Chef de Cusine San Francisco, CA
Job description
About us
Bacchus Management Group is a medium business in San Francisco, CA. We are innovative, collaborative, bold and our goal is to to ensure everyone that walks through our doors leave happy.
The General Manager delivers revenues and profits by implementing marketing and financial initiatives, and ensuring superior restaurant service through training and management of all front of house and back of house staff.
Restaurant General Manager Job Duties:
Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons 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 account manager; 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 patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
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; participating in professional societies.
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Restaurant General Manager Skills and Qualifications:
Background in cost accounting, developing budgets, financial planning and strategy.
Experience in high volume environment, sales of 7+ million
Strong demonstrable history of decision making, process improvement, strategic planning, verbal communication, customer focus, management proficiency, managing profitability and quality focus.
Job Type: Full-time
Pay: $110,000.00 - $120,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience level:
- 2 years
Restaurant type:
- Fine dining restaurant
Schedule:
- Weekend availability
Shift:
- 8 hour shift
Weekly day range:
- Weekend availability
Ability to commute/relocate:
- San Francisco, CA 94062: Reliably commute or planning to relocate before starting work (Required)
Work Location: One location
