DIN TAI FUNG RESTAURANTS

LOCATION: 2855 Stevens Creek Blvd, Santa Clara, CA 95050 (Westfield Valley Fair)  SALARY RANGE FOR GENERAL MANAGER: $120,000.00 - $145,000.00 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.

The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.  BENEFITS FOR GENERAL MANAGER:

• Competitive Pay & Benefits
• Employer Contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance 
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match 
• Employee Assistance Program
• Discounts through BenefitHub
• Employee Meal Discounts 
• Car Allowance 
• Opportunities for growth; we love promoting within!

  JOB PURPOSE:  General Managers manage the restaurant on a day to day basis. Their focus is on both the front of house and back of house operations, which consist of managing the brand, ensuring service meets the brand, managing inventories, and controlling costs as it relates to product and labor to ensure budgets are met. Additionally, the senior manager is responsible for creating a workplace environment that fosters Din Tai Fung’s core values of Smile, Synergy, Modesty, Integrity, Learning and Excellence.

JOB RESPONSIBILITIES:

• Sets a high standard of professionalism and excellence for all team members
• Managing the Front of House and Back of House Management Team
• Develops and implements effective staffing plans with their recruiting partners while keeping the labor budget top of mind
• Inspects all server sections and kitchen departments to ensure that they are ready for business, including cleanliness, organization of supplies, and readiness of staff
• Ensures that all opening and closing procedures are completed correctly and on time and that daily checklists are completed accurately
• Maintains a clean and sanitary restaurant and is clear of any debris/trash in and outside of the restaurant
• Manages inventory effectively and minimizes waste and spoilage of all food products 
• Maintains adequate stock of food, beverages, and supplies at all server stations
• Communicate effectively with guests and staff in a clear, concise, and respectful manner
• Develop and post staffing schedules within the established deadline
• Conducts job interviews and hire qualified staff to meet the needs of the restaurant
• Assists employees with completing all necessary onboarding and offboarding paperwork
• Guides and coaches employees to improve their performance
• Delivers training programs for Back of House staff to ensure that all employees have the skills and knowledge they need to succeed in their role
• Manages costs and restaurant operations to achieve budgeted sales and profit goals by developing strategies to reduce costs and improve profitability
• Supervises the opening and closing procedures of the restaurant to ensure that they are completed efficiently and effectively
• Reads, understands, follows, and enforces the Employee Handbook, Training Guide, and Specific Departmental Standard Operating Procedures Manual including POS operations
• Ensures compliance with licensing and hygiene, health and safety legislation
• Able to work all stations (both Front of House and Back of House positions) as needed
  
  

SYSTEMS:

• Performing accurate inventories according to the inventory schedule
• Ensuring orders are made accurately (accurate pars, correct nightly inventory counts)
• Controlling ordering of office supplies
• Engaging and maintaining good rapport with vendors and sales representatives
• Managing the budget process
• Understanding of monthly financial results, and annual budgets for the restaurant, assessing and improving profitability
• Assisting in the administration of approved financial budget and ensuring budget numbers are met
• Managing the catering and banquet process as well as service
• Managing the POS system
• Managing, completing and ensuring cash handling, procedures and sales reports are maintained in accordance with company policy
• Monitor and adhere to control systems to limit the possibility of theft
• Follow accounting procedures as established
  <