General Manager | ***Michelin | San Francisco

Frey Consulting Group; San Francisco (CA); On-site; USD 70,000 - 110,000; Full time

Job summary

An established industry player in the restaurant sector is on the lookout for a passionate General Manager to lead their flagship location in San Francisco. This role is pivotal in maintaining Michelin star standards while fostering a culture of sustainability and exceptional hospitality. You will be responsible for overseeing all aspects of the restaurant's operations, ensuring that both guests and staff experience a delightful environment. With a focus on leadership and communication, you will implement strategies to enhance service quality and operational efficiency. If you thrive in a fast-paced environment and have a knack for creating memorable dining experiences, this opportunity is perfect for you.

Qualifications

• 5+ years in luxury restaurant food and beverage management.
• Experience with Michelin standards and hands-on management style.

Responsibilities

• Oversee daily operations, ensuring Michelin star service standards.
• Manage FOH staff and maintain guest satisfaction.
• Coordinate events and develop staff through training and mentorship.

Skills

Food and Beverage Management

Leadership Skills

Communication Skills

Problem Solving

Flexibility and Adaptability

Tools

MS Word

Excel

POS Software

Reservation Software

Job description

World renowned restaurant group with Michelin concepts up to 3 stars is seeking an intensely passionate, poised, and charismatic General Manager for their flagship restaurant in San Francisco. Join a team that is fiercely dedicated to sustainability, artistry, love & respect for their community, while providing unmatched hospitality and lifelong memories. In this role you will: align with, support and follow the company vision. Oversee, lead and manage all areas of the restaurant and make the front of house final decisions on matters of importance. Adhere to company standards and service levels to increase sales and control costs, including food, beverages, supply, utility and labor costs. Deliver revenue and profit targets by managing FOH staff to provide top tier restaurant service. Maintain guest and employee satisfaction, while consistently improving the image of the company and increasing revenue.

RESPONSIBILITIES:

DAILY OPERATIONS & SERVICE:

• Maintain a high level of service and Michelin star standards by educating the staff of French service technique, culture and developing personalized customer service.
• Create standardization and clear expectations by implementing new SOPs and training managers.
• Constantly work on improving service standards by auditing food/beverage and conducting quality control checks.
• Overview shifts which include daily decision making, scheduling, assisting DO with project management and planning the vision. Follow the cash and closing procedure.
• Foster an environment of hospitality, ensuring guests have a memorable and delightful experience. Make authentic connections with guests and make yourself available for continuing communications.
• Investigate and resolve complaints concerning food quality and service.
• Be present on the floor and be able to assist every member of the FOH team, including wine service, in all facets.
• Event Management: Coordinate and oversee events, banquets, and special functions, ensuring they run smoothly and meet or exceed guest expectations.
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications.
• Develop employees by providing coaching during their Introductory period, setting annual SMART goals and improvement plans if required.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Understand and follow closing procedures.
• Overview standards and steps of service according to the service manual
• Be present on the floor during service. Execute wine service when needed during the evening for guests, assisting with selections and providing personalized guidance.
• Provide educational outlets, mentorship, and supplies for the FOH staff to enrich and strengthen their skills and knowledge in the company’s philosophies and food/beverage.
• Assist every member of the FOH staff in all service facets.
• Be a primary contact for guests and be able to respond to any guest needs.
• Analyze restaurant’s sales levels and profitability and create and implement strategic plans to achieve sales goals.
• Prepare and lead manager meetings once a week by giving performance goals, targets, and deadlines.
• Lead the assistant general manager and assign him/her projects, targets and goals.
• In coordination with HR/DO, hiring and firing of all FOH employees.
• Write job descriptions and coordinate with HR for posting.
• Conduct 90 Days Smart Goal and annual reviews of all FOH employees.
• Maintain healthy and friendly relationships with all our providers

BEVERAGE:

• Assist in managing the wine and beverage program, including selecting wines, creating cocktail menus, and training staff on offerings.
• Conduct regular training sessions to improve service quality, knowledge, and professional development.
• Promote sustainable practices within the department, such as sourcing local and organic ingredients and reducing waste.
• Oversee Bar/Liquor orders for FOH/BOH.

MEETINGS & COMMUNICATION:

• Prepare daily meetings to discuss menu, guest information, service issues.
• Prepare and lead manager meetings once a week by giving performance goals, targets, and deadlines.
• Prepare and attend weekly one on ones with your direct report and other managers who are working under you.
• Provide open and transparent communication with employees to assess employee satisfaction.
• Represent the restaurant & bar professionally through your personal appearance, communication, and respect for others.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
• Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems or issues. Be open and receptive to necessary changes in priorities.
• Have a passive ego that allows a guest to vent without escalating the situation but rather, solving the problem to the guest’s enjoyment.
• The ability to empathize with staff members and help them develop to their next level.

REQUIREMENTS:

• 5+ years of food and beverage management in a luxury restaurant.
• Experience in Michelin standards.
• Managerial and leadership skills, including honesty, a strong work ethic, and high moral integrity. Believes in hands-on management style.
• Hospitality and operations expert in the luxury food and beverage industry.
• Excellent communication and interpersonal abilities.
• Flexibility and adaptability in a fast-paced environment.
• Knowledge of computers (MS Word, Excel). Knowledge of Accounting, POS, Reservation Software.
• Be able to make decisions, problem solve, and lead a full brigade including the BOH team.
• Expertise in operations, P&L analysis and manager development.