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Job description
Overview
Huntress is the most adventurous and energetic modern steakhouse in downtown San Diego, offering the finest cuts of meat, one of the largest collections of Japanese whisky brands in California, and a contemporary, lively atmosphere where music elevates every dish. Huntress provides an alluring experience to provoke your primal instinct, capture your senses and charm your evening.
Lumi Featuring world-renowned celebrity chef Akira Back, Akira Back is the Michelin-starred chef behind Las Vegas' leading Japanese restaurant: Yellowtail in the Bellagio. His namesake restaurants span across the globe, racking acclaim from Beverly Hills to Bangkok. Lumi by Akira Back features his adventurous flavors with Nikkei influences, using local ingredients throughout the menu and influences from around the world for an immersive dining experience.
High energy, high-end, high up - the views of the city pair well with traditional Japanese architecture, modern design elements, and pops of color to create a vividly unique atmosphere. Lumi by Akira Back brings together dining, drinking and socializing with an eclectic-chic space in the heart of the Gaslamp Quarter. Flawlessly blended DJ beats add to the lively atmosphere, setting the vibe for guests to enjoy inventive shareable plates and sake craft cocktails next to rooftop fire pits.
ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include that include Ballast Point Brewing and Canvas Café & Lounge at the Carte Hotel. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.
Position Summary:
Responsible for every aspect of the operation and growth of the two restaurants. Most time will be spent on the development and supervision of staff, driving revenue in all day parts, managing COGS and payroll, ensuring compliance with all policies and procedures, and driving profitability.
Duties and Responsibilities:
Responsibilities include, but are not limited to:
The number one goal of the venues is to exceed customer expectations while meeting or exceeding the budgeted EBITDA
Approving invoices for payables and ensuring clear communication with the accounting department on all checks, invoices, etc.
Managing petty cash per company policy
Managing, monitoring and meeting budgeted COGS
Overseeing monthly P&L’s and daily numbers to maximize revenue and managing controllable costs and expenses with a strong emphasis on all cost of goods (“COGS”) and labor
Employee Performance
Working with underperforming employees to get them to the top half of the list or removing them from roster
Always be working to raise the Per Person Average (PPA)
Creating, implementing, and maintaining systems related to customer service and revenue maximization.
Reviewing server sales performance report and taking appropriate action (posting results)
Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads
Once Leads are recognized and developed, start to plan next step to be a supervisor/manager
Menu Analysis
Implementing FOH incentive programs to push appropriate menu items
Review all reports & collaborating with the Chef to ensure the menu is performing as intended.
Staff Turnover
Always working towards keeping the overall turnover percentage down to help reduce payroll costs
Identifying and correcting reasons causing high turnover
Marketing
Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department
Ensuring all reviews are at goal numbers
Ensuring venue is maximizing the effectiveness of all marketing and art services while getting an acceptable ROI on those expenses
Ensuring venue brand is being properly represented
Operation
Touching every table and connecting with guests during dinner service per company standard.
Assuring guests are enjoying their meal and see if there is anything else you can do to enhance their meal, refer to policy for further guidelines.
Seeking out ways to create memorable moments for guests.
Gathering guest details and input notes into the POS to ensure continued enhanced experience for future dining.
Staff Development and Recruiting
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis
Qualifications
Minimum 5 years AGM/GM experience with extensive knowledge in restaurants, nightclubs, and private events
Must be familiar with cost controls
Must be able to communicate well both orally and in writing
Must be able to input and access information in the property management system/computers/point of sales system
Must be comfortable learning new skills
Must have a “hands-on”, proactive management style
Skills and Attitudes
Must be motivated, hard-working, and passionate
Excellent communication skills (verbally interacts with management, team members and guests.)
Must be a strong leader with the ability to handle multiple tasks and responsibilities
Must be able to:
Perform job functions with attention to detail, speed, and accuracy
Prioritize and organize
Think clearly, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Understand guest service needs
Work cohesively as a team with co-workers
Direct staff performance and follow up with corrections as needed
Work in a stressful, fast-paced environment
Education
Bachelor’s degree (B.A.) from a four-year college or university or equivalent combination of education and experience
Minimum of five (5) years of experience as AGM/ GM in a standalone restaurant or hotel/resort background.
Must be able to speak, hear, understand, read, and write the English language.
High school diploma.
A general knowledge and understanding of San Diego current events, cultural and culinary happenings.
Understanding of Department of Labor standards.
Proficient in Microsoft applications (Excel/Word/Outlook).
Proficient in Toast and/or other POS systems.
Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.
Certificates, Licenses, and Registrations:
Serve safe certificate Management course.
Anti-harassment and nondiscrimination 2-hour class.
Other Requirements
Must be able to work holidays, nights, and weekends
The noise level in the work environment usually is moderate to loud.
The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests.
Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
Physical Requirements:
Must be able to sit, stand or walk for up to 8 hours at a time.
Must be able to lift at least 50 pounds safely and properly.
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Worksite address
san diego, CA, 92189, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.