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Posted: Wednesday, July 26, 2017 7:32 PM

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General Manager/Kitchen Manager

Welcome to Umami Burger! 

Our Mission at Umami Burger is to “Amplify Satisfaction”. 

  • Guests – for our guests, we amplify satisfaction by serving innovative and flavorful food & drink with positive energy and memorable guest service in an inviting environment.
  • Team members – for our team members, we amplify satisfaction by creating an upbeat and energetic work environment with a commitment to offering personal & professional development.
  • Shareholders - for our shareholder, we amplify satisfaction by generating superior returns.

Our Vision is to become a highly respected casual dining restaurant company.

Our Values define who we are and how we show up every day!

We: Always lead and serve - we are out in front, blazing the trail, innovating, embracing change, making things happen while serving our guests and each other. Servant leadership.

Own it – we own our work, relationships and results. Personal accountability is a must.

Act “team” first – we put team priorities ahead of personal priorities and work together to create better results. 

Expect more – we relentlessly pursue flawless execution; the process of continuous improvement. We never settle and live by the notion that “good enough” is not great.

Do the right thing! – we believe integrity matters. Always. 

Go Hard – we do whatever it takes! We get the most out of every day both at work and while away.

Are authentic - we are confident, yet sincere and always let our individual personalities shine.

The General Manager - Accountabilities:

  • Seeks out and hires great talent that shares our values.
  • Trains and educates new team members on brand, mission, vision, values, goals, standards, systems and      operations so they are confident in the job.
  • Manages all team members, including training, mentoring, developing, counseling, disciplining and      scheduling.
  • Builds sales through high standards of quality, service and sanitation. 
  • Controls costs by constantly training and educating team members and fellow managers.
  • Creates a fun, positive and energetic environment.
  • Creates an experience that every guest will seek to repeat.
  • Ensures team members are treated with dignity and respect.
  • Provides an informative and welcoming orientation for new team members setting them up for success. 
  • Sets clear performance expectations through directions and goals; actively listens to team members to determine needs and concerns and quickly responds. 
  • Resolves team member conflicts constructively and professionally.
  • Acknowledges and celebrates team and individual successes. 
  • Develops and prepares management team and hourly team members for succession. 
  • Ensures current training materials and programs are consistently utilized in team member training in a timely      fashion.
  • Follows all team member handbook policies and procedures to ensure fairness and consistency.
  • Conducts timely performance reviews and fairly administers salary changes. 
  • Reviews both BOH & FOH schedules and fairly handles schedule requests that balance the team member and Company’s needs. 
  • Analyzes current and future staffing needs for appropriate planning. Posts positions as needed.
  • Scrupulously follows all labor laws and manages for equal opportunity.
  • Establishes excellent guest service and satisfaction as a priority through personal example and follow-through. 
  • Always looks for opportunities to create a “WOW” experience for the guests.
  • Personally visits and creates relationships with guests while maintaining high visibility in the dining room. 
  • Handles guest complaints with a sense of urgency, poise and good judgment.
  • Ensures the proper steps are followed in the sequence of service. Pursuit of flawless execution each and every time.
  • Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
  • Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs      by buying product that is not contracted.
  • Maintains Health Department standards at all times.
  • Conducts quality line checks regularly.      
  • Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized. 
  • Maintains 100% compliance with      alcohol awareness. 
  • Maintains appropriate FOH & BOH staffing levels for each shift. 
  • Establishes, identifies and executes a strategic plan with the Area Managers. 
  • Implements any marketing and sales-growth plans and/or promotions both inside and outside of the restaurant. 
  • Is actively involved in the community. 
  • Seeks out opportunities to build the business and responds accordingly.
  • Knows company goals for location.

Chef Position Summary:

  • Top authority in BOH operations in one location.
  • Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
  • Orders effectively to ensure the proper amount of quality product is available.  Reduces unnecessary costs by buying product that is contracted.
  • Maintains Health Department standards at all times. 
  • Conducts quality line checks at regularly scheduled intervals. 
  • Organizes trains and manages to ensure that proper food handling and cleaning procedures are utilized. 
  • Adheres to all Standards of Operations on a daily basis which includes: line checks, ticket times, labor tracking, grind sheet, etc. 
  • Trains and educates new team members on culture, philosophies, standards and operations.
  • Creates an experience that every guest will seek to repeat. 
  • Manages all team members, including but not limited to mentoring, counseling, disciplining and scheduling. 
  • Responsible for keeping food cost and labor cost within budget.
  • Maintains clean and safe working conditions.
  • Controls costs by constantly training and educating team members in front and back of house.
  • Builds teamwork among team members and fellow Managers.

Profits:

  • Is accountable for all aspects of P&L management.
  • Proactively manages and monitors costs (food, labor, beverage, etc.) within budget while quality and service standards are maintained.
  • Demonstrates a working understanding of labor cost control through effective scheduling and proactive management.
  • Follows inventory procedures and utilizes Inventory Control program to consistently conduct and report an      accurate inventory.
  • Effectively identifies financial trends and operational problems by utilizing the P&L and other reports.
  • Establishes cost improvement objectives and implements specific action plans.
  • Checks in all products delivered to ensure accuracy and freshness.
  • Utilizes the POS and CTUIT systems efficiently and effectively.
  • Controls financial assets and maintains records.
  • Opening and closing administrative duties are executed consistently and accurately.
  • Processes invoices in a timely manner.
  • Meticulously follows cash handling policies and procedures.

Essential Functions:

  • Regularly remains in a stationary position approximately 50% of the time.
  • Regularly moves about the location approximately 50% of the time.
  • Constantly communicates with team members and guests.
  • Regularly moves and positions objects and equipment weighing up to 50 pounds.
  • Constantly detects and determines if product is up to all standards.
  • Constantly works in an environment around smoke, steam, high temperatures, humidity and extreme cold. 

• Location: San Fernando Valley

• Post ID: 131058928 sanfernandovalley
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