General Manager at GOTTS PARTNERS LP

Santa Monica, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

132000.0

Posted On

15 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Staffing, Retention, Training, Development, Hospitality, Guest Experience, Cost Management, Supervision, Customer Service, Toast, Ctuit, Paycom, DoorDash, Financial Analysis, Inventory Management

Industry

Restaurants

Description

Job DetailsJob Location: Gotts Roadside Santa Monica - Santa Monica, CA 90401Salary Range: $88,000.00 - $132,000.00 Salary/yearJob Summary: Responsible for leading and directing the restaurant management team in driving program initiatives while continuously improving the execution and offerings of Gotts Roadside including the consistency and quality of all menu items, cost of goods management, restaurant staffing and retention, training and development, the appearance and upkeep of the restaurant, and above all, maintaining our excellence in hospitality and the guest experience. Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Safety Statement: All employees shall follow safe practices according to the injury and illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or Human Resources. Managers are fundamentally responsible for ensuring safety in their own restaurants and to uphold the following safety standards: Demonstrate a positive attitude toward safety Ensure work is performed in a safe manner and all safety rules, regulations, and instructions are in compliance Report and investigate workplace injuries in a timely manner; identifies ways to eliminate risk of reoccurrence; conduct safety meetings and trainings; maintain compliance with SDS sheets; inform/train new employees on specific safety aspects and procedures with the restaurant and its positions. Essential Duties and Responsibilities 65% Supervision/Customer Service: Supervises varying shifts on the floor to open, close, and perform daily service for the restaurant. Works hands-on in the restaurant, knowledge and use of Toast, Ctuit, Paycom, DoorDash and other restaurant software systems. Is proactive in making positive contact with guests and working alongside staff. Ensures all employees are trained, motivated, and empowered to deliver total customer satisfaction. Continuously improves the skills, knowledge, and morale of all employees and clearly communicates standards and expectations. Holds the employees accountable for performance. Makes tough decisions regarding all performance related issues in the restaurant; addresses poor performance. Manages supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Provides leadership and personal support to team; coach, guide, nurture, and develop the right people. Ensure a safe environment working with the Training and Development Manager; ensure all Health Inspections are passed. Consistently provides a quality food product and customer service experience that delivers total customer satisfaction. Maintains restaurant at the level necessary to meet or exceed the company standards for quality, service, and cleanliness Tracks all customer complaints and works with Regional Team to ensure resolution. Oversees that customer service policies and procedures are consistent with company policy. 35% Strategy/Business Development: Track business results and make adjustments to strategy as needed. Assess and review budgeted financials and operate within budgeted guidelines. Utilizes labor effectively to meet budgets while ensuring high quality, service, and cleanliness. Manages inventory quantity, frequency, inventory, pars, and expiration dates. Communicates and builds good relationships with vendors. Maintains critical standards: product and service quality, restaurant cleanliness, and tempo of service. Ensure compliance including responsible beverage service. Maintain daily banking and cash handling procedures. Work with Events, Marketing, and Public Relations to develop restaurant events and programs that showcase the brand. Develop synergy with selected partners in the community and with guests. Be present at events to maximize our greater brand. Supervisory Responsibilities: 50-70 employees including, Managers, Hourly Managers, FOH and BOHQualificationsJob Requirements Education/Experience: High school degree, or equivalent Knowledge, Skills & Abilities: Must be able to work the kitchen line at all stations. Must be a good coach and be personable. Computer literate required. Strong financial experience preferred. Other: ServSafe® Certification required. Responsible Beverage Service Certification required. Physical Demands: N (Not Applicable)-Activity is not applicable to this occupation. O (Occasionally)-Occupation requires this activity up to 33% of the time (0-2.5 + hrs/day) F (Frequently)-Occupation requires this activity from 33% - 66% of the time (2.5-5.5 + hrs/day) C (Constantly)-Occupation requires this activity more than 66% of the time (5.5 + hrs/day) Stand-C, Walk-C, Sit-O, Handling/Fingering-F, Reaching Outward-F, Reaching Above Shoulder-F Climb-O, Crawl-O, Squat or Kneel-O, Bend-F, Working at the Computer-O Lift/Carry Push/Pull Other Physical Requirements 10 lbs or Less F 12 lbs or Less F Vision (Near, Distance) 11 lbs to 20 lbs O 13 lbs to 25 lbs O Sense of Sound (i.e. kitchen equipment) 21 lbs to 50 lbs O 26 lbs to 40 lbs O Sense of Touch 51 lbs to 100 lbs O 41 lbs to 100 lbs N Ability to wear Personal Protective Equipment (non-slip shoes, safety glasses) Over 100 lbs N Over 100 lbs N Work Environment: The work environment characteristics described above are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

The General Manager is responsible for leading the management team to drive initiatives, ensuring consistency and quality of menu items, managing costs, and overseeing staffing, training, and restaurant upkeep. A primary focus is maintaining excellence in hospitality and the overall guest experience through hands-on supervision and staff motivation.