We're seeking experienced General Managers to lead our Edmonds and Seattle Bar Dojo locations.

Position Summary:

Responsible for the day-to-day management of the restaurant and for overseeing the operation and staff of the restaurant to ensure the highest level of standards and efficiency. Sets the standards for quality and cultivates top-performing teams. The scope of this role includes leadership, guest experience, financial performance and budget planning, administration including payroll and labor, marketing and human resources, events and off-site staffing, timely repair and maintenance of the property, compliance to industry and company standards, and adherence to core philosophies.

Essential Functions:

Knowledge Base:

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• All liquor brands, beers, and non-alcoholic selections are available in restaurants and bars.
• The characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
• Daily menu specials, 86'd items.
• Restaurant and Bar layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• Reservation system (Open Table)
• Scheduled in-house banquets, locations, and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• Employee Handbook

Daily Responsibilities:

• Ensure bank and all tills at the beginning and end of the day are reported accurately and thoroughly.
• Responsible for bank deposit and change runs
• Ensure opening walk-through procedures meet restaurant standards.
• Ensure closing walk-through procedures meet restaurant standards.
• Properly lock up and secure all entrances to the restaurant and set the alarm.
• Ensure all Company food and operational safety policies are followed by all team members.
• Ensure that Food and Liquor Handling and Food Safety Certificates are current as required.
• Ensure that all Health Department, sanitation, and safety regulations are in compliance.
• Maintain the Company safety and sanitation program (including IIPP meetings, safety meetings, updates, etc.)
• Promote an atmosphere of safety
• Monitor the conditions both inside and outside of the restaurant to ensure appearance and safety standards are met or exceeded.
• Monitor maintenance of restaurant equipment. Troubleshoot as able or delegate to appropriate maintenance technician.
• Set up proactive preventative maintenance for services and equipment and manage those vendors.
• Maintain refrigeration log. Ensure all refrigeration temperatures are within the safe zone.
• Assist in managing the POS system and training users
• Troubleshoot any problems that arise with the POS
• Make appropriate notes regarding problems and communicate to other managers using 7shifts & EOD notes.

Customer Service:

• Always promote and support the highest quality guest experience
• Maintain a consistently smooth-running operation
• Ensure physical atmosphere/aesthetics and cleanliness of restaurant
• Demonstrate effective salesmanship and guest service while on the floor and teach effective salesmanship and guest service to floor staff.
• Write service notes at the end of each shift
• Support and help staff during service, as needed
• Ensure break compliance practices and procedures are followed.
• Ensure that overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift.
• Monitor volume and content of music always playing.
• Monitor appropriate lighting levels at open, dusk, night.
• Monitor cleanliness throughout property.

Food Service

• Works with culinary team to translate food knowledge to service staff.
• Beverage Service
• Bar Program: Oversee the ordering and inventory process.
• Responsible for staff beverage knowledge.
• Conducts staff training in the areas of liquor, beer and wine.
• Develops and implements Beverage Dinners

Leadership:

• Provide outstanding leadership for the property; be a role model for accountability and integrity.
• Provide inspiring leadership that creates a positive, enjoyable, creative, and entrepreneurial atmosphere for all employees.
• Meet with the Chef to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Staffing includes interviewing, hiring, training, evaluating, and promoting employees.
• Coach, mentor and inspire the restaurant staff to promote high food and service standards.
• Allocate resources to each department as needed.
• Ensure that all departments are running smoothly and maintain the appropriate staffing, aesthetics, and service levels.
• Oversee the day-to-day planning of business and ensure that goals and directives are established for each shift.
• Use 7Shifts and EOD note reporting to consistently communicate and coach with other managers.
• Conduct regular meetings with the management team to ensure goals and objectives are being met.
• Write the schedule for the FOH management team.
• Communicate with the restaurant team on upcoming events and promotions.

Administration:

• Research, implement, and oversee potential in-store sales and marketing opportunities. ·
• Promote sales via local store/trade area marketing, and by participating in community events and organizations.
• Plan, track and manage budgets to control P&L, COG, payroll and equipment. · Administer monthly inventories
• Develop and recommend annual budget
• Oversee the monitoring of weekly sales and adjust prep production levels.
• Oversee and ensure that food safety and Health Department sanitation requirements are always maintained.
• Oversee and ensure that accurate inventories, extension, and menu items price verifications are maintained and conducted.
• Maintain food cost and budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.
• Estimate food consumption and requisition or purchase food
• Ensure proper equipment operation/maintenance
• Ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
• Control kitchen expenses, reporting to the GM what is spent and what is needed for the kitchen.
• Accurately track and report kitchen expenses.
• Maintain and update repair & maintenance log
• Maintain and update temperature log
• Ensure staff adhere to all policies.

This position description is subject to change and other functions may be assigned/reassigned at management’s discretion.

QUALIFICATIONS:

• To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.
• The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EXPERIENCE, EDUCATION, AND CERTFICATIONS:

Education Level: BA or BS equivalent combination of education and experience

Experience Level: Four years restaurant management experience of a full service $3M+ annual sales restaurant

Required:

• Ability to obtain a Washington State Food Handlers Certification.
• Ability to obtain a Washington State MAST/alcohol education certificate.
• Ability to obtain Class 12 MAST Permit for alcoholic beverage program management (management positions only).
• Minimum 21 years of age to serve alcoholic beverages.

Preferred:

• Knowledge of Computerized P.O.S. Systems and MS Office programs.
• Food Safety Certification.
• Certification in alcohol awareness program.
• Certification of previous training in liquor, wine, and food service.
• Certification in C.P.R.
• Customer service training.
• Ability to communicate in a second language.

ESSENTIAL PHYSICAL REQUIREMENTS:

The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Work conditions in certain areas of the restaurant can be hot, cold, wet, slippery and/or noisy.

Frequent walking (up to 12 hours), including climbing up and down stairs is required. Ability to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods, and to occasionally lift and carry heavy items up to 50 pounds (may be aided).

If office work is required, it involves remaining in a stationary position most of the time in front of a computer, using a keyboard, mouse and telephone. Regularly operate a computer and other office equipment. Occasionally move about the work site to access file cabinets, office equipment, etc. Exert up to 10lbs of force occasionally, and/or a negligible amount of force frequently or regularly move objects. Communicate and exchange information with colleagues, clients and other individuals in person and electronically. Home/remote work, if applicable and as needed, to be approved by supervisor.

Availability required for extended and various work hours, including nights and weekends.

REQUIRED COMPETENCIES:

• Working knowledge of all management aspects in the restaurant industry.
• High personal quality expectations; self-directed, high-energy, strong work ethic.
• Strong self-management skills: ability to plan and organize to handle high volume workload with multiple priorities and to use time efficiently.
• Set example for others by demonstration of core values, maintaining highest standards of confidentiality and professionalism.
• Ability to allocate resources in a cost-conscious environment
• Ability to think creatively, present ideas persuasively
• Skilled in critical thinking and problem solving with the ability to identify issues and mobilize available resources to eliminate project bottlenecks.
• A proactive, articulate, and diplomatic communicator (oral and written)
• Must be able to successfully work in a team as well as individually to reach a common goal.
• Willingness to “roll up the shirt sleeves” to get the job done.
• Superb communication & listening skills with the ability to communicate in English, both verbally and in writing.
• Excellent organization and time management abilities.
• Ability to effectively manage others to include staff selection, training, and performance management, working knowledge of wages and hours laws in your state, county and city.
• Overall skills and knowledge of basic mathematical principles and practices.
• Exceptional attention to detail
• Strong work ethic
• Takes personal accountability & responsibility for their role
• Proficient in: Microsoft Office/Excel, Toast, RASI, Open Table, and Triple Seat