General Manager

General Manager, Champers

Reports to: CEO/Owner

Direct Reports: AGM

The General Manager will work side-by-side with the executive leadership team to lead the daily operations of the business. They will be accountable for the financial health of the business as well as the overall quality of hospitality, service, food, beverage and product that they oversee. The best candidate will have a strong taste level as well as integrated hospitality and service skill-sets with a passion for thinking both creatively and analytically.

You will be creating robust, measurable operations and service strategies that prioritize our guests and our team across our business. You work closely with the exec management team and hospitality staff to ensure that the highest standards are upheld in all areas. You will have a challenger mindset, always looking to be three steps ahead of our growing business and actively monitoring ways to scale and improve our operations.

This position requires unwavering leadership, the ability to manage change, excellent written and verbal communication skills, and quick action and follow through as well as a deep understanding of how to drive the P&L statement. With a passion for hosting and entertaining, you integrate our goals of creating a robust, dynamic and nimble hospitality experience and our belief that we can do so with authenticity and with joy.

People:

• Recruit, retain, and develop a high-performing team.

• Identify and onboard external talent to add different perspectives and experience to the team; Develop a proactive talent strategy and interview regularly to build an external network of talent; Invest in internal employee engagement to retain a diverse team and fuel internal growth
• Utilizes brand resources to champion employee development and support initiatives such as team trainings, employee recognition, and team building activities; Prioritize team growth, serve as a proactive mentor and problem solver; Foster open communication and teamwork to ensure a collaborative environment; Respond to all communication in a timely manner and ensures important company information reaches all levels of the team
• Facilitate the sharing of product/menu knowledge, education, policy, brand messaging, and store priorities through daily touchpoints with the team

• Direct and supervise the HR practices of the business in order to maintain a top-notch, high performing team, Set the tone and guidelines for professionalism for the team, Ensure that the entire team is informed of company initiatives, Serve as the day to day point of contact for all HR/Hiring/Scheduling/Payroll/Admin expectations, Educate the team on scheduling expectations while maintaining team availability, requests off, and skill set to ensure scheduling equality and ideal staffing levels.

Process:

• Ensure the business delivers on the brand promise while achieving desired profitability; partner with the CEO and COO drive the P&L
• Develop, implement, and monitor day-to-day systems and processes that provide visibility into goals, progress, and obstacles for your key initiatives; Plan, monitor, and analyze key metrics for the day-to-day performance of the businesses to ensure efficient and timely completion of tasks; Manage and report on key processes, financial budget and performance indicators; Oversee and collaborate with the leadership team to plan a strategic approach to daily, weekly, and monthly operating procedures; actively assesses sales forecasts, staff scheduling, and payroll management and adjusts accordingly.
• Manage the maintenance and key vendor relationships. Create a calendar of preventative and on-going upkeep. Handle emergency and urgent maintenance and building issues.
• Familiar with the Department of Health’s sanitation and safety standards; Uphold and enforce excellence in operations across dining room and kitchen while educating team on standards and brand expectations; Ensure the venue is compliant with all federal, state, and county laws and regulations; along with all Group company policies (outlined in the Handbook)
• Drive ordering for supplies, beverage and packaging across the business. Work closely with Director of Culinary Operations to optimize supply chain and eliminate waste in food ordering, optimize food costs, and elevate menu. Support in the order/AP/PO process for accurate inventory and spend tracking. Reduce waste and improve margins through ordering accuracy, inventory management, and an effective vendor network across the businesses. Support accurate inventory and sellthrough. Ensure menus are prioritized and executed efficiently to positively impact sales and the guest experience. Maintain inventory management system by ensuring correct invoice processing, recipe management, and POS mapping for food and beverage programs.

Guest Experience

• Serve as a proactive leader, mentor and problem solver on the floor; Lead a full time restaurant management schedule, including nights, holidays and weekends
• Ensure the excellence of the service and hospitality provided by the entire team, Lead the management team and staff in providing a consistently outstanding guest experience, Exemplify excellent service, pushing the staff to constantly improve the guest experience
• Build strong culture of guest relations. Establish consistent tools for outreach and follow up. Provide team with key framework for cultivating regulars, VIPs, and locals.
• Continue to drive menu innovation and strong vendor partnerships—deliver consistency and drive excellence in food program. Establish a strong wine program with a focus on under-represented wine makers.
• Grow private events experience. Develop and maintain an efficient system for event packages and programs, ensuring events are supported as thoroughly as the restaurant operations.

• Curate programming, seasonal menus, events and experiences that are reflective of the interests of the local customer and surrounding community to drive brand engagement; Drives a meaningful connection to the community by networking with local businesses and organizations to identify potential opportunities for community engagement and store events

Qualifications:

An experienced restaurant and hospitality professional with 5+ of experience managing a team, and with a background working for top restaurant operators; Obsessed with Champagne, bubbles, and the people who love it; Charismatic and passionate about the food & beverage industry ; Whip smart, creative, fun, and collaborative; Ready for any challenge, positive, optimistic, and willing to take risks; Detail oriented, and happily hands-on to make this restaurant a runaway success: stocking shelves, rolling napkins, or weeding through invitation spreadsheets; Flexible in terms of schedule and able to work nights, holidays and weekends; Strong understanding and interest in process and systems, with the ability and desire to seek out new ideas and approaches ; Strong visual and verbal presentation skills ; Aptitude for thinking analytically, with a results-driven mindset; Demonstrated ability to work in ambiguous situations and across organizational boundaries, building cross-functional relationships and advocating for brand outcomes; Passionate self-starter, decisive and able to move with speed to implement ideas ; Obsession with creating world class hospitality and innovative customer experiences; Willingness to challenge the status quo on hospitality