General Manger COMO

Job Description

Salary: $65,000 - $75,000

COMO

Truckee, CA

We are searching for a General Manager for one of Truckee's premier restaurants, COMO. COMO is a CaliMex restaurant that believes the best meals are created by the best ingredients. We believe fresh is best that's why we source only the finest ingredients. We also believe that a dinner with us isn't just a meal, it's an experience that fuels the body and the soul. We believe the key to creating an experience that fuels the body and the soul lies in the details. That's why we believe the details matter. We are searching for a General Manager that's not only detail oriented but one that shares our core values of Integrity, Responsibility, Respect, Hospitality, Communication, and Accountability, to lead our team.

Employment Type: Full-Time

Pay Type: Salaried - Exempt

Base Salary Range: Starting at $65,000 - $75,000 (Depending on Experience)

Additional Incentives: Potential to earn bonuses totaling $20,000.00. 100% medical, dental and vision, Paid Time Off.

Restaurant Operating Hours: Monday - Sunday 11am - 9pm

Reports To: Director of Operations or Owner/ President

Supervises: All Restaurant Staff

Education, Certification and Experience

Three years or more as a restaurant manager

High School education or equivalent

Job Description

Reports To

Director of Operations or Owner/President

Job Summary

I oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities

Primary

I promote, work, and act in a manner consistent with the mission of Cottonwood and West River Hospitality Group: Building inspiring and welcoming spaces, Creating lasting memories, and Fueling the body and the soul.

I ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

I monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

I develop capital budgets for an operating budget for the service team; monitor and take corrective action as necessary to help assure that budgeted sales and costs goals are attained.

I achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

I monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

I ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

I control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures and confirm that all documentation is accurate and completed in a timely manner.

I count money and make bank deposits.

I investigate and resolve complaints regarding food quality, service, or accommodations.

I ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

I review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

I schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

I monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

I maintain food and equipment inventories and keep inventory records.

I schedule staff hours and assign duties.

I monitor employee records to minimize overtime and keep labor costs within budget.

I establish standards for personnel performance and customer service.

I perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks, seating and greeting people when necessary.

I plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

I keep records required by government agencies regarding sanitation or food subsidies.

I test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

I organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

I am knowledgeable of restaurant policies regarding personnel.

I administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

I continually strive to develop staff in all areas of managerial and professional development.

I order and purchase equipment and supplies based on budgets.

I review work procedures and operational problems to determine ways to improve service, performance, or safety.

I assess staffing needs and recruit staff.

I great guests and oversee actual service on a routine basis.

I arrange equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

I record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

I review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

I attend all scheduled employee meetings and offer suggestions for improvement.

I coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

I fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

I monitor employee and guest activities to ensure liquor regulations are obeyed.

I schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.

I assist in developing, planning, and implementing restaurant marketing, advertising and promotional activities and campaigns.

I estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

I assist in the creation of specialty dishes and develop recipes to be used in dining facilities.

I assist in taking dining reservations.

I assist in recruiting, training, supervision and termination of all staff.

Tools & Technology (examples in parentheses)

Laser printers

Notebook computers

Personal computers

Point-of-sale terminals and workstations

Accounting software (MarginEdge)

Analytical or scientific software (MarginEdge, Toast)

Calendar and scheduling software (7shifts)

Data base user interface and query software (ValuSoft MasterCook)

Desktop publishing software (Microsoft Word)

Electronic mail software (Microsoft Outlook)

Financial analysis software (MarginEdge)

Graphics or photo imaging software (Adobe Indesign, Adobe Illustrator)

Inventory management software (MarginEdge)

Office suite software (Microsoft Office)

Point-of-sale software (Toast)

Presentation software (Microsoft PowerPoint)

Project management software (Toast, Sevenrooms)

Spreadsheet software (Microsoft Excel)

Time accounting software (Toast, )

Word processing software (Microsoft Word)

Minimum Qualifications

Be 21 years of age or older

Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry

Able to understand and speak using the predominant language(s) of guests

Excellent basic mathematical skills

Able to handle money and operate a point-of-sale system

Able to work in a standing position for long periods of time (up to 5 hours)

Able to reach, bend, stoop and frequently lift up to 50 pounds

Stamina and availability to work 50 to 60 hours per week