General Manager at RMD Group

San Diego, CA, United States

Position Summary:

Responsible for every aspect of the operation and growth of the restaurant. Most time will be spent on the development and supervision of staff, driving revenue in all day parts, managing COGS and payroll, ensuring compliance with all policies and procedures, and driving profit.

Type : Salaried, Full-time

Pay scale: 90K- 110K

Duties and Responsibilities:

Responsibilities include, but are not limited to:

Financial

The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA

Approving invoices for payables and ensuring clear communication with the accounting department on all checks, invoices, etc.

Managing petty cash per company policy

Managing, monitoring and meeting budgeted COGS

Overseeing monthly P&L and daily numbers to maximize revenue and managing controllable costs and expenses with a strong emphasis on all cost of goods (“COGS”) and labor

Employee Performance

Working with underperforming employees to get them to the top half of the list or removing from roster

Always be working to raise the Per Person Average (PPA)

Creating, implementing, and maintaining systems related to customer service and revenue maximization.

Reviewing server sales performance report and taking appropriate action (posting results)

Reviewing and identifying the “Best Players ”, putting these employees on the best shifts and grooming to be leads

Once Leads are recognized and developed, start to plan next step to be a supervisor/ manager

Menu Analysis

Implementing FOH incentive programs to push appropriate menu items

Review all reports & working with Chef to ensure menu is performing as intended.

Staff Turnover

Always working towards keeping the overall turnover percentage down to help reduce payroll cost

Identifying and correcting reasons causing high turnover

Other Wages

Ensuring all staff clock in/out times are being reviewed before payroll is processed

Tracking, managing, and minimizing overtime & meal break premiums

Weekly audits on TipH a us to assure numbers are correct and to get a sense of what your team is taking home.

Marketing

Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department

Ensuring all reviews are at goal numbers

Ensuring venue is maximizing the effectiveness of all marketing and art services while getting an acceptable ROI on those expenses

Ensuring venue brand is being properly represented

Internal Restaurant Marketing & Revenue Generation

Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details

Executing RMD cross-selling programs including: RMD Loyalty App, Synergy wristbands, etc.

Executing RMD Loyalty Program

Ensuring the proper menus and promotional material are always out

Creating and executing promotions to drive business like tournaments and nightly contests

Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to GM/ DOFB

Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place

Ensuring all revenue generating programs are being executed per plan

Operation

Touching every table and connecting with guests during dinner service per company standard.

Assuring guests are enjoying their meal and see if there is anything else you can do to enhance their meal, refer to policy for further guidelines.

Seeking out ways to create memorable moments for guests.

Gathering guest details and input notes into the POS to ensure continued enhanced experience for future dining.

Holding everyone accountable for ALL policies and procedures

Overseeing nightly closing to ensure all elements are properly completed by MODs

Reviewing all manager nightly notes, making comments and responding as needed

Ensuring all changes to policies and procedures are communicated and documented formally

E nsure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required

As MOD consistently touching ALL tables

Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues

Reviewing all incident reports before they go to RMD

Conducting weekly manager meetings, with agendas, and ensuring proper follow-up on all action items

Ensuring there is always a Lead in every department, and that each lead is trained to be a “Key Holder ”

Ensuring the following FOH departments have a manager assigned and that Manager has a plan and is executing it: Bar, Server, Host, and Support

Coordinating and attending repairs and maintenance walkthroughs monthly

Other

Knowing your ABC, CUP, and Entertainment permit conditions

Reading Industry publications to keep up to date on trends

Conducting staff check-in s per company standard

Taking time to learn what you don’t know

Responsible for all aspects of all systems ( front and back of the house)

Training & Onboarding

The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers

Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts

Ensuring all training programs are being executed properly

Ensuring trainees have all required certificates

Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB

Identifying approved staff that can train new employees (should have multiple trainers in each department)

Creating and executing a minimum of one voluntary staff training per month

Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards

Working with DOFB to create an “approved’ training program for all positions including: FOH, BOH, Managers, and line-level staff

Staff Development and Recruiting

Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system ”

Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis

Qualifications

Minimum 5 years AGM/GM experience with extensive knowledge in restaurants, nightclubs, and private events

Must be familiar with cost controls

Must be able to communicate well both orally and in writing

Must be able to input and access information in the property management system/computers/point of sales system

Must be comfortable learning new skills

Must have a “hands-on ”, proactive management style

Skills and Attitudes

Must be motivated, hard-working, and passionate

Excellent communication skills (verbally interacts with management, team members and guests.)

Must be a strong leader with the ability to handle multiple tasks and responsibilities

Must be able to:

Perform job functions with attention to detail, speed, and accuracy

Prioritize and organize

Think clearly, remain calm, and resolve problems using good judgment

Follow directions thoroughly

Understand guest service needs

Work cohesively as a team with co-workers

Direct staff performance and follow up with corrections as needed

Work in a stressful, fast-paced environment

Education

Must have one or more of the following:

Bachelor’s degree (B.A.) from a four-year college or university

Equivalent combination of education and experience

Minimum of five ( 5 ) years of experience as A GM/ GM in a standalone restaurant or hotel/resort background.

Must be able to speak, hear, understand, read, and write the English language.

High school diploma.

A general knowledge and understanding of San Diego current events, cultural and culinary happenings.

Understanding of Department of labor standards.

Proficient in Microsoft applications (Excel/Word/Outlook).

Proficient in Toast and/or other POS systems.

Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.

Certificates, Licenses, and Registrations:

Serve safe certificate Management course .

Anti-harassment and nondiscrimination 2-hour class.

RBS – Responsible Alcohol Service

Other Requirements

Must be able to work holidays, nights, and weekends

Job Type: Full-time

Be able to reach, bend, stoop

Must be able to stand/walk for up to 6 hours at a time

Must be able to sit for up to 8 hours at a time

Must be able to lift at least 50 pounds safely and properly

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment

The noise level in the work environment usually is moderate to loud.

The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests.

Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

ABOUT RMD Group

RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel’s Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

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