General Manager WEHO at Bottega Louie Restaurant and Gourmet Market

West Hollywood, California, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Apr, 26

Salary

140000.0

Posted On

01 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Hospitality, Staff Management, Training, Delegation, Organization, Goal Orientation, Professional Appearance, Fast-Paced Environment, Collaboration, Problem Solving, Communication, Customer Service, Operational Discipline, Employee Experience, Company Culture

Industry

Hospitality

Description

Job Details Job Location: West Hollywood - West Hollywood, CA 90069 Position Type: Full Time Education Level: 4 Year Degree Salary Range: $100,000.00 - $140,000.00 Salary Travel Percentage: None Job Shift: Any Job Category: Management ABOUT BOTTEGA LOUIE Founded in Los Angeles in 2007, Bottega Louie develops premier landmark Restaurants, Patisseries & Cafés. Our objective is to deeply connect with the communities we serve by creating premium Fine Dining, Patisserie, Bakery and Café experiences thoughtfully designed and accessible to everyone. We are committed to serving the finest quality classic American, Italian & French café and bistro recipes paired with first class exceptional service We operate with the management systems and tools required to consistently produce thousands of premium Guest Experiences daily We provide valuable opportunities for each Botttega Louie Team Member to pursue professional progress and satisfaction in their work We believe life is richer and we are most effective when we truly connect to the people around us and work together cooperatively as a Team and respect each other’s contribution and importance Our greatest strength, and the largest contributing factor to our success, is our Team. As a Bottega Louie Team Member, you are essential to satisfying our discerning Guests and contributing to the Company’s continued success. WHO WE’D LIKE TO WORK WITH People who genuinely like people and respect each other’s contributions People who are Team Players who enjoy creating exceptional premium Guest Experiences for all to enjoy People who contribute positively to our Team’s experience and company culture by recognizing the best way to deliver exceptional Guest Experiences is through developing a world-class Employee Experience and Company Culture People who are committed to learning and developing Bottega Louie Systems & Tools to consistently serve premium Guest Experiences that exceed what we want as discerning Guests People committed to working with the operating discipline required to provide sustainable benefits to all our Stakeholders: Guests, Team Members, Vendors, Investors and the Neighborhoods where we operate People who are Full-time professionals available to work 40 hours per week, able to lift 35 lbs and stand and move for extended period of times COMPENSATION $100,000 base salary plus quarterly discretionary bonus based on net income ($0 - $50,000 annual potential) Net income Bonus, if any, is calculated at sole discretion of Compensation Committee Health, Dental, + Vision, Paid Time Off, Dining Comps BOTTEGA LOUIE IS AN EQUAL OPPORTUNITY EMPLOYER WE ARE COMMITTED TO CREATING AN INCLUSIVE WORKPLACE FOR ALL & ENCOURAGE APPLICANTS FROM A WIDE VARIETY OF IDENTITIES, IDEAS, PERSPECTIVES & EXPERIENCES TO APPLY Qualifications A positive attitude and the ability to work collaboratively with a team of managers while leading a staff of 75+ employees A genuine passion for providing the highest level of hospitality to all guests Prior restaurant experience in a manager or supervisor role Proven ability to effectively train, manage and supervise staff Excellent delegator and mediator, organized and goal oriented Maintain a professional appearance and the ability to adhere to Bottega Louie standards Comfortable working in a fast-paced environment The availability to work 10 – 12 hours per day, including late nights, weekends, and holidays

Responsibilities

The General Manager will lead a team of over 75 employees to create exceptional guest experiences while managing restaurant operations. This role requires effective training, supervision, and adherence to company standards.