General Manager

Socket.dev; Healdsburg (CA); On-site; USD 85,000 - 130,000; Full time

Benefits offered by this job

Health insurance

Wellness resources

401(k) matching

Job summary

Scratch Restaurant Group is seeking a General Manager to lead dining and service operations, oversee the beverage program, and drive guest experiences at our Healdsburg property.

The GM will supervise FOH/BOH teams, monitor labor and beverage costs, and partner with the Chef de Cuisine to maintain high standards of service and hospitality. Availability for events and on-site leadership is required.

Qualifications

• ServSafe certification is required.
• Excellent oral and written communication skills.
• Proven ability to lead and develop hospitality teams.
• Strong time management and cost-control capabilities.

Responsibilities

• Oversee dining and service operations with direct oversight of FOH staff and scheduling.
• Manage the Beverage Program, including wine, sake, whiskey and cocktails.
• Coordinate with Chef de Cuisine and management on protocol and menu knowledge.
• Monitor labor costs, payroll hours, and staff performance.
• Ensure adherence to safety, hygiene, and sanitation regulations.

Skills

Communication

Team management

Multi-tasking

Guest service

Operations oversight

Education

ServSafe certification

High school diploma or equivalent

Tools

Outlook

Microsoft Office

Mac OS

Tock

Toast

Job description

Benefits:

• Health insurance
• Wellness resources
• 401(k) matching

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal "from scratch" approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.

The General Manager oversees all aspects of the Dining and Service operations including service & chef team, daily planning, fiscal responsibilities, beverage program, labor monitoring and scheduling, beverage ordering, purchasing admin and general supplies, maintenance of hygiene and sanitation, employee management retention and development. These duties are carried out to align with the culture.

This property is managed by The Matheson.

POSITION SUMMARY

The role of the General Manager is to provide primary support to the Chef de Cuisine (and vice versa) and to have direct oversight of the Beverage Program. The GM will need to possess, deliver, practice and utilize strong management and leadership skills; quick and fair decision-making abilities; and a strong work ethic. The position is responsible for the various tasks involved in the overall operation of the restaurant including managing labor and beverage costs, measuring success of guest experiences, maximizing staff retention and scheduling. The position requires availability to work and special events. Must also be available to be on-site, via email or phone to address pressing restaurant/business issues and needs.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ensure that each guest receives outstanding guest services by providing a warm and inviting environment, including greeting and acknowledging every guest; and by maintaining elevated standards, having product knowledge, a solid understanding of the mechanics of service, and all other components of guest services.
• Responsible for the Beverage Program - Wine, Sake (where applicable), Whiskey and Cocktails.
• Concise communication with the Chef de Cuisine and team regarding protocol changes, menu knowledge, beverage knowledge and service changes.
• Performs performance improvement plans and / or disciplinary action when applicable.
• Performs regular employee evaluations.
• Coordinates with Human Resources for new employees’ proper onboarding.
• Prepare FOH shift schedules on a bi-weekly basis.
• Handle any guest issues or complaints as they arise in a professional, prompt, effective and courteous manner.
• Answer general inquiry emails (specific to their home location), questions and returns voicemails in a timely manner.
• Communication with the Reservations Dept.
• Constant monitoring of guest reservation on a daily, weekly and monthly basis.
• Monitor maintenance of the restaurant and compliance with safety and hygiene regulations.
• Management of FOH/BOH hours for payroll - including reviewing clock-in/out times, breaks, overtime, and sick leave.
• Responsible for ordering, purchasing, and inventory control.
• Utilization of Requisition forms when necessary.
• Responsible for daily input of PlateIQ.
• Responsible for understanding daily sales, labor and beverage costs. Must aim to meet the required % Educating the team on how to maintain costs.
• Complete, implement and execute assignments, projects, duties as directed by Management.

MINIMUM REQUIREMENTS

• Maintain professionalism at all times when outside of work and in social environments (including all social media outlets) - understanding that you are a representative of Scratch Restaurant Group
• Ability to multi-task and prioritize projects/tasks
• Excellent oral and written communication skills
• Excellent hygiene
• Guest focused attitude
• Team focused attitude
• Communication and team management abilities
• Availability to work within expected hours of operation (e.g. evenings, holidays, weekends)
• ServSafe certification is required
• Ability to work collaboratively with Chef de Cuisine, Management and Team
• Skills in effective time management, organization, multitasking, and prioritization
• Maintain professional etiquette on the phone/email and in person
• Proficient in Outlook, Microsoft Office Products and Mac OS
• Proficient in Tock and Toast preferred but not required
• High school equivalent mathematical skills