Sage Restaurant Group Restaurant General Manager in Oceanside, California

12094BR

Req #:

12094BR

Why Us:

Hello Betty Fish House opened in early 2014 and is located in Oceanside, CA. Hello Betty is a local, eclectic beach-side restaurant and bar with awesome food and drink. Located just a block from the Oceanside pier, surfers and beach bums alike can easily walk to the one-of-a-kind restaurant from the beach.

The menu is a modern spin on classic Baja SoCal beachside favorites. We use fresh and local ingredients, partnering with fishermen at the harbor and local farms. Hello Betty Fish House offers locals and visitors the most inviting and relaxing way to end either a day at the beach or office.

Hello Betty Fish House - Make our house, your new Oceanside home.

Job Title:

Restaurant General Manager

Location Name:

Hello Betty Fish House

City:

Oceanside

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

Do you dream of taking in magnificent sunsets of the beach? We are seeking an entrepreneurial-minded General Manager, responsible for successfully driving all food and beverage operations; including culinary for both the restaurant and hotel banquets teams in a laid-back beach town environment. The GM ensures high-level of food quality and service levels while maximizing revenue, accurate forecasting, and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets, partners in development of and marketing plans, and maximizes growth within existing market. Must demonstrate excellent leadership, communication, and team building skills with associates, peers, and across departments.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Strategic Agility

Sees ahead clearly; can anticipate future consequences and trends accurately; has broad knowledge and perspective; trends accurately; has broad knowledge and perspective; is future oriented; can articulately paint credible pictures and visions of possibilities and likelihoods; can create competitive and breakthrough strategies and plans.

Confronting Direct Reports

Deals with problem direct reports firmly and in a timely manner; doesn’t allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deal effectively with troublemakers.

Sizing Up People

Is good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.

Organizational Agility

Knowledgeable about how organizations work; knows how to get things done both through formal channels and the informal network; understands the origin and reasoning behind key policies, practices and procedures; understands the cultures of organizations.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.

Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).

Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.

Abilities

Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).

Bending/kneeling - as directed above.

Physical ability to supervise on-floor activities required 60% of work day.

Climbing Stairs - up to 20 steps 20%of work day.

Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.

Education/Formal Training

A four year college degree or interaction education/experience

Experience

Four to five years of employment in a related position with this company or other organization(s)

Material/Equipment Used

Various business equipment in order to perform administrative responsibilities

Environment

Inside 90% of the work day.

Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Position Type:

Full Time - Regular

State:

CA