General Manager

The Culinary Creative Group's Kumoya, Highland's hottest sushi spot, is looking for a driven and reliable leader to join the team.Kumoya specializes in traditional sushi and innovative izakaya-style dishes with a modern Japanese twist. Our kappo-style dining concept allows guests to curate their own culinary adventure. Chef Corey Baker, draws inspiration from Kaiseki cuisine, celebrating the seasons and micro-seasons inherent in sushi and Japanese cooking, resulting in a dynamic, ever-evolving menu.Comp: Base $80K-$95K , $300/mo toward your major medical insurance, quarterly bonus tied to sales, profitability, and reviews. Benefits: Medical, dental, vision, pet, life insurances, flexible time off, company wide dining discounts, 401k, tuition reimbursements, and many other company perks!CCG is more than just a hospitality management group, we are a culture and a philosophy; we have a strong belief in diversity, equity and inclusion; we are a community-focused, activist business.If you feel like you would be a strong, reliable, and hard working addition to our team, please send us your resume!We provide career opportunities; we aren't a job, people who work for us come to build careers. Our management umbrella includes: Aviano, A5 Steakhouse, Bar Dough, Ay Papi, Senor Bear, Ash Kara, Mister Oso, Forget Me Not, Tap & Burger Concepts, Fox and the Hen, Sorry Gorgeous, Fox and the Hen, and Kumoya with more to come!We strongly adhere to the following:Our Mission: We create businesses that are welcoming, purposeful, and community driven.Our Vision: To be progressive, socially-conscious leaders in our community.Our Values: We exhibit an absolute devotion to guest and employee welfare. We do this courteously, with humility, honesty, integrity, and professionalism. We have a bias for action, and a propensity towards making decisions that leave our world a better place.What we want to look for when meeting you -Reliability + TrustworthinessGreat Communication SkillsAttention to detail + OrganizationYou value the guest experience and take pride in your jobStrong, positive, and consistent leadership/management experienceWhat You'll Love About Us:Lucrative Pay: We believe in pay equity and that everyone should invest in a quality experience for our guests and our employees.A place to grow your career: we believe in growing and mentoring talent within our restaurants by focusing on growing staff and fostering leadership.Benefits: All full time employees are eligible to participate in company health, dental, and vision insurance plans. Your company discount is extended to all restaurants in the group. There are ample opportunities to volunteer in community projects, to cross-train in other disciplines, and to stage throughout the group.Collaboration: By fostering small, tightly knit teams we want you to closely work with our creative team and to work with us to create a healthy and vibrant work environment.Please reply with your resume and preferred form of contact, we look forward to learning more about you.PURPOSEThe General Manager oversees and manages the daily operations of the restaurant, specifically to maintain the highest standards of guest experience while securing an efficient and profitable business performance with optimal utilization of staff and resources. The General Manager also provides leadership and direction to restaurant staff while managing and developing staff to drive results.ESSENTIAL DUTIES & RESPONSIBILITIESHires and trains restaurant staff.Organizes and oversees the staff schedules including PTO.Conducts performance evaluations that are timely and constructive. Provide constant education, coaching, and direction.Handles discipline and termination of employees in accordance with company policy.Delegate and ensure completion of daily tasks.Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.Ensures customer satisfaction with all aspects of the restaurant and dining experience.Handles customer complaints, resolving issues in a diplomatic and courteous manner.Ensures compliance with alcoholic beverage regulations.Estimates food and beverage costs.Controls operational costs and identifies ways to cut waste.Manages chefs and bar lead team members in maintenance of inventory and the purchases of food, beverage, and restaurant supplies.Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service when necessary.Collaborates with Chefs and maintains communication around staffing needs.Maintains sales records and daily completion of tips/sales sheets.Prepares and submits operations reports and other documentation requested by senior leadership.Oversees store maintenance and ensures store cleanliness. Responsible for cutting staff and remaining in store until the restaurant closes and ensures all end of day cash outs and side work are correctly completed.Works with Events Team to ensure execution of large parties and private events per each store’s events policies.Promote the brand in the local community through word-of-mouth and restaurant events.Identify networking groups, Happy Hours, Clubs, etc.Capitalize on local happenings and events (i.e., sporting events, conventions, concerts, etc.).Works with Marketing Team and engages in social media efforts ensuring content is timely, accurate and relevant while encouraging staff participation.Collaborate with the Director of Ops to create specials and promote existing programs in place.Performs other duties as assigned.REQUIRED KNOWLEDGE/SKILLS/ABILITIESStrong supervisory, leadership, and training skills.Excellent interpersonal skills with a focus on customer service.Excellent time management skills.Excellent organizational skills and attention to detail.Familiarity with food handling, safety, and other restaurant guidelines.Basic expertise in accounting practices and principles, with the ability to analyze financial data, and keep record of inventory and cost control.Working knowledge of craft beer, local spirits and wine offerings and the ability to pair with seasonal food offerings.Proficient with Microsoft Office Suite or related software.QUALIFICATIONS/EDUCATION:Associate or Bachelor’s degreeIn lieu of degree, combination of education and years of experience will be considered.3+ years of full-service restaurant leadership experience including staff management and development.Must be able to work a flexible schedule including opening, closing, weekends, and holidays with the expectation of working a minimum of 48 hours per week.