General Manager-Salt Pub - La Cima Restaurants LLC

Here at Salt Factory, we take great pride in our quality, food, and friendly, responsive service. Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day. As a member of our team, it is essential that you maintain an energetic, friendly, hospitable, and caring attitude. It is your responsibility to see that each guest feels special and enjoys our fun atmosphere to include food and beverage.

Salt Factory's mission is to enrich the lives of our guests, our employees, and owners.

We do this through superior quality food and beverages, legendary guest service, recruiting, training, sales growth, cost controls, ensure that proper policies are followed, and treating our employees like family. You will be very hands-on and will be responsible for daily operations. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude.

Our Mission at Salt Factory is quite simple, EXCELLENCE.

To be the beacon of highest level of service and hospitality in our industry and to provide the most exceptional quality products available to our guests.

TRADEMARK: We are elegant and professional ladies and gentlemen who set the highest standards in all aspects of service and hospitality.

ESSENTIAL DUTIES AND RESPONSIBILITIES: General Manager

The duties and responsibilities of a General Manager include, but are not limited to:

• Effectively teach, motivate, coach, continue development, and discipline all staff, including Assistant Managers, Chef, Sous Chef, Bartenders, Hosts, Busser, and Servers. Effectively coach and counsel. Hold team members and managers accountable to standards and be willing to correct standards that are not met.
• Cash handling procedures are being followed. Process payroll and maintain all relevant records.
• Proactively recruit, hire, and onboard as needed.
• Upholds the standards and expectations. Hold kitchen staff to include Chef and Sous Chef accountable to standards, ticket times, safety, and sanitation. Restaurant overall Organization and Cleanliness.
• Handles volume and stress with composure and finesse.
• Knowledge of systems, methods and processes that contribute to great execution and hospitality.
• Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy, maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance. Contacting Human Resources immediately.
• Drive sales by working with other Managers and team members to execute excellent operations.
• Maintain organized and updated training schedules, programs, and materials for employees. Effectively execute training and continued development programs. Employee files up to date with proper documentation.
• Manage Inventory, PNL, bar, food, and labor cost controlling. R&M program. Reviewing and paying invoices. Mathematical skills necessary to understand PNL, cost controlling, etc.
• Address customer needs, comments, and complaints.
• Dress and act professionally each day to set a good example for all employees. Uniform standards followed (Servers/Busser/Chef/Sous Chef/Management)
• Staff productivity.
• Enforcing safety and sanitary practices, maintenance, and regulatory compliance for the kitchen. Upholds standards of cleanliness per health department and maintains a rating of A.
• Reviews schedules on a weekly basis. Managing staffing levels and shift assignments.
• Ensuring asset protection and security is in place.
• Assistant, Chef, Sous Chef, management reviews.
• Proper state food certificates all up to date with none being expired. (If applicable)
• Helping to ensure all managers food/alcohol certifications and food cards are in date. (If applicable)
• Ensure that alcohol is always served responsibly and in accordance with the law. All servers and members of management to have RAS training to include SSA or any state/local permit.
• Ensure all employees are working within outlined operating standards

SUPERVISION RECEIVED:

This position will report to their, Director of Operations and Vice President of Operations.

SUPERVISION EXERCISED:

Managers and full restaurant staff.

UNIFORM STANDARDS: The General Manager must always portray an image of stylish professionalism. Your appearance is extremely important in communicating to our guest our commitment to excellence. You will not be permitted to work unless your uniform and personal hygiene standards are met.

LANGUAGE SKILLS:

Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful.

CERTIFICATES, LICENSES, REGISTRATIONS:

Ability to obtain and/or maintain any government required licenses, certificates, or permits to include ServSafe Food Manager and ServSafe Alcohol.

Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete General Manager training program prior to working a shift without supervision. Must successfully attend and complete all other required training in compliance with local and state regulations.

PHYSICAL DEMANDS:

The physical demands described here are the representative of those that must be met by a General Manager to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the General Manager is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activates may change at any time with or without notice.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of their role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the General Manager is regularly exposed to fumes or airborne particles from the kitchen. The General Manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, freezer, and sometimes uses toxic or caustic chemicals when cleaning.

I acknowledge and affirm that I do not find my job duties or work environment to be unreasonable, offensive, intimidating, hostile, or unwelcome. I also expressly acknowledge that Salt maintains policies expressly restricting harassment, fraternization, and drug and alcohol abuse. I understand completely and agree to abide by each of these policies. I also expressly acknowledge that I have received copies of this written job description and all other applicable policies. I have received a copy of the job description and have read and understand its contents. I can perform all the duties stated.

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