RESTAURANT GENERAL MANAGER
Full-Time (Exempt)
Hog Island Oyster Co. is looking for an enthusiastic GENERAL MANAGER to join our team and oversee our restaurant in the Marin Country Mart. If you’re looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good.
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Live to shuck, shuck to live!
At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, Larkspur, and Napa.
What we provide:
Competitive pay
Generous medical and dental plan for you and eligible family
401k retirement plan with Company matching fund
Pre-tax Flexible Spending Accounts (FSA)
Paid vacation; sick time
Paid time to volunteer in the community
Employee discounts, Industry-leading training and opportunities for advancement
Attainable bonus structure
Work/life balance
What we require:
Teamwork
Aware of his/her own energy - able to bring good energy to work on a daily basis and enjoy the work
3 plus years of General Manager restaurant experience
Ability to effectively communicate with all staff and management members
Ability to consistently meet daily, weekly and monthly deadline
A practical understanding of HR legal requirement
Basic math skills and knowledge of daily restaurant financial requirement
Proficient in restaurant systems such as Aloha, ScheduleFly, Ctuit, Toast etc
Ability to effectively communicate in both verbal and written format
Ability to build and maintain relationships both internally and externally
Juggle multiple tasks and adjust to changing schedules and priorities in a fast paced environment
CA Responsible Beverage Service training with ABC certification
What are the job duties:
Act as a servant leader, creating a great customer and employee experience. Always ready to jump in, support, coach and assist. Treat everyone with respect and handle all situations with integrity. Doing the extra, unexpected things.
Provide clear expectations and Goals for all members of Management team.
Work with management members on setting growth goals for themselves and their teams.
Ensure that all POS, budgets, financial reporting systems and P&L’s are kept up to date and accurate.
All Cash and Credit Card Control and reporting policies are followed for both restaurant and staff, both in sales and expenses.
Oversee and ensure that all staff timekeeping, reporting and wages are accurate and completed in a timely fashion. That follow up communication is done with all relevant departments and staff members.
Maintain accurate and up to date personnel records for all staff members.
Ensure that all food, beverage and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Ensure training and Company orientation is provided to all staff on company and department rules, policies and procedures; and our shellfish, our history, practices and values.
Fill in where needed to ensure guest service standards and efficient operations.
Maintain up to date and accurate logs for operations.
That all required paperwork, including forms, reports and schedules is prepared in an organized and timely manner and communicated to all appropriate staff and departments.
Ensure that all equipment is being kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Work with restaurant chef to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control all COGS and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of all staff in safe operation of all equipment and utensils; ensure compliance with all safety policies, standards, and regulations.
Responsible for all personnel being trained in cleanliness and sanitation practices.
Monitor all organizational procedures to ensure proper function
Investigate and resolve complaints regarding food quality, service or facilities for staff and guests
Responsible for maintaining appropriate cleaning schedules for all restaurant areas.
Establish clear lines of communication with all staff and management members.
Communicate in a timely manner, while being open and respectful
Other duties as assigned.
We help and take care of each other, our customers, our communities and our planet, and we have FUN doing it, so come and join us.
At Hog Island Oyster Co. we stand for oysters, diversity and equality! This means cultivating a work place free from discrimination and harassment of any kind, and providing equal employment opportunities for all. People of all backgrounds and interests are welcome in our family. Shall we set a place at the table for you?