TableOne Hospitality

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.  They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all required meetings and trainings.
• Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
• Maintain high standards of personal appearance and grooming.
• Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners.
• Perform other duties as requested by management.

• 4-5 years experience in similar or equivalent role
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Always maintain a warm and friendly demeanor.
• Process payroll in a weekly/biweekly basis.
• Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
• Clear understanding of State, Federal, and Local employment laws.
• Ability to respond to guest complaints in a timely manner.
• Work with the management team and keep them informed of any pertinent issues as they arise.
• Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
• Monitor quality of service in the outlet.
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Ensure compliance with SOPs and requisition procedures.
• Be visible on the floor and assist staff during each meal period.
• Conduct staff performance reviews in accordance with our standards.
• Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
• Be involved in and conduct departmental training. 
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.