Restaurant General Manager

WineTalent

Jan 01, 2018 - Napa County


 
WineTalent is working with our client, Long Meadow Ranch, on a search for a General Manager for the Napa Valley destination restaurant Farmstead.

Long Meadow Ranch is a family-owned and operated producer and purveyor of world-class wine and food that is economically successful and socially responsible using diversified, sustainable, and organic farming methods.

Long Meadow Ranch’s restaurant at Farmstead showcases the seasonal, ingredient-driven American farmhouse cooking of executive chef Stephen Barber. Housed in a former nursery barn, our 110-seat restaurant features an authentic farm-to-table menu. The ingredients are foraged from local sources and feature Long Meadow Ranch’s award-winning wines, handcrafted extra virgin olive oils, grass-fed beef, eggs, and heirloom fruits and vegetables.

Long Meadow Ranch has an exciting opportunity for a Restaurant General Manager to manage the daily operations of the Farmstead restaurant. The Restaurant General Manager will hire, train and mentor employees. As Restaurant General Manager this role is responsible for managing the operation and ensuring guests have an exceptional dining experience. Additionally, the Restaurant General Manager will look at ways to increase efficiencies and revenue.

Responsibilities:

Actively engage in service for the majority of working hours. Directly perform hands-on work on an ongoing basis to manage employee performance, provide feedback and coaching, and otherwise role model appropriate behaviors in the restaurant. Lead by example and maintain a strong floor presence. Support staff throughout the day - get your hands dirty.
Ensure positive guest experience in all areas. Respond promptly to customer feedback and take action to resolve guest issues. Maintain guest satisfaction by monitoring and auditing food, beverage and service offerings.
Build relationships with preferred patrons, recognize special occasions and PX guests.
Provide overall leadership for the front of house staff as well as recognize and motivate staff and coach for operational excellence.
Ensure that all food safety, food quality standards, workplace safety standards, customer service standards and company policies are met. Comply with all Department of Environmental Health food safety regulations.
Maintain a facility that is safe, secure and healthy as well as consistently “inspection ready” in all areas including front of house and back of house. Develop standard operating procedures; determine and implement system improvements as needed.
Oversee the recruitment, selection, training, scheduling, counseling and discipline of front of house staff and managers. Lead daily pre-shift meetings and communicate menu features, service points and beverage training.
Evaluate reservation books against traffic patterns to optimize restaurant seating.
Open and close the restaurant as needed. Support the team when a manager is away on leave or sick.
Maintain a favorable working relationship with all company employees to foster and promote a cooperative, positive and respectful workplace culture.
Administrative and General:

Meet restaurant financial objectives by helping to prepare forecasts and budgets; analyzing variances; initiating corrective actions; developing and implementing strategies to increase average meal checks.
Develop and maintain an effective plan for training including food & wine education, one-on-one training, communication of company standards & policies and Long Meadow Ranch brand training.
Conduct regular manager performance reviews and provide growth opportunities.
Review and approve payroll, approve hourly rate and status changes for employees.
Approve and code purchases and submit promptly to the finance team.
Collaborate with the finance team to process end of month accounting procedures in a timely manner, following company procedures.
Manage restaurant purchases and inventory by negotiating prices, monitoring usage and taking corrective action.
Develop systems to manage the ordering of restaurant supplies, usage and organization.
Identify competing businesses and make changes to the offerings and operations of the restaurant to stay relevant.
Qualifications and Requirements

3+ years of management experience in a fast paced fine dining restaurant.
Experience with restaurant software including HotSchedules, Bevager, Aloha, and Open Table are a plus.
Proficiency with Google suite and MS Office products.
Proven commitment to creating a great first impression with the ability to consistently provide excellent guest experiences.
Strong organizational and communication skills to manage staff, interact with management and respond to guests’ needs.
Excellent written and verbal communication skills.
Able to lift 40+ lbs.
Valid driver’s license and maintain a safe driving record.
A pre-employment background check is required.
Compensation and Benefits

This is a full-time, salaried position.
Competitive compensation depending on experience plus benefits including medical/dental insurance, paid vacation and 401(k).
 
All communications will be kept strictly confidential.  

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