General Manager - MOHI Farm

Léal Hospitality Group is offering an exciting career opportunity for an experienced General Manager to oversee all supervisory responsibilities for our full-service restaurant and bar. The ideal candidate possesses exceptional food and beverage knowledge and is committed to delivering outstanding dining experiences for our guests. This individual will be able to lead, train, develop, and inspire a high-performing team.

The General Manager must demonstrate strong business acumen, including the ability to monitor annual budgets, control labor, manage operating expenses, and analyze P&L statements. The selected candidate will collaborate with a passionate team of talented chefs, managers, and team members—motivated professionals who value growth alongside their leaders and within the company. As the Léal Hospitality Group continues to expand, this position offers driven team members unlimited opportunities to contribute to and grow with a dynamic hospitality brand.

Position Overview

The General Manager is responsible for managing the establishment's daily operations, maintaining product and service quality levels while maximizing profits; forecasting and budgeting; and recruiting, interviewing, training, and developing employees.  Ensure that all employees are performing their assigned daily job responsibilities and that all restaurant staff are trained and held accountable for their job positions. The General Manager will be responsible for establishing control over food costs, payroll, and expenses while producing consistently profitable results for the restaurant.  

The ideal candidate has a proven track record of leading a team in a guest-centric, operational environment. They should have experience in fast-paced, high-volume restaurants. They are always willing to roll up their sleeves and help wherever needed; thus, leading by example. They are polished and approachable, representing the brand in the best possible light. They have an exceptional work ethic and can communicate at any level. They are a natural leader and dedicated to fulfilling the requirements of their position. 

Essential Job Functions

General

• Oversee and manage all areas of the restaurant as needed. 

Financial 

• Adhere to company standards and service levels to minimize costs, including labor costs.
• Responsible for assisting with all financial (invoices, reporting) and personnel/payroll-related administrative duties, which are completed before being approved. 

Food Safety and Service and Venue Cleanliness 

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure the health and safety of our customers and employees.
• Responsible for ensuring consistent, high-quality food service.
• Investigate and resolve guest complaints concerning food quality and service.
• Maintain a professional venue image, including venue cleanliness, proper uniforms, and appearance standards. 

Guest Service

• Ensure positive guest service in all areas. Respond to guest complaints, taking any appropriate actions to turn dissatisfied guests into return guests. 
• Ensures customer service meets company standards and customer satisfaction is maintained by working with all venue managers to ensure this standard. 

Operational Responsibilities

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. 
• Ensure that proper security procedures are in place to protect employees, guests, and company assets. 
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or employee is injured. Report all injuries promptly to the Vice President of Hospitality and the Director of HR & Payroll. 
• Follows procedures to maintain the safety and security of all employees, customers, and company assets (building, cash, equipment, supplies). 

Employee Management 

• Enforce all labor laws (federal, state, and local). 
• Provide direction to employees regarding operational and procedural issues using developed SOPs. 
• Interview applicants for non-exempt positions and conduct new hire onboarding and orientations. 
• Maintain an accurate and up-to-date plan of venue staffing needs. Prepare schedules and ensure that the venue is staffed for all shifts. 
• Increase effectiveness and productivity by assisting with training, recruiting, selecting, and ensuring new team members are properly oriented and trained; assist with coaching and counseling employees. 
• Make sure employees are being scheduled for the required 10-minute breaks and 30-minute meal breaks as necessary.  
• Train and develop employees by providing ongoing feedback and establishing performance expectations. 
•  Assist with the implementation of departmental policies, goals, objectives, and procedures. 
• All other tasks as assigned by senior management 

Required Education, Knowledge, Skills, and Competences

•  A minimum of 5 years of restaurant experience with at least 2 of those years in a managerial position.
• Be available to work a varying schedule to include weekends, holidays and extended hours as business dictates as well as flexibility in scheduling to ensure business-staffing needs are met
• Proficient in the following dimensions of venue functions: guest service, food planning, expo, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Strong technology skills- including, but not limited to, MS Word, Excel, Toast, MICROS, Open Table, DELPHI, Paycom, ETime.
• Maintain a current California Driver's License with a satisfactory and safe driving record.
• Must possess and maintain a current ServSafe Food Protection Managers Certificate.
• Must possess and maintain a current ABC-approved California Responsible Beverage Server Training Certificate.
• Ability to thrive and remain calm under pressure and resolve problems in a fast-paced environment.  
• Maintain a professional and polished appearance
• Ability to work cohesively with co-workers as part of a team, and ability to tactfully communicate with all employees  
• Able to perform all front-of-house functions within the venue 
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Excellent communication skills (written and verbal); negotiation skills; excellent interpersonal, organizational, and problem-solving skills. 

Salary : $90,000 - $110,000