sbe Corporate

General Manager - Umami Restaurant Group/ Oakland, CA

US
Req No.
2017-4943
Category
Restaurants
Job Requirements
N/A

Overview

From our dazzling location in the heart of Los Angeles, sbe offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater.

We have an exciting job opportunity to join our team as General Manager, Umami Burger located in Oakland,CA.

 

 

A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe.

Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly-curated and passionate service. 

We are committed to authenticity, sophistication, mastery and innovation.

Our stage is the world. Our time is now.

With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants and nightlife, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer.

Responsibilities

The General Manager - Accountabilities:

  • Seeks out and hires great talent that shares our values.
  • Trains and educates new team members on brand, mission, vision, values, goals, standards, systems and operations so they are confident in the job.
  • Manages all team members, including training, mentoring, developing, counseling, disciplining and scheduling.
  • Builds sales through high standards of quality, service and sanitation.
  • Controls costs by constantly training and educating team members and fellow managers.
  • Creates a fun, positive and energetic environment.
  • Creates an experience that every guest will seek to repeat.
  • Ensures team members are treated with dignity and respect.
  • Provides an informative and welcoming orientation for new team members setting them up for success.
  • Sets clear performance expectations through directions and goals; actively listens to team members to determine needs and concerns and quickly responds.
  • Resolves team member conflicts constructively and professionally.
  • Acknowledges and celebrates team and individual successes.
  • Develops and prepares management team and hourly team members for succession.
  • Ensures current training materials and programs are consistently utilized in team member training in a timely fashion.
  • Follows all team member handbook policies and procedures to ensure fairness and consistency.
  • Conducts timely performance reviews and fairly administers salary changes.
  • Reviews both BOH & FOH schedules and fairly handles schedule requests that balance the team member and Company’s needs.
  • Analyzes current and future staffing needs for appropriate planning. Posts positions as needed.
  • Scrupulously follows all labor laws and manages for equal opportunity.
  • Establishes excellent guest service and satisfaction as a priority through personal example and follow-through.
  • Always looks for opportunities to create a “WOW” experience for the guests.
  • Personally visits and creates relationships with guests while maintaining high visibility in the dining room.
  • Handles guest complaints with a sense of urgency, poise and good judgment.
  • Ensures the proper steps are followed in the sequence of service. Pursuit of flawless execution each and every time.
  • Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
  • Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.
  • Maintains Health Department standards at all times.
  • Conducts quality line checks regularly.
  • Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.
  • Maintains 100% compliance with alcohol awareness.
  • Maintains appropriate FOH & BOH staffing levels for each shift.
  • Establishes, identifies and executes a strategic plan with the Area Managers.
  • Implements any marketing and sales-growth plans and/or promotions both inside and outside of the restaurant.
  • Is actively involved in the community.
  • Seeks out opportunities to build the business and responds accordingly.
  • Knows company goals for location.

Qualifications

Profits:

  • Is accountable for all aspects of P&L management.
  • Proactively manages and monitors costs (food, labor, beverage, etc.) within budget while quality and service standards are maintained.
  • Demonstrates a working understanding of labor cost control through effective scheduling and proactive management.
  • Follows inventory procedures and utilizes Inventory Control program to consistently conduct and report an accurate inventory.
  • Effectively identifies financial trends and operational problems by utilizing the P&L and other reports.
  • Establishes cost improvement objectives and implements specific action plans.
  • Checks in all products delivered to ensure accuracy and freshness.
  • Utilizes the POS and CTUIT systems efficiently and effectively.
  • Controls financial assets and maintains records.
  • Opening and closing administrative duties are executed consistently and accurately.
  • Processes invoices in a timely manner.
  • Meticulously follows cash handling policies and procedures.

Essential Functions:

  • Regularly remains in a stationary position approximately 50% of the time.
  • Regularly moves about the location approximately 50% of the time.
  • Constantly communicates with team members and guests.
  • Regularly moves and positions objects and equipment weighing up to 50 pounds.
  • Constantly detects and determines if product is up to all standards.
  • Constantly works in an environment around smoke, steam, high temperatures, humidity and extreme cold.

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