Welcome to sbe! A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands. Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation.
C3 by sbe is a cutting edge food and beverage platform disrupting the food & beverage industry and reshaping the future of foodservice through its portfolio of digital kitchens, virtual and full-service culinary brands, and lifestyle food halls.
Founded and led by legendary hotelier and restaurateur Sam Nazarian – best known as the founder and CEO of sbe Lifestyle Hospitality – the company is capitalizing on the rapidly evolving customer preferences for differentiated F&B experiences. The company boasts an award-winning roster of culinary talent and chef partners including Chef Dani Garcia, Chef Masaharu Morimoto, and Chef Dario Cecchini. A hybrid digital kitchen and food hall platform, C3 is on track to grow to rapidly by December 2021. C3’s current brands include: Umami Burger, Sam’s Crispy Chicken, Krispy Rice, Ella Mia, Kumi, Cicci Di Carne, with several limited and full-service concepts created by C3’s chef partners launching in 2021.
Our stage is the world. Our time is now.
We’re looking for a General Manager to direct the team at our soon-to-open Umami Burger Soma!
General Manager Position Summary:
Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.
General Manager Functions:
· Creates a fun, positive and energetic environment.
· Seeks out and hires great talent that shares our values.
· Trains and educates new team members on brand, mission, vision, values, goals, standards, systems and operations so they are confident in their job.
· Manages all team members, including training, mentoring, developing, counseling, disciplining and scheduling.
· Builds sales through high standards of quality, service and sanitation.
· Seeks out opportunities to build the business and responds accordingly.
· Implements any marketing and sales-growth plans and/or promotions both inside and outside of the restaurant.
· Controls costs by constantly training and educating team members and fellow managers.
· Creates an experience that every guest will seek to repeat.
· Ensures team members are treated with dignity and respect.
· Sets clear performance expectations through directions and goals; actively listens to team members to determine needs and concerns and quickly responds.
· Resolves team member conflicts constructively and professionally.
· Acknowledges and celebrates team and individual successes.
· Develops and prepares management team and hourly team members for succession.
· Ensures current training materials and programs are consistently utilized in team member training in a timely fashion.
· Follows all local, state and federal labor laws and manages for equal opportunity.
· Establishes excellent guest service and satisfaction as a priority through personal example and follow-through.
· Handles guest complaints with a sense of urgency, poise and good judgment.
· Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
· Maintains Health Department standards at all times.
· Conducts quality line checks regularly.
· Is accountable for all aspects of P&L management.
· Proactively manages and monitors costs (food, labor, beverage, etc.) within budget while quality and service standards are maintained.
· Demonstrates a working understanding of labor cost control through effective scheduling and proactive management.
· Effectively identifies financial trends and operational problems by utilizing the P&L and other reports.
· Establishes cost improvement objectives and implements specific action plans.
· Meticulously follows cash handling policies and procedures.
Essential Functions:
· Regularly remains in a stationary position approximately 50% of the time.
· Regularly moves about the location approximately 50% of the time.
· Constantly communicates with team members.
· Regularly moves and positions objects and equipment weighing up to 50 pounds.
· Constantly detects and determines if product is up to all standards.
· Constantly works in an environment around smoke, steam, high temperatures, humidity and extreme cold.