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General Manager wanted for new restaurant concept in Bel-Air in partnership with LA’s top restaurant consulting firm, New School (newschool.la), and interior design by Studio UNLTD – Bestia, Otium, Bavel, etc.
CONCEPT: From the owners of Jayde’s Market comes a nod to Provence, Basque Country, Marseille, and French bistro-savior faire interpreted through Southern California product and in tune with Los Angeles modernity. Beer, wine and craft cocktails are a natural extension of sidewalk bistro culture.
A minimum of 3 years’ experience as a restaurant General Manager.
A minimum of 6 years foodservice experience, preferably in high-volume operations.
Sommelier experience is preffered. Strong wine knowledge is necessary.
Background working with French Cuisine and Wine is preferred.
Excellent communication and leadership skills.
Excellent organizational skills.
Ability to read and write English at an advanced level, Spanish language aptitude a plus.
Basic understanding and use of all Microsoft Office Programs (Word, Excel and PowerPoint), experience with Adobe InDesign and Illustrator a plus.
Bachelor’s or Master’s degree in Business, Management or Hospitality a plus.
A track record of professional success, career growth and staff development.
A leader not afraid to make challenging decisions and an expert in conducting effective meetings and maintaining communication lines between all departments and leadership.
Must thrive in a fast-paced, dynamic work environment and be proficient in problem analysis and solving.
Considerable financial acumen and knowledge of mathematical skills necessary to create, analyze and interpret reports, budgets and forecast data.
A genuine passion for the hospitality industry and ability to positively influence the workplace with an upbeat and inspirational attitude is a must.
A willingness to adhere to the restaurants high standards regarding food preparation, cleaning, teamwork and customer service.
Directly responsible for overseeing all operations within the restaurant including dine-in and take-out.
Involvement with all day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs related to the market.
Recruit, hire, train, develop, counsel, and supervise team members.
Create and submit all required operational, financial, budgetary, inventory and related reports in a timely manner to Ownership.
Liaise with Ownership to make decisions for operational activities and set strategic goals.
Plan and monitor the day-to-day running of businesses to ensure smooth progress and elevated guest experiences.
Ensure that the guest experience meet brand standards at all times.
Improve food cost, labor cost, and operating expenses by systemically reviewing processes and implementing cost control measures.
Develop a written set of operating standards around food store set up, hospitality, cleanliness, and organization.
Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements.
Manage procurement processes and coordinate material and resources allocation.
Review financial information and adjust operational budgets to promote profitability.
Manage relationships/agreements with external partners/vendors.
Evaluate overall performance by gathering, analyzing and interpreting data and metrics.
Ensure that the company runs with legality and conformity to established regulations.
Oversee and maintain high levels of cleanliness and organization of assigned work areas, all the while abiding by state sanitation/health directives and company policy.
Provide orientation of company and department rules, policies and procedures and oversee training of any new employees
Salary range of $65,000 to $70,000 annually
Full medical insurance
Paid vacation annually