Market General Manager at Pullman Market – San Antonio, Texas

Position Summary:

The General Manager oversees and manages the front of house and works in partnership with the Chef de Cuisine to make final decisions on matters of importance for the entire restaurant. They are

responsible for managing all daily operations of the restaurant, including the selection, development,

and performance management of employees and other FOH managers. They lead by driving hospitality and fostering a positive work environment where all team members can thrive. They are responsible for payroll, maximizing sales, optimizing profits, ensuring that guests and staff are happy, and that corporate is communicated with.

Operational Responsibilities:

• Oversee staff setup and breakdown of the restaurant, assign and check daily side work
• Create server sections and strategize on the management plan for service
• Meet with Chefs daily to review menu changes, print daily menus and ensure they are ready for service
• Hold daily line ups with staff to review reservations, nightly focus, and menu changes.
• Maintain POS menus and settings and troubleshoot when necessary.
• Ensure OpenTable is maximized diligently, cover counts are accurate, and tables are finished on time to provide accurate reporting
• Ensure ERHG service and hospitality standards are met during every service
• Prepare End of Day emails to company managers, corporate to communicate the restaurants daily performance, including sales and cover reports, VIPs, and incidents of note
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports promptly in the event that a guest or employee is injured.
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Be a leader in hospitality, radiate warmth on the floor, set the example for your team
• Build lasting relationships with our guests by touching tables and making connections.
• Be an ambassador of our product and service. Tell the story of what makes us special to our guests and team members.
• Run weekly payroll, overseeing clock-ins daily to ensure accuracy.
• Manage the weekly tip pool and send reporting to corporate and employees.

Operational Responsibilities Continued:

• Oversee or personally respond to guest reviews (depends on if 3rd manager is MD or Sommelier)
• Oversee the execution of in-house events with the Events Team
• Run bi-weekly meetings in partnership with the CDC to keep the management team on track, motivated, goal-oriented, and keep communication strong.
• Oversee the development of the other FOH managers, including setting work goals, organizational expectations, and checking in on the progress of their work

Financial Responsibilities:

• Oversee FOH financial performance, tracking sales and cost on labor and beverage
• Constantly drive sales through OpenTable efficiencies, staff trainings, community outreach, working diligently with the events & reservations and marketing teams.
• Maintain beverage and labor cost while maintaining required standards of operation in the restaurant.
• Manage daily cash flow and cash deposits
• Attend bi-weekly manager meetings with partners and corporate to analyze weekly profit & loss statement.

Accountabilities:

• Keep other restaurant managers and the corporate management team fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• Help executes events in coordination with the events and beverage departments.
• Report and help facilitate restaurant repairs whether structural, equipment or furniture.
• At all times provides a favorable image of ERHG, including restaurant cleanliness (inside and out) and upholding staff appearance standards.
• Know how to do every single duty done by the other FOH managers.
• Perform other duties and responsibilities as required or requested by corporate.

Food & Beverage Requirements:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bars,
• and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Communicate with CDC effectively concerning consistent high quality of food presentation.
• Must be ServSafe Manager certified and uphold all ServSafe guidelines.
• Must be TABC certified.

Staff Responsibilities:

• Constantly work on creating high team morale and a healthy positive work culture
• Provide direction to employees regarding operational and procedural issues.
• Maintain an accurate and up-to-date plan of restaurant staffing needs
• Have all necessary admin, new hire, and training documents printed out and organized to have ready as needed and keep training documents updated appropriately.
• Oversee hiring and professional development, including ads, interviews, hiring, orientation, training, education, and termination of employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews with clear feedback.
• Ensure that any HR documentation including disciplinary action is accurate, complete, and stored properly, and that SOPs are followed across all departments.
• Organize education in coordination with Wine Director, CDC, Forager, Bar Manager, and other resources to keep the staff engaged.

Personal Requirements:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Strong communicator with a proactive, collaborative, and adaptable mindset.
• Ability to determine applicability of experience and qualifications of job applicants.

Working Conditions:

• A typical work week for this position is 55 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• Employee Wine Purchase Program - Cost + 20%
• Wine Exam Reimbursement
• 8 Weeks Paid Parental Leave and Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000