Job description

Culinary Khancepts is a new and exciting, multi-concept, restaurant group that includes Liberty Kitchen, State Fare Kitchen & Bar and our newest fine dining concept, Leo's. Our foremost focus is our company mission statement ‘To provide every guest with an unforgettable dining experience through un-matched hospitality and the highest quality food and beverages.' We believe excellence creates success, we focus on creating a culture that revolves around our number one value People! We believe genuine hospitality, above all else, has been the key to our success and our growth, if you are interested in a company that values People and empowers team members Culinary Khancepts is the perfect fit.

We are seeking vibrant and energetic team members to join our growing brand! We are currently seeking General Managers for our locations.

5 years of upscale restaurant experience required, with at least 2 of the 5 years being in the role of General Manager

Experience with restaurant POS required (Aloha preferred)

Proficient in Microsoft Office, email, inventory processes, P & L review

The General Manager is responsible and accountable for all restaurant activities and assumes complete responsibility for the restaurant, as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The GM will oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The GM delivers revenues and profits through talent development and providing appealing restaurant service. The GM achieves results by planning, communicating, delegating, and following up. The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. The GM will provide continuous education and self-development will be of highest priorities along with a commitment to coaching and developing the entire management team and staff. The GM will respond to all guest complaints, taking prompt and appropriate action to resolve problems and ensure guest satisfaction is maintained. Role & Responsibility: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Total Guest Satisfaction & Service

• Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement

• Consistently provide a quality product and Guest service experience that delivers total guest satisfaction. Model and create an environment in which the guest is always right; ensure a positive guest service experience

• Respond positively and quickly to guest concerns

• Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred guests

• Ensure that all guests feel welcome and are given attentive, friendly, and courteous service at all times.

Training and Personnel Development

• Accomplish restaurant objectives by recruiting, selecting, onboarding, orienting, training, assigning, scheduling, coaching, counseling, and disciplining entire staff in order to develop high-quality team members who demonstrate and ensure consistent guest satisfaction

• Evaluate each employee’s ability to maintain high levels of guest satisfaction on a consistent basis. Continuously improve the skills, knowledge, and morale of all employees by effectively utilizing all training programs

• Explain and educate how various menu items are prepared, describing ingredients and cooking methods

• Develop beverage knowledge in all areas of the bar to all staff members

• Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold each employee accountable for his or her individual and team performance and oversee the training of all new employees

• Be able to identify and develop staff members for future leadership roles. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare accurate forecast and schedules in-order to ensure that the restaurant is staffed for all shifts while maintaining labor cost goals

• Ensure entire staff is always in clean and presentable uniforms and wears safety/slip-resistant shoes

• Control purchases and inventory by adhering to assigned budgets, reviewing and evaluating usage reports; analyzing variances; taking corrective actions

• Meet restaurant financial objectives by developing and implementing strategies to increase PPA, Sales per Hour, and driving Top Line Sales perform an increase in YOY Sales

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

• Responsible for all restaurant inventories including food, liquor, beer, wine, small wares, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels

• Ensure product is always on hand on an as-needed basis, through systematic ordering and forecasting techniques

• Utilize labor effectively to meet labor goals and budget while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. Monitor daily sales based on forecast and adjust rest of week, as necessary. Reviewing all payroll records, and financial transactions to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit

Safety Procedures, Work Environment, Overall Appearance of Venue

• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems to protect all employees, guests and company assets

• Ensure a safe working and guest environment to reduce the risk of injury and accidents

• Ensure that all operations and office equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs, and coordinate a variety of services

• Ensure all restaurant staff & management team members have necessary tools to perform daily duties

Marketing and Community Involvement

• Develop and maintain a strong relationship with Management teams within the properties in which your restaurant operates

• Identify and develop in house restaurant marketing strategies to maximize sales

• Provide a strong presence in the local community and a high level of community involvement

Food Safety Health Inspection Guidelines

• Enforce & uphold food safety & sanitary requirements for food handling, general cleanliness, and maintenance of kitchen and dining areas to ensure the health and safety of our guests and employees

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances

• Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards

Bar Operations/Staff Responsibilities/Liability/Cost

• Supervise the operation of the bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations

• Oversee that all menu drinks are being made to recipe

• Eliminate over-pouring by bar staff, secure/monitor use of all product consistently to maintain liquor/beer/wine costs to company standards and goals

• Maintain a clean and stocked bar at all times

• Keep all bar staff up to date with Responsible Vendor training & certification. Communicate objectives & improvement plan to each staff member in the bar, monitor/develop progress in performance standards and job descriptions

Accountabilities/Requirements

• Keep management promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action

• Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests

• Communicate regularly with management concerning the activities of the restaurant and its employees to include written reports of the activities as needed. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate

• Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews'

'Work Remotely No

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Vision insurance

Physical setting:

• Fine dining restaurant

Schedule:

• 10 hour shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay
• Quarterly bonus

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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