General Manager (Food Industry)

SELAH AREA EMPLOYER LOOKING TO HIRE AN EXPERIENCED GENERAL MANAGER (FOOD INDUSTRY).

CALL ME TODAY FOR MORE INFO. 509-575-4114 OR 509-388-3527

Type of Employment: Full Time

Wage: $68,000 + Annually DOE

Job Summary:

As the General Manager you will be directly responsible for implementing smooth guest experiences and a positive working environment for the general staff. Your industry knowledge and exceptional communication skills will be key in successfully implementing your role while supporting the leadership throughout the operation. In addition, you will be directly responsible for the financial success and project development for the operation as a whole.

Operational Duties:

• Department and Staff monitoring for general operations daily while onsite.
• Coverage for areas in emergent situations for departments as needed.
• First line of communication for guest issues and conflicts to be resolved with the best interest of all parties involved.
• Coaching leadership team and general staff by mentoring and guiding them to performance standards while consistently striving to improve the operation and guest experience.
• General and cohesive communication needs for all department heads and staffing with a proactive approach while trouble shooting situations that arise for immediate remedies and safety concerns while implementing creative ideas and improvements to be initiated and executed.
• Assisting all departments to implement streamlined and financially focused standard operating procedures and department improvements.
• Supply runs for all departments as needed.
• Annual reviews and performance assessments for all department leaders
• Support and planning with Event team for public event planning, staffing and execution.
• Disciplinary action for staffing issues including but not limited to incident write ups to be filed and disciplinary action plans based on individual performance needs and value of staff member.
• Recruiting, interviewing, and hiring processes for all departments.
• Maintain accurate records for accident reports, call outs, WA State sick pay requests for payroll adjustments, employee files, garnishment documentation review, Unemployment processing.
• Field staff call outs for scheduled shifts and no-show documentation.
• Maintain an active line of communication for emergency needs and team direction in the event of crisis prevention.
• Diffuse staff issues in a timely and productive manner utilizing a mentoring approach to maintain staff retention.
• Beverage, event and food menu development and support to department heads for continued industry standards and market trends.
• Maintain and implement cleanliness and facility needs to ensure a healthy, clean and safe environment is present at all times.
• Plan and coordinate leadership team meetings (weekly) and all staff meetings as needed (two per year is par).
• Monitor and maintain quality control of all food, beverage and services sold daily.
• Assessing, documenting, and reporting monthly food and beverage inventory reports.

Administrative Duties:

• Address and respond to emails in an efficient and timely matter based on urgency (24-hour response time is par).
• General filing and file updating as needed.
• Outside vendor communication and relationship building for maintenance needs, promotional partnerships, and marketing.
• Creation, drafting and publication of daily SOP (standard operating procedures).
• Schedule drafting and publication for front of house staff, tap room and events.
• Support to Executive Chef on all scheduling as needed.
• Time clock edits – all departments.
• Weekly audits of payroll hours to ensure targets are in place.
• Monitorization of camera system, addressing operational issues for guests and staffing incidents, investigation reports and quality of systems operating capacity.
• Monitorization and filing of state and county agency reports including but not limited to: Yakima County Health Department, WA State LCB, music licensing agencies, WA State Department of Health, Department of Revenue, TTB, ESD, LNI.
• Weekly USPS (mail) assessments and processing of bill scans.
• Ordering office, operational and event supplies as needed.
• Balancing and preparing daily cash drops from service staff.
• Depositing funds weekly to business account.
• Balancing petti cash and change needed for operations.
• Clover POS System – monitoring price adjustments, tax collection, COG data entry, accurate categorization, reporting, guest payment issues and programing of new items and daily sales reports to be reviewed.
• Implementing and circulating current and accurate marketing material to be used in facility for upcoming promotions and events.
• BBSI platform monitorization and onboarding of newly hired team members.
• Support outside sales position role while monitoring and processing invoices and payment collection.
• Continued development and updates to staff training programs and new hire onboarding.

Financial Focus:

• Continued self-education on industry trends, competitor offerings and pricing standards.
• Directly communicate with accounting team for vendor payments
• Forecast operational expenses.
• Review monthly PNLs while planning ahead to ensure that profitability is attainable.
• Daily and weekly audits on overall sales for each department.
• Daily and weekly audits focused on payroll allocation and overtime expenses.
• Work directly with ownership team to implement ideas and improvements based on feedback and collective vision to increase guest retention and ROI.
• Work directly with ownership on financial needs, forecasting and financial goals year over year.
• Ensure that the operation maintains a minimum of 4% net profit annually based on the fiscal year prior with expectations of maximizing net profits.
• Continued support and expansion of outside sales and distribution.
• Maintain accurate records and recording of monthly budget line items to remain on target.
• Maintain accurate inventory of COGS.
• Develop sales and promotional strategies to increase revenue and increase guest traffic while promoting new patron visits.

Requirements:

• At least 3 years of managerial experience in the Hospitality industry (1 years of general manager experience).
• 1 year of experience working in the brewing or hop industry.
• Experience with excel, google drive, word, and general Point of Sale systems.
• WA State Mast permit – LCB.
• WA State Serv safe food handlers card and food safety management certification (to be maintained as needed prior to expiration).
• Experience with onsite event coordination and planning.
• Basic knowledge and understanding of Quick Books platform and ability to read PNL documents.
• Financial understanding and budgeting skills.
• Flexible schedule including nights, weekends, and holidays.

Key Performance Indicators:

• Cost Management: Achieve a specified target for staffing and labor costs by implementing efficient processes and monitoring expenditures while maintaining effective standard operating procedures as project continues to grow.
• Staff Development: Conduct regular performance evaluations and training sessions for leadership team and general staff.
• Customer Satisfaction: Monitor customer feedback and ratings, striving for consistent improvement in the overall l experience, quality and customer service experiences based on brand standards.
• Food Safety, Health, and Safety Compliance: Ensure adherence to food safety, health, and safety standards, with zero recorded violations during routine inspections.
• Problem Resolution: Successfully address and resolve customer complaints and staffing issues within a specified timeframe, maintaining a high level of customer satisfaction.
• Communication: Exceptional skills and ability to adapt in communication efforts to multiple learning styles and needs: emails, texting, direct communication publications and call.
• Multi-Tasking: Ensure that deadlines and proactive planning is implemented while maintaining daily operations.
• Pilar of Leadership: Constantly strive to be an example of teamwork and positivity as a leader for the operation and core values of the company.

Compensation:

• Two weeks paid vacation per year (to be implemented after one year of employment)
• Annual Salary $68,000-$DOE