating costs to
budget through proper ordering, scheduling, portion/waste control,
and using the P&L on a weekly/monthly basis to track and manage
costs. Managing operations budget and financial expectations
including reviewing financial reports and taking appropriate
actions to improve profitability. Managing payroll budget
expenditures by creating team member schedules that meet labor
expectations and service standards through the scheduling template.
Managing Food, Beverage and Controllable expenses through proper
ordering of Packaging, Meat, Produce, Drinks, Wine & Beer,
Uniforms, Gift Cards, Smallwares, China, Equipment etc. Ensuring
expense reports are submitted per policy. Ensuring the submission
and approval of all invoices in Plate IQ, and general
ledgerExecuting Operational Excellency by:Creating an environment
that is focused on an exceptional guest experience.Ensuring
hospitality service standards are upheld including resolving any
guest complaints in a favorable manner.Following proper sanitation
and cleanliness procedures in the restaurant to fulfill health
requirements and Tender Greens standards.Overseeing the opening and
closing procedures of the restaurant. Ensuring timely follow up and
training following all audits. Overseeing the management and
execution of catering orders and reviewing upcoming orders daily.
Ensuring that Point of Sale System (Aloha & Olo) functions are
being conducted according to policy such as comps & void,
re-opening/ reprinting checks, conducting same day refunds, and
doing a system refresh. Enforcing safety procedures to maintain a
safe environment for guests. Managing the established injury
reporting protocol according to company guidelines by ensuring
guest injuries are reported in a timely and accurate manner.
Ensuring the maintenance of the facility is up to brand standard to
promote optimal guest and team member experience. Ensuring new
changes to policies are executed to standard. Performing other
related duties as neededQualification Requirements for this
position are: Bachelors/ Associates Degree in Hospitality,
Restaurant Management, or Culinary or equivalent education and work
experience; preferably in a high-volume fast paced restaurant Must
have a minimum of 3 years'' experience as a General Manager;
preferably in a fast-paced full-service restaurant concept Proven
ability to hire, train and develop team members. Capable of driving
sales and guest service initiatives by motivating and leading team
members. Passion for the restaurant industry with a commitment to
continued development Record of maintaining high standards in
restaurant cleanliness, sanitation, food quality and guest
satisfaction Ability to understand and analyze financial profit and
loss statements, food cost, inventory needs and labor planning.
Proficient in MS Office, Google Doc Excellent written and verbal
communication with a positive and outgoing personality Customer
service focused and solution oriented Capable of delegating
multiple tasks Ability to work a flexible schedule based on
restaurant needs Ongoing current Food Safety Manager certification
Physical, cognitive, social, and environmental requirements
include: Must be able to lift items through full range weighing up
to 50 lbs. on a regular and continuing basisRepetitive forward bend
of head/neck Some bending/kneeling/stooping/twisting/reaching
required Some repetitive motion and force required Must be able to
stand/walk for long periods of time (not all at one time) Must be
able to work in a stationary, seated position as needed (not all at
one time) Must be able to work in a hot kitchen environment Sight,
speech and hearing necessary to communicate with Team Members,
Vendors and Guest Sight and good sensation are necessary to prevent
burning oneself while in the kitchen areas Hours: Will vary, must
be available to occasionally work nights & weekends All
requirements are subject to possible modification to reasonably
accommodate individuals with disabilities.
Keywords: tendergreens, Los Angeles , General Manager (Santa Monica, CA), Executive , Marina Del Rey, California
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