Essential Job Functions of The Saluhall General Manager

• Complete paperwork, daily reports and all other necessary financial analysis for the .
• Ensure exemplary guest satisfaction standards.
• Order products and supplies for the .
• Complete reservations for VIP/Stakeholder guests.
• Conduct daily pre-shift meetings and regular staff training.
• Train all employees on steps of service, sequence of service and hold them accountable to the standards, while ensuring daily operational tasks are performed and completed.
• Ensure equipment is in proper working order.
• Ensure all areas of Saluhall are constantly maintained for cleanliness and practice all necessary sanitation methods to ensure food safety standards are followed.
• Ensure adequate staffing levels are maintained and control budgeted labor cost.
• Ensure departmental company policies are followed.
• Assist Managing Director in achieving service goals set forth by the property executives.
• Ensure all departmental & company policies are followed.
• Maintain Food Line Check to constantly ensure all ticket times meet property established standards.

Operations Management/Capital Projects of The Saluhall General Manager

• Planning/forecasting of weekly sales
• Expenses/projects including CAPEX
• Lead achievement of all performance metrics
• Lead to achieve financial goals, identify issues that need to be addressed, develop a plan to resolve issues and present findings/suggestions
• Other projects set by the Managing Director or Operating Partners (KERB Foods, etc.)

• Maintain Saluhall cleanliness
• Identifies maintenance problems and communicates problems effectively
• Lead the monitoring of spending on all costs to include: contract services, repair and maintenance as well as supply costs

• Leads weekly inventory counts and ensures weekly vendor orders are made and properly received
• Negotiates best price and rebates on all non-Food & Beverage products

• Banqueting and Private Events:

  • Oversee the execution and delivery of service in the event space

• To provide a courteous and professional service with all management, employees, customers and vendors

• To maintain a high standard of personal appearance and hygiene at all times

• To develop an open culture of communication, both formal and informal

• Have exceptional communication skills and organizational skill

• Be able to handle stressful situations and be able to prevent and/or handle emergency situations

• At least 10 years of prior high-volume, multi-unit Hospitality experience

• Basic computer skills including Google Suite, Word, Excel and Slack
• Excellent customer service skills
• High EQ
• Able to lead and mentor a team of food and beverage managers and chefs.
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Work varied shifts, including weekends and holidays
• Able to effectively communicate in English, in both written and oral forms

• Local to the San Francisco market area, no relocation is provided for this role

Specific Job Attributes:

• Excellent communication skills and organizational skills
• Ability to handle stressful situations and be able to prevent and/or handle emergency situations
• The ability to work well under pressure, while providing courteous and professional service
• Must be able to read, write and speak English. Bi-lingual English/Spanish is preferred.