General Manager

Right across the hall from Cassia is this chic wine bar and shop that opened in July 2015. Co-owned by Rustic Canyon Family Wine Director Kathryn Coker and her husband Tug, you can come for a glass of champagne and a meal, buy a special bottle for a friend, stock your wine cellar and attend weekly Sunday tastings.

There are 250+ wines to choose from curated by Kathryn and Sommelier Randall Middleton, alongside seasonal cocktails and mocktails from Bar Manager Jonah Atkins.

The all-day menu by Chef de Cuisine Sheyna McCallister pulls influences from the team’s favorite French and Spanish wine bars, with a variety of seasonal composed plates, snacks and charcuterie & cheese.

The General Manager (GM) is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary.

The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

Compensation Details

Compensation : 90,000-100,000 annually

Company Highlights + Perks :

• Healthcare Coverage : Fully covered healthcare with 100% covered medical. Dental and Vision options are also available.
• Participation in the bi-annual bonus program
• Monthly $75 cell phone reimbursement
• Annual $1,000 wellness stipend
• 10 Days of Paid Time Off
• 8 Sick Days
• 401k savings Program
• Continuous Learning : Take advantage of the training and development resources available to you. Continuously seek opportunities to learn and grow within the company.

Restaurant Discounts : Get 50% off at other RCF restaurants. For more details, visit rusticcanyonrestaurant.com.

Duties and Responsibilities :

Customer Satisfaction

The GM consistently provides a quality product and customer service experience that delivers total customer satisfaction.

The GM models and creates an environment in which the customer always receives a positive customer service experience.

The GM responds positively and quickly to customer or potential customer concerns. The GM corrects potential problems before they affect customers.

This includes issues that arise both in service and after service (receipt copy requests, donation requests, neighbor complaints, fielding complaints / feedback, etc.)

The GM hires high quality people who demonstrate and ensure consistent customer satisfaction. GM’s should follow the Rustic Canyon Restaurant Group (RCRG) hiring practices.

See Manager Manual for more information.

Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness (QSC).

The GM should ensure that a Repair & Maintenance log, as well as a maintenance schedule, is maintained for all equipment in the restaurant, to ensure we can provide a consistent guest experience.

Utilizes labor effectively to meet budgets while ensuring high quality of QSC.

Training and Development

The GM continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect;

creates an environment where the entire team does the same.

The GM ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Regular training and testing in the following areas should be scheduled by the GM on a regular basis and should be adjusted to fit the specific needs of the staff.

Food Knowledge

Beverage Knowledge (wine, beer, spirits, coffee, tea)

Operational Knowledge (company policies, health department requirements, etc.)

The GM ensures all new hires are properly introduced to the company by scheduling a full orientation. This ensures each new employee is aware of our mission, policies and procedures.

In addition, the GM is responsible for ensuring the employee is entered into our POS system, has a complete employee file and is properly entered into our payroll system.

The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.

GM’s should ensure that supporting staff are fully trained in all areas that he or she oversees. The goal should be for the AGM / floor managers / supervisors (depending on the specific venue structure) to be able to step in and offer assistance in all areas at any time.

The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance.

The GM makes tough decisions regarding all performance related issues in the restaurant and confronts poor performance using the disciplinary guidelines of the restaurant.

The GM is responsible for conducting annual reviews with all FOH staff. See Manager Manual for review template.

Effective Business Management

• The GM maximizes financial performance and profit. This is achieved by ensuring there is consideration given to all areas of the restaurant (labor, costs, maintenance, customer experience, etc.)
• The GM executes the business plan for the restaurant. He or she achieves results by collaborating with other department managers to plan, maintain open communication, create action plans for all participants, lend support to all department managers and follow up on progress.

Creating an agenda for weekly manager meetings and overseeing the communications delivered in the nightly notes are a few ways to accomplish this.

The GM is responsible for creating, maintaining and presenting the weekly manager meeting agenda. See Manager Manual for templates and additional details.

The GM is responsible for organization and management of supplies and non-food related inventories. Making sure the store remains stocked with necessary items, such as printer paper and ribbon, plates, flatware, glassware, etc.

In addition, the GM should ensure the office is kept clean and fully stocked with office supplies / tools.

• The GM is responsible for overseeing and in some cases executing new menu updates. This includes, but is not limited to daily menu edits, printing of menus, maintaining menu information on line, updating the POS, and creating special menus for large parties and / or holiday menus (with help from the Executive Chef).
• The GM should be the leading force in developing and managing additional revenue opportunities including, but not limited to :
• Increased business for pick up & delivery
• Increasing buyout and special event opportunities
• Increasing off site catering opportunities
• Implementing and overseeing practices that revolves around retail sales opportunities

Appropriate and Fair Business Practices

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• The GM enforces all labor laws (federal, state and local).

The GM is expected to follow procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).

The GM is responsible for upholding company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.

Requirements

Education :

High school diploma or equivalent. College Degree preferable. Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers;

bi-lingual skills a plus.

Must have current Manager Level Food Handlers Permit

Experience :

• 3-5 years in management positions (preferably restaurant experience, including full service, fast food or convenience)
• Must be a minimum of 18 years of age

License and Insurance :

Must have reliable personal transportation, a valid driver’s license and proof of insurance.

Accessibility

• Must have a telephone or other reliable method of communicating with all employees
• Must be accessible 24 hours a day, 7 days a week
• Maintains an open door policy

Hours

• Able to work a minimum of 50 hours per week
• Must be able to work flexible hours necessary to manage and operate the restaurant effectively

Physical Demands

• Requires moderate physical effort
• Requires long stretches of standing, occasional carrying, pushing or pulling of items up to 50 lbs in weight

Uniform

We ask that Managers take into consideration the venue in which they are leading and embody the tone of that venue. We have more casual outlets and others that are more elegant.

Please dress accordingly. Your attire should never distract from the environment. Please take into account that you are the leader of the venue and your attire should reflect the image of a professional.