Love Food + Wine + Hospitality? Join us!
We are looking for a passionate, hospitality-minded Regional GM to manage and oversee our two locations in Newport Beach and Irvine. A qualified individual will be adept at talent management, coaching, and building a culture of continuous improvement and accountability. The Regional GM must be strong in strategic planning, decision-making, financial oversight, legal compliance, risk management, and stakeholder engagement, ensuring the company's growth and success.
Our mission is "to successfully craft the perfect dining trifecta: exceptional food and superior service in imaginatively designed environments.”
The ideal candidate should have senior managerial experience in a multi-unit restaurant and a proven track record of driving results and exceeding performance targets.
Responsibilities
Model and create an environment that insures positive and memorable interactions with guests and staff.
Establish and maintain effective internal controls (a process for assuring achievement of an organization's objectives in operational effectiveness and efficiency, reliable financial reporting, and compliance with laws, regulations and policies).
Develop accurate and aggressive long- and short-range financial objectives.
Work closely with Human Resources to ensure compliance of employee files and wage + hour regulations, assist in investigations.
Coach + develop management team. Provide daily and monthly feedback.
Work closely with the management team in regard to food quality, staff training, safety procedures, kitchen cleanliness and maintenance.
Ensure the restaurant is following all food safety, food handling and sanitation requirements as stated by the County, State and Federal Government.
Maintain knowledge of local competition and industry trends.
Maximize sales potential through aggressive marketing of the restaurant.
Handle guest complaints when required either in person, on the phone or via social media.
Any other duties at the discretion of the regional director, executive chef and/or owner.
Skills
Excellent sense of hospitality.
Strong organizational skills and ability to multi-task.
Ability to educate, supervise and direct the work of others.
Possess expertise in the sequence of fine dining service and dining room procedures.
Working knowledge of computer word processing programs and restaurant POS programs.
Understand and possess a strong sense of cost control.
Extensive knowledge of food styles and preparation.
Good knowledge of Viticulture - the science, production, and study of grapes.
Strong knowledge of wine regions and varietals.
Knowledge of safety and sanitation.
Communicate and understand the English language and have excellent written and verbal communication skills.
Required Experience
Model and create environments that inspire and motivate employees to perform effectively and efficiently, ensuring positive and memorable interactions with guests.
Hire, train and mentor restaurant staff, including managers, supervisors and other team members – provide continuous feedback.
Supervise operational processes and systems, ensuring adherence in every establishment.
Identify areas for improvement in day-to-day operations to achieve long-term growth and success.
Develop and implement cost-effective strategies to achieve revenue targets and profitability goals.
Monitor revenue margins, operating expenses and budgets.
Work closely with Human Resources to ensure compliance with employee files, wage and hour regulations, and employee investigation support.
Collaborate with the Chefs and Restaurant Managers regarding food quality, staff training, safety procedures, kitchen cleanliness, and maintenance.
Responsible for vendor management, including contract negotiation and facility repair and maintenance.
Ensure the business adheres to all regulations stated by the County, State, and Federal Government.
Exceptional strategic planning skills to drive success and achieve targets while adapting to changing business demands and market conditions.
Monitor guest satisfaction and spearhead initiatives to enhance the overall dining experience.
Participate in overseeing marketing strategies to drive success and achieve targets while adapting to changing business demands and market conditions.
In-depth knowledge of all aspects of restaurant operations – including sequence of fine dining service, customer service, staff management, food safety and sanitation, menu development and inventory.
Strong knowledge of wine regions and varietals.
Outstanding communication and interpersonal skills for liaising with customers, staff, executives, suppliers and other external stakeholders.
This is a hands-on position that requires onsite shift management and presence, and oversight of the Irvine and Newport locations with occasional travel to and from San Diego/Orange County.
Qualifications
Minimum 5 years management experience with emphasis on fine dining and wine service
Physical Demands + Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is continuously standing during the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to walk; sit; stoop; bend; and reach with hands and arms. The employee must occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is frequently required to wash hands and answer phones. The employee with occasionally encounter hazards, including slipping and tripping. The noise level in the work environment is usually moderate to high.
Benefits:
Employee discount
Health insurance
Paid time off
Referral program
Work Location: In person
