General Manager (Los Angeles, CA)

This listing is for our stores located in Studio City and Culver City. Our General Managers are accountable for the overall financial results of the restaurant.  They manage the daily operations ensuring daily brand standard operating procedures are upheld within the restaurant.  A hospitality driven individual, they provide hands-on leadership and clear direction to team members, managers, and ensure an excellent guest experience that exceeds expectations. General Managers at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, ability to demonstrate leadership behaviors expected of the role, have high standards of sanitation and safety, and the drive to grow and develop personally while developing those around them.  As a General Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

Leading Team Members by:  

• Fostering a motivating and positive environment that enhances and builds on the culture.
• Managing team member relations issues by coaching, mentoring and partnering with People Services as deemed necessary
• Ensuring team members and managers adhere to established policies and procedures.
• Managing team members’ performance including providing regular performance feedback, development plans or counseling notices as well as partnering with Human Resources on final termination requests when necessary.
• Ensuring practices related to Team Members are adhered to including new hire and payroll documents are completed in a timely manner, new hire training is completed within expectations, offboarding procedures completed for terminated team members, approved pay changes and promotion processes are adhered to and all other related requirements.
• Ensuring all payroll policies and procedures are followed, including management of timekeeping for compliance and accuracy.
• Maintaining accurate staffing levels including overseeing the selection of new team members, managing applications within the Applicant Tracking system, scheduling interviews and making final hiring decisions based on candidates who demonstrate they can meet the service standards.
• Ensuring regular weekly management meetings and daily shift meetings are held to communicate company updates regarding operations, financial results and reporting, employee topics, training, education related to changes or new processes, product or equipment introductions.
• Ensuring all team member injuries are reported at the time of injury following Tender Greens protocols.
• Ensuring all team member compliance training including but not limited to safety, PCI, etc. is completed in a timely basis and safety standards are adhered to.

 Financial Management by:  

• Continuing to maintain and build sales and achieve or exceed restaurant goals according to budget.
• Maintaining budget and optimizing expenses by managing restaurants operating costs to budget through proper ordering, scheduling, portion/waste control, and using the P&L on a weekly/monthly basis to track and manage costs.
• Managing operations budget and financial expectations including reviewing financial reports and taking appropriate actions to improve profitability.
• Managing payroll budget expenditures by creating team member schedules that meet labor expectations and service standards through the scheduling template.
• Managing Food, Beverage and Controllable expenses through proper ordering of Packaging, Meat, Produce, Drinks, Wine & Beer, Uniforms, Gift Cards, Smallwares, China, Equipment etc.
• Ensuring expense reports are submitted per policy.
• Ensuring the submission and approval of all invoices in Plate IQ, and general ledger

Executing Operational Excellency by:
  

• Creating an environment that is focused on an exceptional guest experience.
• Ensuring hospitality service standards are upheld including resolving any guest complaints in a favorable manner.
• Following proper sanitation and cleanliness procedures in the restaurant to fulfill health requirements and Tender Greens standards.
• Overseeing the opening and closing procedures of the restaurant.
• Ensuring timely follow up and training following all audits.
• Overseeing the management and execution of catering orders and reviewing upcoming orders daily.
• Ensuring that Point of Sale System (Aloha & Olo) functions are being conducted