General Manager

Bear Flag Fish Company; Newport Beach (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k)

Bonus based on performance

Company parties

Competitive salary

Employee discounts

Opportunity for advancement

Paid time off

Training & development

Job summary

Bear Flag Fish Company is seeking a seasoned General Manager to lead day-to-day restaurant operations in Newport Beach. You will oversee staff, ensure guest satisfaction, manage financial performance, and uphold health and safety standards.

The role requires strong leadership, scheduling, training, and use of reservations and POS systems. You'll collaborate with kitchen teams on menus and seasonal offerings, monitor guest feedback, and drive sales and profitability.

Qualifications

• 3+ years of experience in restaurant management.
• Proven leadership and team-building skills.
• Strong organizational and communication abilities.
• Knowledge of seafood operations and compliance with health standards.

Responsibilities

• Direct comprehensive restaurant operations across all service areas.
• Utilize technology tools to streamline operations and guest satisfaction.
• Develop and implement sales and profitability strategies.
• Lead, train, and develop staff; manage scheduling and performance evaluations.
• Collaborate with kitchen staff on menus and seasonal offerings; monitor feedback.

Skills

Leadership

Organizational skills

Communication

Interpersonal skills

Seafood knowledge

Tools

Restaurant software

Reservations system

Scheduling software

Financial management software

Job description

Benefits:

• 401(k)
• Bonus based on performance
• Company parties
• Competitive salary
• Employee discounts
• Opportunity for advancement
• Paid time off
• Training & development

Bear Flag Fish Company is looking for managers to join our team!

Essential Duties and Responsibilities:

The General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards.

Operational Leadership:

• Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.
• Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management.
• Develop and implement effective sales and profitability strategies.

Leadership and Staff Management:

• Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service.
• Manage shift operations, including scheduling, staff training, and performance evaluation.
• Create and maintain a positive and productive work environment for all employees.

Financial Management:

• Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting.
• Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances.

Guest Experience and Compliance:

• Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business.
• Collaborate with kitchen staff to develop menus that meet market demand and seasonal trends.
• Monitor customer feedback and implement necessary operational improvements to enhance the dining experience.
• Ensure strict compliance with all health and safety regulations, including food safety standards.

Regulatory and Administrative Responsibilities:

• Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment.
• Handle HR issues and communicate effectively on urgent matters.
• Regularly review and update compliance protocols and staff training to meet industry standards.

General Functions & Responsibilities:

• Actively participate in community events and foster relationships with local businesses and stakeholders.
• Ensure the efficient operation of private event segments, enhancing service delivery and guest satisfaction.
• Perform other duties as assigned, providing flexible and responsive leadership.

Requirements:

• A minimum of 3 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
• Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
• Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
• Availability to work flexible hours, including evenings, weekends. We are closed for every major holiday!
• Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.
• Seafood knowledge!