Fine Dining General manager

General Manager: The General Manager will oversee all aspects of the restaurant's front of house as part of food and beverage planning, service and customer experience.. The General Manager will be responsible for managing the front-of-house operations, as well as administration for the operation, and overseeing all aspects of the business working closely with owner. Their focus is to maximize Paradiso’s customer journey and brand expectation while maintaining an efficient operation and achieving sales goals. The General Manager will be responsible for managing the front-of-house service, experience, all staffing, and the overall experience. Focus is to maximize Paradiso’s customer journey and brand expectation while maintaining an efficient operation, having FUN and achieving new sales levels, customer experience and continuing the unparalleled daily consistency . Additionally, responsible for daily execution of service, backing up and leading staff by example thru service.

Job Type: Full Time

Benefits:

Medical- for employee only. Spouse and dependent children plan is available, under employee and deductions will be taken out on a bi-weekly basis

Paid Time Off (PTO- after 120 days) / 2 week Vacation accrued monthly maximum two weeks

Sick Leave in Compliance with the State of CA

Compensation:

Base Pay, Supplemental Pay (please see attached)

Full Job Description:

• Successfully leads the day-to-day floor operations - line up / service protocols / etc
• Lead, manage, motivate and implement strong team/fine dining skills, fostering a high level of performance and teamwork.
• Trains and develops Team Members, Shift Leads, Assistant Managers, and all staff through quality orientations, development discussions, performance evaluations, and recognition, etc.
• Recruiting / interviewing / hiring / Training all staff
• Identifies talent, staffing needs in comparison to labor and sales, recruits, trains and effectively completes the hiring cycle.
• Enforcing house rules, side work and team philosophy to effectively promote dining experience.
• Successfully communicates company goals and objectives.
• Oversee front and back of house scheduling that meets the needs of the business, never compromising customer service / experience while effectively managing labor costs reducing overtime and excess labor.
• Analyze P&L statements with owners and managers to meet labor, beverage and food cost goals, working to meet revenue objectives.
• Oversee floor leads / assistant managers in duties and responsibilities
• Work with culinary team to execute consistent excellent operations everyday
• Adheres to labor laws, maintains safe working conditions.
• Performs required administrative duties on time and meets established deadlines.
• Ensures all food safety procedures are strictly adhered to according to sanitary regulations.
• Implements appropriate strategies to resolve guest opportunities.
• Follows company policies and procedures regarding the handling of cash, property, products, and equipment.
• Working with PR / social media to promote and enhance our social media presence and customer base thru: instagram / facebook / constant contact or any other platforms used by the marketing team. .
• Ability to perform multiple tasks simultaneously in a high proficiency.
• Advise / actively participate in liquor / beverage / wine programs as part of dining room operations.
• Human Resources / Admin / Payroll / Accounts Payable / Scheduling

Qualifications

• Have a minimum of 5 years of restaurant management experience.
• Ability to work flexible hours, including days,nights,weekends, holidays and in emergency scheduling situations/covering shifts. Regularly available to fulfill a 50 hour work week.
• Exceptional organization, leadership and communication skills.
• Dependable and reliable, always representing the face of Paradiso in all aspects
• Office / Admin time = 40% of time
• Being on the Floor, 60% of the time: running / hosting / table touching / backing up staff and exceeding customer expectations
• Current ServSafe Certification and any other local and state requirements.
• Full Knowledge of POS systems, Opentable, time and attendance, management, and google drive.
• Human resources / payroll / administration / workers comp / accounts payable
• Proven ability at Finding / Recruiting / Interviewing / hiring - onboarding all new staff front and back
• Leading by example / enforcing the SOP’s / HAVE FUN / Happy employees = happy guests
• Making sure physical plant (building) is well maintained through handyman and cleaning services

General Manager -compensation package Compensation program & payouts

1) BASE PAY - starting at $100,000 annual on 26 pay periods every other week

2) Insurance 100% coverage for Manager with Medical / dental / vision –

3) Schedule: Basic schedule Wednesday-Sunday: 11am to close 10-11pm * can change as needed based on holidays / special events / etc… responsible for all service 7 days a week

4) Based on 52 week year includes 2 weeks paid vacation(after 6 months)

5) additional benefits: 2 family meals a day, 50% off menu items and drinks, monthly dining out for research and development, %of sales performance bonus, vested partnership opportunity

Job Type: Full-time

Pay: From $100,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 12 hour shift

Supplemental pay types:

• Bonus pay
• Commission pay

Application Question(s):

• How many years of fine dining experience do you have?

Work Location: One location