Stone Brewing Bistro General Manager

Firestone Walker Brewing Company; San Diego (CA); On-site; USD 75,000 - 110,000; Full time

Job summary

Firestone Walker Brewing Company is seeking a dynamic Bistro General Manager to lead the Bistro team in delivering excellent food and beverages while driving profitability and energy-filled guest experiences.

You will forecast budgets, monitor financials, and implement strategies to improve check averages, guest satisfaction, and operations efficiency, while training staff and coordinating with events and facilities teams for smooth service and maintenance.

Qualifications

• Must have strong leadership and hospitality sense.
• Experience in budgeting, forecasting, and cost controls.
• Ability to supervise and develop restaurant staff.

Responsibilities

• Meet restaurant financial objectives by preparing forecasts and budgets, analyzing variances, and implementing corrective actions.
• Coordinate planning, budgeting, and purchasing for Bistro operations and maintain forecasting reports.
• Ensure coverage of Bistro activities and maintain a safe, sanitary facility environment.
• Inspect supplies and equipment; arrange for purchases and repairs; coordinate with facilities for maintenance.
• Collaborate with Events Team on menus and important event details.
• Monitor food and beverage quality and guest service; manage guest relations and service recovery.
• Develop and implement marketing and community relations programs; track results and adjust as needed.
• Control purchasing and inventory; negotiate with vendors and review usage reports.
• Develop policies and SOPs; drive production, productivity, quality, and guest-service standards.
• Maintain guest satisfaction by evaluating offerings and building relationships.
• Stay current with industry trends, participate in professional networks, and share knowledge.
• Train team members and assist with planning, directing, and evaluating work.
• Recruit, hire, onboard, and offboard team members; provide coaching and performance feedback.

Job description

Bistro General Managers are responsible for leading all Bistro Team Members to deliver great-tasting food and beverages. Bistro General Managers are expected to run operational efficiency and profitability of the Bistro while creating an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

Essential Job Duties

• Meet restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; development and implementing strategies to increase check average
• Coordinate planning, budgeting, and purchasing for all Bistro operations. Maintains forecasting and budgeting reports.
• Complete coverage of Bistro activities.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; and maintaining security systems. Adheres to the highest levels of risk and safety.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Arrange for equipment purchases and repairs.
• Ensures facilities are properly maintained. Works in conjunction with the facilities team to ensure preventative maintenance programs are in place.
• Meet with the Events Team to discuss menus and essential details for all events.
• Monitor food and beverage quality and execution.
• Manage guest relations and service recovery.
• Builds sales by developing and implementing marketing, advertising, public, and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with vendors; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring and evaluating food, beverage, and service offerings; initiating improvements; and building relationships.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Training team members and assisting with planning, assigning, and directing work.
• Recruit, hire, onboard and offboard team members.
• Exercise recognition, development, and coaching of all team members and managers.
• Addressing complaints, resolving problems while creating and managing documentation as necessary.
• Provides regular performance feedback and coaching to direct reports including annual and quarterly reviews.
• Other duties as assigned