Attention General Managers!

The Culinary Creative Group is looking for a star to lead our Ash'Kara team.

Check out what Michelin had to say regarding the newest Bib Gourmand pick:

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

At this brightly hospitable neighborhood spot, Chef Reggie Dotson offers up an exploration of contemporary Israeli cuisine, pulling in influences from the Mediterranean, North Africa and Middle East. The menu leads with mezze, featuring top-notch versions of familiar staples like hummus, babaganoush and falafel, paired with excellent wood-fired whole-grain pita made from heritage wheat. Dinner offers more substantial fare, as in savory tagines with eggplant or lamb tenderloin. The cooking is vegetable-forward, and takes pains to accommodate all dietary restrictions (there's even a gluten-free pita option), but there are no gimmicks here, just thoughtful, full-flavored dishes made with high quality ingredients and a bit of extra style.

Base Salary range $70-$80k, Flexible PTO, $300/mo Health Insurance and wellness contributions, discretionary end of year bonus based on profitability.

PURPOSE

The General Manager oversees and manages the daily operations of the restaurant, specifically to maintain the highest standards of guest experience while securing an efficient and profitable business performance with optimal utilization of staff and resources. The General Manager also provides leadership and direction to restaurant staff while managing and developing staff to drive results.

ESSENTIAL DUTIES & RESPONSIBILITIES

· Hires and trains restaurant staff.

· Organizes and oversees the staff schedules including PTO.

· Conducts performance evaluations that are timely and constructive. Provide constant education, coaching, and direction.

· Handles discipline and termination of employees in accordance with company policy.

· Delegate and ensure completion of daily tasks.

· Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.

· Ensures customer satisfaction with all aspects of the restaurant and dining experience.

· Handles customer complaints, resolving issues in a diplomatic and courteous manner.

· Ensures compliance with alcoholic beverage regulations.

· Estimates food and beverage costs.

· Manages inventory and purchases food and supplies.

· Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.

· Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.

· Collaborates with Chefs and maintains communication around staffing needs.

· Maintains sales records and daily completion of tips/sales sheets.

· Prepares and submits operations reports and other documentation requested by senior leadership.

· Oversees store maintenance and ensures store cleanliness.

· Proactive negotiations with vendors/distributors.

· Identify networking groups, Happy Hours, Clubs, etc.

· Capitalize on local happenings and events (i.e., sporting events, conventions, concerts, etc.).

· Engage in social media efforts ensuring content is timely, accurate and relevant while encouraging staff participation.

· Collaborate with the Director of Ops to create specials and promote existing programs in place.

· Performs other duties as assigned.

REQUIRED KNOWLEDGE/SKILLS/ABILITIES

· Strong supervisory, leadership, and training skills.

· Excellent interpersonal skills with a focus on customer service.

· Excellent time management skills.

· Excellent organizational skills and attention to detail.

· Familiarity with food handling, safety, and other restaurant guidelines.

· Basic expertise in accounting practices and principles, with the ability to analyze financial data, and keep record of inventory and cost control.

· Working knowledge of craft beer, local spirits and wine offerings and the ability to pair with seasonal food offerings.

· Proficient with Microsoft Office Suite or related software.

QUALIFICATIONS/EDUCATION:

· Associate or Bachelor’s degree

· In lieu of degree, combination of education and years of experience will be considered.

· 3 years of full-service restaurant leadership experience including staff management and development.

· Must be able to work a flexible schedule including opening, closing, weekends, and holidays.

Culinary Creative is more than just a hospitality management group; we are a culture and a philosophy; we have a strong belief in diversity, equity and inclusion; we are a community-focused, activist business.

We provide career opportunities; we aren’t “a job,” people who work for us come to build careers. Our management umbrella includes: Aviano, Bar Dough, Senor Bear, Ash’Kara, Mister Oso, Forget Me Not, and Tap & Burger Concepts, with plans to open new restaurants this year as well as an event company and a consulting company.

Our concepts have been represented on Bon Appetit’s 50 best restaurants in America and have been listed amongst the most anticipated restaurants list nationally from Food and Wine magazine as recently as March with our new cocktail bar Forget Me Not.

We are one of the fastest growing independent restaurant groups in America, We employ Sommeliers, Cicerones, James Beard nominees, Food and Wine best chef nominees; and Top Chef contestants. There are amazing growth opportunities to advance and progress in your career. We believe in promoting from within and have many staff that are now managers and in some cases have become partners in our restaurants.

Because we believe in taking care of our own we offer comprehensive health and mental healthcare benefits, and a quarterly bonus program. We partner with the community to provide mental health services, and tuition reimbursement for hospitality related courses (want to become a Sommelier or pass your BAR5? we got you). Internally, we host regular training from industry experts and our staff. We also want our staff to experience what we do so we extend employee discounts across all of our concepts.

We strongly adhere to the following:

Our Mission: We create businesses that are welcoming, purposeful, and community driven.

Our Vision: To be progressive, socially-conscious leaders in our community.

Just this year, we ran a vaccine clinic to get 5,000 people in our Latin community vaccinated; fed thousands of medical personnel and veterans; sent over 700,000 meals for the at-risk and un-housed community, and we started our own farmer’s market at the beginning of the pandemic because it was important to support the farmers and suppliers that also support our restaurants.

Our Values: We exhibit an absolute devotion to guest and employee welfare. We do this courteously, with humility, honesty, integrity, and professionalism. We have a bias for action, and a propensity towards making decisions that leave our world a better place.

At Culinary Creative our love language is food and drink. The food is deeply personal and is rooted in a sense of place and time; our service is warm and professional. We choose to elevate who we serve over what we serve. Our service is executed best when we treat guests with kindness, respect, and humility.

The Culinary Creative is an Equal Opportunity Employer.

Job Type: Full-time

Pay: $73,600.00 - $83,600.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Education:

• Associate (Preferred)

Experience:

• General Management: 3 years (Preferred)
• Management: 5 years (Preferred)

Ability to Relocate:

• Denver, CO: Relocate before starting work (Required)

Work Location: In person