One Haus Recruiting

Oversee and manage all areas of three restaurant concepts located in the same complex. This role

will require shift management, manager oversight and development as well as guest relations. Two of

the concepts are private clubs not open to the public. This position will be responsible for providing a

positive guest dining experience through sound operations and staff development, while guarding a

hospitable culture that results in successful financial performance and “Best in Class” restaurants.

CORE MANAGEMENT SKILLS

● Self Management: Time, priority, projects, self, social and organizational awareness,

relationship management, adaptability, learning and growth

● Delegation Effectiveness

● Communication

● Interpersonal Effectiveness

● Problem Solving & Decision Making

● Operational Leadership Effectiveness

DUTIES & RESPONSIBILITIES

● Training & Teaching

â—‹ Can hire, onboard, train and develop FOH & BOH managers for their successful path

with Company

â—‹ Able to teach, train, coach and develop future General Managers.

â—‹ Ensure all management teams are hiring and training hourly staff effectively to ensure

their success, development and positive contribution.

● Guest Experience

â—‹ Ensure process and execution for a consistent and positive guest experience from

reservation, host stand, steps of service, food and beverage quality and brand loyalty.

â—‹ Protect our Guest Promise of Outstanding Food & Drink, Clean & Comfortable

Atmosphere and Gracious Hospitality through attitude, excellence, sincerity, leadership

and gratitude

â—‹ Cultivate new and loyal guests.

● Member Experience (Warhorse and Seahorse Only)

â—‹ Ensure consistent, highly executed service in conjunction with a tailored and

personalized experience.

â—‹ Cultivate and retain members through personalized service and experiences.

● Responsible for maintaining our We Care More (WCM) mindset and culture.

â—‹ Can ensure guest satisfaction and loyalty with quality, service, hospitality, gratitude and

perception of value.

â—‹ Managers are connecting, thanking and following up with guests to turn them into

raving fans.

â—‹ Staff are finding meaningful moments to blow our guests away and deliver a

memorable experience.

● Financial Responsibility

â—‹ Setting and achieving sales and all cost control category targets: Food, Beverage, Labor

and Controllables.

â—‹ Purchases of food, beverage and controllable expenses are recorded daily to the weekly

and monthly budget.

â—‹ Analyze performance relative to targets and YOY data.

â—‹ Setting of individual sales targets with FOH staff in a way that is relatable to them and

their section.

â—‹ Ensuring monthly Quick Calcs are accurate, timely and line up with final P&L reports as

provided by the controller.

● Responsible for a high level of Management Functionality at all three concepts.

â—‹ Weekly one on one meetings with DO.

â—‹ Responsible for the success of all managers. Ensure each manager understands and is

competent in fulfilling their AORs, makes progress on their priorities and new or

ongoing projects supporting business plan goals.

â—‹ Compass Meeting executed daily following the standard template.

â—‹ Line Up Meeting executed daily following the standard template.

â—‹ GM conducts Weekly Manager Meeting using an agenda outline focussing on financial

accountability, recognition, issue processing / resolution, priorities and decision making.

â—‹ Understanding and management of consolidated and individual P&Ls for all three

concepts.

â—‹ Executing annual performance reviews with individual development plans that are tied

to monthly and weekly priorities that support the targets and objectives of the business.

â—‹ Builds a culture of teamwork and acts as a harmonizing influence through relationships

of trust and loyalty.

● Conflict and Crisis Management

â—‹ Effective in intervening when necessary to de-escalate and resolve disagreements,

discord, debates or disputes between staff or managers through mediation.

â—‹ Effective use of anticipation and proactive planning to avoid foreseeable operational,

staff, vendor or guest conflicts.

â—‹ Maintain a calm demeanor in the face of conflict, adversity or unanticipated challenges.

â—‹ In case of emergency or crisis, follows theCompany Crisis Management Plan

● Management Development

â—‹ Is responsible for the ongoing development & improvement of the management team &

shift leaders in all facets of management so that each manager is competent in their job

as defined by company

â—‹ GM can effectively teach and hold managers accountable to core management and

operational skills.

â—‹ Staff members are identified and trained for future management roles.

â—‹ Responsible for operational training programs per management position, ensuring the

utilization of training programs with new hires and promotions.

â—‹ Executing annual performance reviews with individual development plans that are tied

to monthly and weekly priorities that support the targets and objectives of the business.

â—‹ GM is meeting with DO/Partner to discuss a course of action for each manager’s growth

and AOR understanding.

â—‹ Conduct periodic manager reviews and annual performance evaluations.

● Staff Management

â—‹ Ensure that the Hiring Manager effectively evaluates all prospective candidates and

oversees the onboarding process.

â—‹ Ensure all FOH Managers, CDC and BOH Management Team protect our culture at the

hiring level of managers and frontline staff.

â—‹ Ensures that our interview process is consistent and comprehensive to include the

essential values, traits, mind sets and skill sets necessary to maintain our culture.

â—‹ Manage all training programs for employees ensuring legal requirements, timeliness,

comprehension, product knowledge, development, growth and delivery of service

standards.

â—‹ Proper staff on-boarding, orientation, food 101, bev 101, hospitality 101, partner

orientation and ongoing daily education at line up.

â—‹ Day to Day Supervision of the managers, staff and operations.

â—‹ Schedule: Create/oversee the manager schedule for proper coverage and execution of

all shifts; oversee the hourly schedules for FOH and BOH.

â—‹ Accountability: Holds all managers and staff to account for meeting all targets and

delivering on key objectives.

â—‹ Protect our promise of a People Matter Most through attitude, excellence, sincerity,

leadership and gratitude.

â—‹ Ensure periodic staff reviews and annual performance evaluations are properly

conducted.

â—‹ Properly handles employee coaching, progressive discipline, and separation or

termination process.

● Beverage Program and Oversight of Beverage Manager AORs

â—‹ Ensure a Best In Class Wine, Beer, Spirits and Cocktail Program at all three concepts.

â—‹ Staff Education for new menu items, special programs and safe alcohol training.

â—‹ Bar staff are properly trained and executing at a very high level of guest service and

beverage knowledge.

â—‹ Daily Menu Updating, Accuracy, POS Maintenance, 86 List Management 

Communication.

â—‹ Special Events: Chef tables, receptions, dinners, food pairings, and seasonal menus.

â—‹ Vendor Relations providing product sourcing and competitive pricing.

â—‹ Fiscal Prudence: Recipe adherence, pricing/cost, waste, theft, portion control using

Weekly PMix, par levels and monthly inventory counts including smallware/glassware

par levels.

â—‹ Maintain a “necronomicon” of all recipes that is current & up to date.

â—‹ BEO Planning and Execution.

● Culinary: Work with CDC to ensure delivery on our culinary promise

â—‹ Vendor Relations providing product sourcing and competitive pricing.

â—‹ Menu Development and Execution: specials, chef tables, receptions, beverage pairings

and seasonal menus

â—‹ Pastry Program is innovative and provides a healthy financial contribution to sales.

â—‹ Work with Group Dining & Catering Sales team, CDC and management teams for proper

BEO process, communication, expectations and execution.

â—‹ CDC is managing Sous Chef development and BOH position proficiency.

â—‹ Fiscal Prudence: Recipe adherence, pricing/cost, waste, theft, portion control using

Weekly PMix, par levels and monthly inventory counts including all smallware par levels

â—‹ Proper Shift Preparation: Prep lists, order guides, consistency, quality control and line

checks.

â—‹ Staff Education & Tastings are conducted daily.

â—‹ GM should be proficient in expediting dinner shifts when necessary in place of the CDC

or Sous Chefs.

● Responsible for management of Administration, Accounting and Analysis

â—‹ GM is ensuring that all data needed is completed accurately and in a timely manner:

â–  Invoices entry is daily and accurate.

â–  Labor adjustments are made daily.

â–  AP and AR matters are communicated to the controller in a timely manner.

â—‹ Work with Controller to properly manage all purchases, trades, house account, ticketed

events, invoices, deposits, paid outs, credits, cash handling, monthly inventory and P&L

reporting.

â—‹ Ensure all employees are scheduled properly and hours worked are accurately reported

to Payroll.

â—‹ GM is able to measure financial performance on Gross Sales, Guest Counts, PPA, Cost

Controls.

â—‹ The GM can also provide the DO context and a plan for recovery.

â—‹ Manages and leads the process of planning, effective teamwork and controlling

resources and execution within the complex, having all the elements working together

well for all three concepts.

● Special Events, Group Dining Sales and Catering

â—‹ Work with CDC, Marketing Manager and Catering / Group Dining Managers to assist in

planning and executing all special events, large reservations, holiday menus, deliveries

and outside events.

● Legal Compliance and Adherence

â—‹ All Health Code, Alcohol Laws, Licensing and Permitting.

â—‹ Employee Matters: Unemployment, WC claims.

● Facility Maintenance

â—‹ Ensure proper R&M for the buildings, equipment, furniture and fixtures

â—‹ Promote and protect Health, Safety and Sanitation through compliance of daily, weekly,

monthly cleaning tasks and enforcing Health Code rules.

â—‹ Responsible for all managers being SERVSAFE certified.

â—‹ Responsible for cleanliness & maintenance of all three concepts.

â—‹ Manages day-to-day landlord relations.

● Basecamp Relations

â—‹ Maintains a positive and responsive relationship with Basecamp staff supporting

operational efforts.

â—‹ Communication: Effective and comprehensive participation in daily Manager Logbook for

Basecamp and your management teams.

â—‹ Marketing: Seek out creative sales initiatives to drive new traffic in coordination with the

marketing team.

â—‹ Proficiency in Technology

â–  Ensure you and your managers know where and how to troubleshoot technology

interruptions.

â–  Secure all information through passwords and access levels.

â–  Proper POS management for FOH operations and Back Office menu and labor

maintenance.

â–  Google App: drive, calendar, email

â–  Website and menu edits

â–  Open Table

â–  Loyalty and Gift Card Programs

â–  Teamwork by SpotOn

â–  Data insights platform

â—‹ Accounting & Payroll: The GM will work closely with the controller for proper accounting

procedures, AP, AR, payroll execution and reporting accuracy.

● Planning & Budgeting: The GM will participate in quarterly sales planning, CAPx needs,

PAC targets for overall healthy financial performance.

PERSONAL CHARACTERISTICS & COMPANY VALUES

Must embody, embrace and be a role model of our company values:

● Personal Responsibility - Each person is responsible for their choices, actions and attitude.

● Love - We love people. Our passion for caring and connection is the life-blood of our business.

● Profitability - Profitability allows us to re-invest in our restaurants, give back and create

opportunities for growth.

● Kaizen - (Continuous Improvement) - We are always striving to do and be better.

● Contribution - We endeavor to give our best at all times and have a positive impact on those

around us.

● Integrity - We believe in doing the right thing even when no one is watching, making good

on your commitments, and living up to your ideals.

● Authenticity - Walk your talk and be true to who you say you are. Be real.

● Harmony - We value the harmony that is created by everyone doing their part, working

together and maintaining balance in life.

● Quality - We value the process, time and effort needed to be great.

● Excellence - We do our best all the time at whatever we take on. We do not accept

mediocrity, apathy or complacency. We are here to win.

QUALIFICATIONS

1. Requires a high school diploma or its equivalent

2. Must speak fluent English - Spanish is a plus

3. Ability to work in a high-energy and physically demanding environment

4. Demonstrates strong leadership skills, work ethic and integrity

5. Actively participates in problem solving, accountability and development of FOH/BOH

employees

6. Professional communication skills, both oral and written

7. Excellent organizational skills and accuracy in managing cash and financial transactions

8. Solid math, computer, POS and reservation system skills - Aloha experience a plus

9. Must have solid 3-5 years of relevant work experience in restaurant management position

10.Commitment to quality service, food and beverage knowledge

11.Working knowledge of basic training techniques

12.Awareness of local, state and federal health and sanitation laws