What are the responsibilities and job description for the General Manager - Stereo 41 - New Upscale Restaurant position at Bay Area Bears, Inc?
Restaurant General Manager – Stereo 41 (Walnut Creek)
Position Overview
The General Manager (GM) oversees all daily operations and ensures that Stereo 41 delivers top-tier guest experiences while maintaining strong control over costs and profitability. This individual embodies the brand’s standards and leads with integrity, expertise, and passion.
Key Responsibilities
Guest Experience & External Operations
• Lead daily restaurant operations to achieve excellence in service, food quality, and cleanliness.
• Maintain visibility on the floor—interacting with guests, anticipating needs, and swiftly resolving complaints with professionalism.
• Enforce brand standards, systems, and food-safety protocols.
• Continuously refine processes to elevate the guest experience and team performance.
Team Leadership & Internal Operations
• Recruit, train, develop, and evaluate all front- and back-of-house staff.
• Maintain optimal staffing levels; ensure training and work standards are consistently upheld.
• Foster an employee-friendly environment—clean, safe, fun—and recognize high performance.
• Deliver timely feedback and performance reviews, while ensuring compliance with state and federal labor regulations.
Sales, Profitability & Financial Management
• Develop staffing schedules aligned with business needs and labor cost targets.
• Drive sales growth and profitability through smart execution of the service-profit chain.
• Monitor and manage budgetary adherence across labor, food costs, and operational spending.
• Evaluate financial decisions with a cost-benefit mindset, protecting the brand’s reputation and bottom line.
Culture & Professionalism
• Model brand values: integrity, honesty, respect, and clear communication.
• Demonstrate calm, decisive leadership under pressure; provide conflict resolution and emotional support.
• Promote a positive restaurant culture rooted in trust, accountability, and teamwork.
Operations & Business Management
• Adapt to shifting priorities, ambiguity, and change; maintain a strong sense of urgency.
• Make high-quality, independent decisions guided by experience and policy.
• Set priorities, delegate work, and ensure thorough follow-up.
• Keep detailed, organized records and manage daily tasks precisely.
Qualifications
Experience
• Minimum 9 years in table-service restaurants, including at least 3 years in a management role.
Certifications & Skills
• Holds/able to obtain ServSafe Restaurant Manager certification.
• Self-motivated with strong initiative and accountability.
• Proven leadership in both front-of-house and back-of-house operations.
• Ability to thrive under pressure, multitask, and manage fast-paced service.
• Tech-savvy with proficiency in PCs and restaurant management software.
• Demonstrates unwavering integrity, ethical behavior, and professional conduct.
• Bilingual in Spanish preferred (English required).
Physical & Schedule Requirements
• Physically capable: standing and walking ~85–95% of shift, lifting/carrying 10–65 lbs.
• Must work nights, weekends, and holidays as needed.
Salary : $85,000 - $90,000
