Job Description

Job Location: Liberty Station - San Diego, CA 92106,

Position Type: Full Time,

Salary Range: $105,000.00 - $115,000.00 Salary/year, Bistro General Managers are responsible for leading all Bistro Team Members to deliver great-tasting food and beverages. Bistro General Managers are expected to run operational efficiency and profitability of the Bistro while creating an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

Essential Job Duties

• Meet restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; development and implementing strategies to increase check average
• Coordinate planning, budgeting, and purchasing for all Bistro operations. Maintains forecasting and budgeting reports.
• Complete coverage of Bistro activities.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; and maintaining security systems. Adheres to the highest levels of risk and safety.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Arrange for equipment purchases and repairs.
• Ensures facilities are properly maintained. Works in conjunction with the facilities team to ensure preventative maintenance programs are in place.
• Meet with the Events Team to discuss menus and essential details for all events.
• Monitor food and beverage quality and execution.
• Manage guest relations and service recovery.
• Builds sales by developing and implementing marketing, advertising, public, and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with vendors; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring and evaluating food, beverage, and service offerings; initiating improvements; and building relationships.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Training team members and assisting with planning, assigning, and directing work.
• Recruit, hire, onboard and offboard team members.
• Exercise recognition, development, and coaching of all team members and manages.
• Addressing complaints, resolving problems while creating and managing documentation as necessary.
• Provides regular performance feedback and coaching to direct reports including annual and quarterly reviews.
• Other duties as assigned

Qualifications: Qualifications:

• Bachelor’s Degree or equivalent preferably in hospitality management.
• At least 8 years of directly related experience and/or training as a General Manager or similar in high volume food/beverage service operation with sales in excess of $5 Million that includes management, food preparation, and front and/or back of the house positions; or equivalent combination of experience and education.
• Experience and knowledge of ABC laws for legal sale of alcohol.
• Proficiency with Microsoft Excel, Word, and Outlook. Previous experience with Point-of-Sale systems is a must.
• Must have a current San Diego County Food Handlers card, issued by the city of San Diego.
• Must possess a current RBS (Responsible Beverage Service) certificate. Certified Beer Server preferred.
• Reliable transportation is necessary.

Supervisory Responsibilities

• Responsible for executing, managing and supporting performance management, timekeeping, payroll process, and staff development
• Oversee all departments and management personnel at the bistro restaurant
• Recruit, hire, train, develop, and, when necessary, terminate team members.
• Conduct performance evaluations, recommend promotions and wage adjustments. Provide leadership through coaching, mentorship, and consistent feedback.
• Handle employee complaints, perform investigations and provide reports as needed.
• Administer prompt and fair disciplinary actions in alignment with company policies.