Job Description

DESCRIPTION:

Iconic and celebrated restaurant group featuring eclectic, modern and fine dining Southwest Cuisine is seeking an experienced General Manager (multi-unit) to lead the team towards continued excellence and brand expansion. This company consists of multiple concepts including our flagship restaurant that offers upscale Southwestern cuisine, elevated private dining and cantina; a large-scale private event venue and terrace experience and a premier fine dining restaurant.

Our restaurants specialize in offering a dynamic and memorable Southwestern dining experience with elevated, international & regional ingredients, uniquely crafted cocktails, and impeccable service. We are proud to have the leading destination restaurants in the state that continue to raise the bar for the Santa Fe dining scene and the ideal candidate will have excellent communication and collaboration skills, harnessing the vision of our beloved concepts while continuing to improve, elevate and refine the program with passion and grit. The ideal candidate with have experience with multi-unit oversight across a range of concepts from upscale casual to fine dining and events, will possess a true passion for positive work culture, and will be extremely hands-on with impeccable standards and drive for excellence.

MAIN RESPONSIBILITIES:

Dedication, drive and keeping what’s in the best interest of our restaurants as your number one priority.

The Multi-Unit General Manager is responsible for leading, managing, and overseeing all operational aspects of the group’s current restaurants while being ready to assist with additional openings. This role is the mediator of information between our restaurants and ownership. The GM will actively work to strengthen and grow the culture, paying particular attention to organizational health and the entire employee and guest experience. The GM will be liaison, enhancing all communication and collaboration between culinary and service teams to ensure a healthy and consistent team environment daily.

Responsibilities:

This role will focus on Revenue, Costs, Customer Experience, Employee Experience and Operational Efficiencies. For each category, the objective is to teach and mentor the management team, while also being present and available for coaching & development of service staff during operational hours. Although financial reporting and strategic planning will be a major aspect of this role, hands-on leadership and participation in daily operations across all concepts will be a priority. Patience, respect and motivational drive will be key for success in this role.

Financial:

• Attend all manager meetings for each restaurant. Ensure the restaurant management teams are focused on maximizing the guest & employee experience while increasing check average. Additionally, ensure that restaurant management teams are focused on managing food, beverage, and labor cost that balances maximizing guest experience and restaurant profitability.
• Work with culinary and beverage teams to develop new and innovative food & beverage experiences that continue to enhance the overall experience for all of our restaurants and events.
• Work with the Management teams of each restaurant to minimize spending on controllable expenses and maintain uniformed systems through which these can be tracked.
• Work with ownership to build annual budgets, targets, and financial goals for each restaurant. These budgets should be based off historical information, while pushing the team to exceed yearly goals through creative strategic planning. Budget parameters should be regularly analyzed and communicated to unsure monthly and yearly goals are being met.
• Review P&L’s each month with ownership and the restaurant Management teams. Mentor managers on how better to understand financial data and how to use that data to operate more efficiently.
• Review payroll at the end of every pay period, ensuring overtime hours and rates of pay are processed accurately.
• Review all cash handling and banking practices across all restaurants to ensure accuracy.

Employee Experience:

• Ensure the restaurant management teams are focused on training, development and continued staff education in a manner that is consistent with our cultural values. This includes ensuring the recruitment and onboarding process is thorough and streamlined and expectations for new staff members are clearly defined.
• Maintain a monthly schedule for conducting one-on-one meetings with managers, including the executive chef (or senior chef) for each restaurant to ensure constructive communication, training and financial goals are being met.
• Track and evaluate manager performance through setting tangible goals and conducting performance reviews.
• Ensure coaching, employee reviews and disciplinary actions are being handled appropriately by all chefs and managers and implement training and corrective action when necessary.
• Review and ensure that all new hire documentation and handbook material from each restaurant is accurate and up to date with HR compliance and company guidelines.
• Be an ambassador and role model at all times, setting the example for professionalism, respect and the pursuit of excellence.

Human Resources and Culture Building:

• Maintain our status for being the best company in Santa Fe to work for! Regularly review and assess company benefits, competitive rates of pay, and educational opportunities for employees.
• Work with managers to ensure we are regularly showing appreciation to our team members through employee recognition programs.
• Standardize and streamline hiring, disciplinary actions, performance evaluations, and rate of pay/position changes across all restaurants.
• Lead the process for recruitment, interviewing, hiring and onboarding for all senior management positions.
• Be a beacon for positive communication and coaching that promotes individual development and company culture.

Operational Efficiencies:

• Manage the operational needs of each restaurant including maintenance, repairs, and capital improvements. Maintain healthy partnerships with our current contractors and cultivate new vendor relationships. Ensure projects are being properly managed and completed, delegate tasks and timelines accordingly.
• Understand and ensure compliance with all regulatory controls/laws for each restaurant. This includes setting a schedule for renewed permits, licenses, and health department information.
• Actively participate in service and daily operations to provide support where needed to improve the overall guest and employee experience. Ensure proper tools for success are provided.
• Engage in team discussions to ensure employees feel supported while empowering them to voice opinions with an ‘open door’ policy.

COMPENSATION:

• Base Annual Salary - $130k-150k DOE (Annual Leadership Bonus & Incentive Program)
• Relocation Assistance Package
• Two Week Paid Vacation & Employee Benefits
• Equal Employment Opportunity

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