General Manager

Heirloom Hospitality is a team of coaches, developers, and leaders who are willing to learn and teach. As General Manager, you must be ready to live and breathe this daily, along with all of our Heirloom Family Values with your team.

You are responsible for cultivating and managing the hospitality experience throughout the restaurant for both guests and staff. Your focus should be to coach and teach your staff, to constantly find ways to improve the guest experience, and to develop and mentor your management team. As the General Manager, you will also be maintaining fiscal responsibility and have a thorough understanding of the restaurant financials and inventory systems. Furthermore, you are responsible for upholding company policies and family values to the highest level by remaining accountable, firm, and consistent. Your job requires working well with all team members and displaying strong managerial judgment always.

Your immediate goal as General Manager is to fill important open managerial and hourly seats with candidates of quality and integrity. You will also be responsible for overseeing training and development to ensure a successful opening, this is done by your commitment to understanding and mastering our steps of service.

Your primary goal should be to lead by example, this is achieved by asserting yourself as a prominent figure to your guests and team members. The General Manager should possess a high level of initiative and drive to do whatever is necessary to help build and run a successful operation. You will be evaluated on a regular basis to objectively measure your ability to consistently perform all company standards and to measure your performance and execution in all other managerial tasks.

What You Will Own:

• The Company Family Values. You will live, breath and exude our Family Values and garner buy-in from all store team members.
• Staffing. You will build, maintain and schedule an elite, well trained staff of enthusiastic hospitality professionals.
• Guest Experience. Maintain and manage the highest possible guest expectations and perception.
• Employee Relations. You will work with corporate HR to promote retention through the use of continuous feedback and ensuring HR procedures are followed. You will also be responsible for appropriately manage Labor and Payroll (Time Cards, Labor Costs, Reporting, Tip-outs), and employee reviews. You will also enforce HR Procedures, Policies, Write ups, Grievances and Terminations.
• Training. One of your primary goals is to coach and teach your staff, to constantly observe, and to look for every opportunity to elevate your team. You will also assist with on-site orientation and training initiatives.
• Store and Grounds. Ensure grooming and presentation standards are met as well as owning inspections and opening/closing checklists. You will also own daily repairs and preventative maintenance
• Financials. You will own store specific budgets and goals. This includes monitoring of restaurants controllable costs, management of all cash, bar drawers, petty cash, and tip outs, comp and void management.
• Budgeting. You will be responsible for delivering a store specific budget to your management team and holding all accountable for the financial health of: Cost of Goods, Labor & Operating Expenses
• Administration. Own functions such as time & attendance monitoring, debriefing and information distribution to staff and troubleshooting operational issues. You will also be the on-site admin for our systems (POS, Gratuity solution, HRIS, etc.)
• Inventory. Own weekly inventory and purchasing (including receiving and inventory processes) as well as maintain company inventory software.
• Management Training. You will spearhead the training of all direct reports ensuring we are creating the best management team.
• Safety. You will be in charge of procedures (Incident Reports, Fire Extinguishers, Guest Safety, etc.).
• Growth. You will own same store sales, increasing check averages and cover counts Improving the product sales mix and guest retention.

Who You Are:

• 8+ years of high-volume restaurant management experience
• Self-motivated, driven, inspiring and hospitality driven.
• A willingness to teach and learn is a requirement for you, not an option.
• Possess the willingness to roll up your sleeves and pitch in whenever necessary
• Demonstrated skills to motivate and develop a high performing team
• Have the discipline and desire to create systems and organization within fast changing environments
• Has experienced new restaurant openings, or a good idea of what it takes to do so
• Court of Master Sommeliers Level 1 a plus

Heirloom Hospitality & Who We Are:

A family of thinkers, creators, visionaries, and performers. Since August 2011, when Jeremy Sasson opened his first restaurant, he has made it his life’s work to continue developing successful restaurant concepts, team members and changing the standards of guest expectation on hospitality. The Company is committed to first class service, passion for food and beverage with an emphasis on detailed excellence. This incredibly high standard is meant to be transmitted from concept to concept and from guest to guest, repeatedly. “The best in Hospitality Services” is the end goal of our group.

Our company’s Core Purpose is all about “Cultivating relationships and experiences through the Art of Hospitality”. This is our soul and the one thing that defines us at our core. This is what drives us to be a part of this company. This is the “Why” behind how and what we do.

To be the best we expect the following in our team members:

• BE KIND, BE HAPPY
• CONSISTENTLY CARE ABOUT THE SMALLEST DETAILS
• OWN IT WITH PRIDE
• WILLINGNESS TO TEACH AND LEARN
• EVERY SECOND COUNTS