Future Opening: General Manager

The role of the General Manager is to provide primary support to the Chef de Cuisine (and vice versa) and to have direct oversight of the Beverage Program. The GM will need to possess, deliver, practice and utilize strong management and leadership skills; quick and fair decision-making abilities; and a strong work ethic. The position is responsible for the various tasks involved in the overall operation of the restaurant including managing labor and beverage costs, measuring success of guest experiences, maximizing staff retention and scheduling. The position requires availability to work and special events. Must also be available to be on-site, via email or phone to address pressing restaurant/business issues and needs.

Essential duties and responsibilities include ensuring that each guest receives outstanding guest services, managing the Beverage Program, performing performance improvement plans and disciplinary actions when applicable, coordinating with Human Resources for new employees' proper onboarding, preparing FOH shift schedules on a bi-weekly basis, handling guest issues or complaints, answering general inquiry emails, communicating with the Reservations Dept, monitoring maintenance of the restaurant, managing FOH/BOH hours for payroll, responsible for ordering, purchasing, and inventory control, utilizing Requisition forms when necessary, responsible for daily input of PlateIQ, responsible for understanding daily sales, labor and beverage costs, educating the team on how to maintain costs, completing, implementing and executing assignments, projects, duties as directed by Management.

Minimum requirements include maintaining professionalism at all times, ability to multi-task and prioritize projects/tasks, excellent oral and written communication skills, excellent hygiene, guest focused attitude, team focused attitude, communication and team management abilities, availability to work within expected hours of operation, ServSafe certification is required, skills in effective time management, organization, multitasking, and prioritization, maintain professional etiquette on the phone/email and in person, proficient in Outlook, Microsoft Office Products and Mac OS, proficient in Tock and Toast preferred but not required, high school equivalent mathematical skills.

Compensation: $80,000.00 - $90,000.00 per year.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal "from scratch" approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.