Job Details
Job Location
Saint and Second Belmont Shore - Long Beach, CA
Position Type
Full Time
Education Level
High School
Salary Range
$64,480.00 - $105,000.00 Salary/year
Travel Percentage
None
Job Shift
Any
Job Category
Restaurant - Food Service
Description
POSITION SUMMARY
The General Manager directs and coordinates all daily restaurant operations in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations. Provide vision and leadership in long-range planning to ensure the continuity of the company. Proven ability to cope with conflict, stress and crisis situations through effective problem-solving and mediation skills. Oversee compliance to established policies, procedures and guidelines. Cultivate and direct the cultural compass of the Company.
ESSENTIAL DUTIES AND RESPONSIBILITIES

• Providing leadership and management to ensure that the mission and core values of the Company are put into practice
• Developing business strategies and identifying new business opportunities
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement to identify areas needing cost reduction or program improvement
• Meet or exceed financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Ensure proper purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Managing and engaging all team members; promoting a cooperative effort, teamwork, and positive morale; treating team members fairly and with respect; ability to lead with commitment and passion
• Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality
• Delivering excellent guest service including personally greeting and engaging with guests
• Assure all food and product is prepared to order following standardized recipes and procedures within set time limits and presented according to guidelines.
• Oversee the purchasing, storage, usage and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Resolving complaints from guests in a polite, effective, and friendly manner
• Participating in administrative requirements including cash handling, governmental compliance, and various other reporting as required by law
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
• Develop initiatives and incentives to build sales, profitability and guest counts
• Collaborating with sales and catering teams to promote and book events
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other duties as assigned

Qualifications
KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation skills, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills with the ability to diagnose inadequacies and inefficiencies and implement solutions
• Strong supervisory and leadership skills including, but not limited to, delegation of duties, evaluating performance, appraising, and taking disciplinary action when necessary
• Ability to read, prepare, and analyze financial data, figures, and transcriptions prepared on and generated by a computer
• Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
• Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
• Knowledge of full-service restaurant operations
• Knowledge of food and alcoholic beverages
• Must be able to speak, read, write and understand English
• Must possess basic computational ability
• Proficient with Microsoft Office Suite or related software.
• Ability and willingness to work evenings, holidays, and weekends

MINIMUM QUALIFICATIONS

• Must be 21 years of age or older at the time of application
• High school diploma or G.E.D. equivalent required
• Previous restaurant management experience; 2 to 5 years required; 6 to 10 years preferred
• Ability to successfully pass a post-offer, pre-employment background check
• Certified Beer Server by the Cicerone Certification Program

PREFERRED QUALIFICATIONS

• Associates, bachelors or other advanced degree preferred
• Previous restaurant management experience; 2 to 5 years required; 6 to 10 years preferred
• ServSafe or equivalent Food Safety Manager Certification
• Advanced beverage knowledge, including but not limited to Sommelier certification, Cicerone certification and/or spirits certification

PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship.
Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.