Asst. General Manager

F10 Creative Job Description Job Title: General Manager- Birba Cabazon Reports To: Director of Operations Job Type: Full-time FLSA Status: Exempt Who are we: We are F-10 Creative, and we offer kick-ass hospitality. Owned by local chef, restaurateur and hotelier Tara Lazar, Foundation 10 is an adventurous group. We are inspired by people, food, drink, art, music, design and travel. We have struck the perfect balance: foodies and non-foodies, young creatives and old school traditionalists, jet setters and homebodies. Our diversity inspires us to curate an eclectic and unforgettable experience you’ll enjoy from start to finish. F10 Creative is dedicated to Small Farm Food. We use responsibly sourced meats and local produce whenever possible. You can feel the freshness of our dishes, and you’ll come back with a craving for it. F10 is your home away from home, offering something unpretentious, thoughtful and a bit out of the box— a place where we can share all of our favorite things with you: simple, fresh and delicious food, handcrafted cocktails and lots of choices. This is the experience we would want if we were in your shoes. We're glad you’re here! Job Brief: The General Manager for F10 Leads and Manages Food and Beverage operations while participating in goals of the larger company team. Our people are the core of who we are, what we do and how we do it, as such the General Manager primary responsibility is to help create a work environment that clarifies what is expected of everyone working within F10, providing the support for the achievement of those expectations and hold all of us accountable to living our VMC The General Manager’s responsibilities include supporting, training and inspiring both front of the house and back of the house operations while setting clear expectations and holding the team accountable.. Ultimately, you will ensure catered events are produced and served in a way that conveys to the guest the motivated, adventurous, creative, and kind people that we are. Responsibilities: Maintain our kick-ass hospitality Align our Vision, Mission, and Culture with your team Communication is key: It is our bridge between confusion and clarity Manage a great staff with Respect and Professionalism Create a wave of our culture for front of the house staff, so all team members can keep the wave going. Every team member of F10 plays an equal role Take the time to always refine skills and knowledge as a team and as an individual Help create future leaders, not followers Establish a professional, respectful, and engaged kitchen environment by empowering the team Duties: Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize guest satisfaction that brings them back for more Regularly review product quality and research new vendors that will allow us to uphold our VMC Organize, schedule and supervise shifts Appraise staff performance and provide feedback to improve productivity and teamwork Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Building and upholding strong, long-lasting customer relationships Build and foster positive relationships with regular accounts Monitor and endeavor to maintain high levels of accuracy, quality, and process consistency in all sales initiative Oversee the selection, purchasing, and usage of all Catering supplies and equipment. Assists in the development of all food and beverage menu’s Assists in developing the annual beverage budget and business plan and manages by that budget and business plan. Assists in implementing and monitoring internal controls for front and back of the house. Create a suitable training program for team. Assist in developing and maintaining training programs that exceed member/guest expectations that allows us to provide kick-ass hospitality. Assist Director of Operations in the development of the annual Food & Beverage Budget/Plan and manage by that budget/plan. Assist with maintaining responsibility for food and beverage catering sales, expenses, and profit goals. Works in tandem with Hotel Management and create an open communication working environment Provides a learning atmosphere with a focus on continuous improvement. Responds quickly and proactively to employee's and guests concerns Promotes teamwork and never has the mentality of “that is not my job” Performs other duties as assigned Manages subordinate supervisors who supervise employees in the Kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Other Requirements: Servsafe, Food Safety Handler, Certification, California food handlers license Has experience working with and an understanding of P&L’s and budgeting techniques. Have a passion for culinary excellence; open and willing to learn new techniques. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Impeccable service standards, clean work habits with a great attention to detail. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). Able to work extended hours, weekends, and holidays as business dictates Fills in for absent staff as needed Adheres to grooming and appearance standards consistently Able to be flexible to changing policies and procedures, as well as varying deadlines Manager Resposobilites: See Manager Job Description Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience: High school diploma or general education degree (GED); and two to three years related experience and/or training; or equivalent combination of education and experience. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. COVID-19: Follow and stay up to date with our COVID Prevention Plan and any new policies to keep all of our employees and customers safe. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Experience level: 3 years Restaurant type: Café Casual dining restaurant Fast casual restaurant Shift: Day shift Evening shift Morning shift Weekly day range: Monday to Friday Weekends as needed Work Location: In person Job Type: Full-time Pay: $68,000.00 - $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Shift: Day shift Evening shift Morning shift Ability to Relocate: Cabazon, CA 92230: Relocate before starting work (Required) Work Location: In person