Job Description

Benefits:

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

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.
Pasta|Bar Los Angeles is actively recruiting for an outgoing and experienced fine dining General Manager who is interested in taking on a new challenge. The ideal General Manager is capable of engaging with our guests and guiding through a unique Michelin caliber dining experience.

The General Manager at Pasta Bar Restaurants oversees all aspects of the Dining and Service operations including; service & chef team, daily planning, fiscal responsibilities, beverage program, labor monitoring and scheduling, beverage ordering, purchasing admin and general supplies, maintenance of hygiene and sanitation, employee / management retention and development. These duties are carried out to align with the Scratch Restaurants Group’s culture.

Qualifications Preferred:

• Supervisory experience (required)
• A "Can do" attitude to do what is needed to get the job done
• Diligent focus and attention towards administrative tasks
• Previous AGM (or comparable management) experience in a restaurant environment
• Minimum of 5 years’ experience working in a professional and hospitality driven restaurant.
• Server and / or bartending experience
• Certified in all safety, sanitation and food handling procedures.
• English language, professional communications, math, and computer skills are required.
• Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• All employees must maintain a neat, clean and well-groomed appearance professional appearance.
• Ability to problem solve in live time.
• Ability to lead a team with little to no guidance.

Essential functions and responsibilities:

• Create a communicative, professional and respectful relationship with the Chef de Cuisine, Regional Managers, Directors, Ownership, and the team.
• Work closely with the Chef de Cuisine to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team.
• Lead by example to ensure that the team is continually striving to be better, yourself included.
• First to meet and greet guests; start and end the guest experience.
• Working service daily is required.
• Providing support to all team members and filling in wherever is necessary.
• Monthly review and understanding of P&L and yearly budget objectives.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the Chef de Cuisine or Sous Chef.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all dining fixtures and service areas are kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Travel Travel may be expected for this position.

Compensation Details

• Compensation: $80,000 US to $85,000 US annually
• Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Compensation: $90,000.00 - $95,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.