General Manager Jobs

KAAYA IS A MEDITERRANEAN SEAFOOD RESTAURANT WHOSE CONCEPT ORIGINATED IN EUROPE AND HAS THE UNCONVENTIONAL PURPOSE OF OFFERING ITS CUSTOMERS TO SENSE THE EXPERIENCE OF WHAT EATING IN A EUROPEAN SUMMER RESTAURANT FEELS LIKE. @KAAYAMIAMI

Salary plus quarterly bonus program based on performance and restaurant cost.

POSITION SUMMARY: The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. The GM will also be responsible for meeting EBITDA and COGS goals. They will provide 100% support and commitment to the Restaurant in regard to data-driven strategies, policies, procedures, guests, staff, and purveyors. Assume the role and requirements of the Training Manager for the restaurant.

DUTIES AND RESPONSIBILITIES

The following are intended as basic requirements. Success will come to the individual that is able to expand upon these job requirements. These requirements may change over the course of employment.

Basic requirements

• Attendance. Manage payroll administration
• Constantly increase knowledge of food, beverages, and other products and services
• Criticism, and define paths to meet expectations
• Open-door culture
• Record meeting minutes on Monday.com with appropriate tags, deadlines, etc.
• Ensure all employees have proper supplies, equipment and uniforms
• Or exceeded. Identify and address opportunities as needed
• Conduct the employee performance appraisal process, giving feedback, constructive
• Federal laws
• Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking
• Financial objectives are met
• Each position and monitor progress
• Accomplish company goals by taking ownership of all responsibilities while exploring
• Assist and follow through for all guest conflicts and resolutions
• Of all staff
• Marketing, sales, personnel, etc.
• Run, analyze, compile and interpret restaurant reports not limited to beverage, food,
• Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc.
• Payroll reports as needed to assist in the financial management of the restaurant
• Assist team members on the floor with guests during meal periods and high demand
• Ensure staff and management understand as well as adheres to local, state and
• Purchase appropriate supplies and manage inventories according to budget and
• Ensure employees follow daily and weekly cleaning schedules and keep their work
• Set margins, budget, and manage the business against projections
• Oversee and delegate appropriately the work and workload of subordinates
• Consistent message regarding the company goals to produce desired results
• Handle and resolve employee questions and concerns while creating a welcoming
• Estimate staff’s workload and compensations
• Invites to all participants, including HR and operations.
• Be fully in charge of selection, hiring, managing, retaining, and training staff (in
• Control all elements that determine profit and loss
• Meet and greet guests and set an exemplary example of guest service
• Program daily menu specials and changes in the point of sale system
• Analyze, prepare, approve, and implement budgets, operating statements and
• Understand and comply with loss prevention policies and procedures
• Opportunities to add value
• Store specific SOPs as needed
• Responsible for the financial management of the operation
• Follow policies and standard operating procedures, while implementing additional
• Restaurant operations, review historical data and forecast; send virtual meeting
• Conduct pre-meal briefings (line-ups) to educate restaurant staff on menu items
• Adhere to policies of human resources with regards to new staff acquisitions, not limited to recruiting, training, scheduling, retaining, and disciplining staff
• Host weekly on-site manager meetings during appropriate times, and discuss
• Maintain, process, and accurately submit all records of payroll and attendance
• Review meal period cover ratios and average check to ensure revenue goals are met
• Supervise daily shift operations, open and close restaurant shifts and ensure completion of assigned shift checklist and other duties
• Create and maintain a work culture in line with company values and expectations; people first
• Responsible for all major direct and indirect operating expenses and purchases
• Including ingredients, preparation methods and unique tastes
• Perform any other duties as assigned by the company in order to operate the
• Conjunction with HR)
• Communicate performance expectations in accordance with job descriptions for
• Operate all department equipment as necessary and remedy or report malfunctions
• Operating needs
• Beverage, marketing, food, sales incentives, cultural activities, etc.
• Responsible for the selection, training and development of all personnel
• Areas sanitary
• Departmental emergency procedures
• Propose and assist with developing promotions and new initiatives, not limited to
• Business most efficiently
• Monitor actual and projected sales and operations on a daily basis
• With regards to expected performance
• Promote culture within management team to drive and maintain the company’s people first values
• Ensure compliance and understanding of all restaurant policies, standards and procedures
• To the maintenance department
• Times
• Foster a climate of cooperation and respect between coworkers
• Supervise all staffing levels to ensure that guest service, operational needs and
• Monitor alcohol beverage service and food handler in compliance with local law
• Participate as needed in the investigation of employees and guest accidents
• Participate in department meetings and continually communicate a clear and
• Coach, counsel, and discipline employees in an effective growth inspiring manner
• Train employees in safety procedures and supervise their ability to execute
• In depth knowledge of all functions and duties of restaurant employees and related departments as necessary
• Effectively schedule for business demands by tracking employee time and
• Follow up with meeting minutes

• Administrative Skills

• Continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
• Motions for a reasonable period of time without resting.
• Ability to walk/stand up 100% of the time.
• Above its previous surface level. Ability to lift up to 50 pounds waist high and up to
• Ensure company documents and sensitive information are confidential and secure.
• Ability to hear effectively to take a guest order in person and over the phone.
• 20 pounds overhead.
• Order
• Attend required meetings.
• Ability to tolerate and hear high levels of noise according to industry standards and
• Ensure all paperwork is accurately submitted.
• Ability to make changes and calculate tickets manually if necessary.
• Ability to speak and write down specials, menu items and ask questions to verify
• Ability to use body parts on a regular and continuing basis to repeat the same
• Knowledge of useful computer programs (MS Office, restaurant management software, payroll software, POS)
• Ability to climb steps, ladders and other vertical and semi-vertical surfaces to reach a
• Ability to grasp, hold, set down, redirect with hands, turn, control and manipulate
• Maintain a Food Manager and Alcohol Certification Physical requirements
• Higher level
• Objects
• Work environment.
• Ability to type and tap keys to complete point of service sale
• Active response and oversight of company’s emails and all communications.
• Ability to use body parts, arms, hands, shoulders and back, to elevate an object
• Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and

• Minimum qualifications

• Great communication and leadership skills
• Effective decision-making and problem-solving skills
• Competency of useful computer programs (MS Office, restaurant management
• Minimum three to five years of management experience, preferably in high volume hotels or restaurants; Bachelor’s Degree preferred
• Flexible and long hours required; required to work varying schedules to reflect the
• Travel to other locations required based on business demands
• Ability in dividing and delegating responsibilities while monitoring progress
• Availability to work holidays, nights, and weekends
• Knowledge of basic sanitation requirements and food handling safety standards
• Software, payroll software, POS)
• Exceptional guest service and employee relation skills
• Business needs of the restaurant
• Bilingual preferred. English fluency required
• Follow uniform guidelines and maintain a well-groomed appearance
• Understanding of Food & Beverage, Restaurant, Bar/Lounge department procedures
• Must be able to work without close supervision

Working at KAAYA