RMD Group Careers

Description

Position Summary: 

Responsible for every aspect of the operation and growth of the restaurant. Most time will be spent on the development and supervision of staff, driving revenue in all day parts, managing COGS and payroll, ensuring compliance with all policies and procedures, and driving profit. 

Type: Salaried, Full-time 

Pay scale: 90K-110K 

Duties and Responsibilities: 

Responsibilities include, but are not limited to: 

Financial 

• The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA 
• Approving invoices for payables and ensuring clear communication with the accounting department on all checks, invoices, etc. 
• Managing petty cash per company policy 
• Managing, monitoring and meeting budgeted COGS 
• Overseeing monthly P&L and daily numbers to maximize revenue and managing controllable costs and expenses with a strong emphasis on all cost of goods (“COGS”) and labor 

Employee Performance 

• Working with underperforming employees to get them to the top half of the list or removing from roster 
• Always be working to raise the Per Person Average (PPA) 
• Creating, implementing, and maintaining systems related to customer service and revenue maximization. 
• Reviewing server sales performance report and taking appropriate action (posting results)  
• Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads 
• Once Leads are recognized and developed, start to plan next step to be a supervisor/manager 

Menu Analysis 

• Implementing FOH incentive programs to push appropriate menu items 
• Review all reports & working with Chef to ensure menu is performing as intended. 

Staff Turnover 

• Always working towards keeping the overall turnover percentage down to help reduce payroll cost  
• Identifying and correcting reasons causing high turnover 

Other Wages 

• Ensuring all staff clock in/out times are being reviewed before payroll is processed 
• Tracking, managing, and minimizing overtime & meal break premiums  
• Weekly audits on TipHaus to assure numbers are correct and to get a sense of what your team is taking home. 

Marketing 

• Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department 
• Ensuring all reviews are at goal numbers  
• Ensuring venue is maximizing the effectiveness of all marketing and art services while getting an acceptable ROI on those expenses 
• Ensuring venue brand is being properly represented 

Internal Restaurant Marketing & Revenue Generation 

• Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details 
• Executing RMD cross-selling programs including: RMD Loyalty App, Synergy wristbands, etc. 

• Executing RMD Loyalty Program 
• Ensuring the proper menus and promotional material are always out  
• Creating and executing promotions to drive business like tournaments and nightly contests 
• Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to GM/DOFB 
• Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place  
• Ensuring all revenue generating programs are being executed per plan 

Operation 

• Touching every table and connecting with guests during dinner service per company standard.  
• Assuring guests are enjoying their meal and see if there is anything else you can do to enhance their meal, refer to policy for further guidelines. 
• Seeking out ways to create memorable moments for guests. 
• Gathering guest details and input notes into the POS to ensure continued enhanced experience for future dining.   
• Holding everyone accountable for ALL policies and procedures  

• Overseeing nightly closing to ensure all elements are properly completed by MODs 
• Reviewing all manager nightly notes, making comments and responding as needed 
• Ensuring all changes to policies and procedures are communicated and documented formally 
• Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required 
• As MOD consistently touching ALL tables 

• Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues 
• Reviewing all incident reports before they go to RMD 
• Conducting weekly manager meetings, with agendas, and ensuring proper follow-up on all action items 
• Ensuring there is always a Lead in every department, and that each lead is trained to be a “Key Holder” 
• Ensuring the following FOH departments have a manager assigned and that Manager has a plan and is executing it: Bar, Server, Host, and Support 
• Coordinating and attending repairs and maintenance walkthroughs monthly 

Other 

• Knowing your ABC, CUP, and Entertainment permit conditions 
• Reading Industry publications to keep up to date on trends 
• Conducting staff check-ins per company standard  
• Taking time to learn what you don’t know 
• Responsible for all aspects of all systems (front and back of the house) 

Training & Onboarding 

The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers 

• Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts 
• Ensuring all training programs are being executed properly 
• Ensuring trainees have all required certificates 
• Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB 
• Identifying approved staff that can train new employees (should have multiple trainers in each department) 
• Creating and executing a minimum of one voluntary staff training per month  
• Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards 
• Working with DOFB to create an “approved’ training program for all positions including: FOH, BOH, Managers, and line-level staff 

Staff Development and Recruiting 

• Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” 
• Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis 

Qualifications 

• Minimum 5 years AGM/GM experience with extensive knowledge in restaurants, nightclubs, and private events 
• Must be familiar with cost controls 
• Must be able to communicate well both orally and in writing 
• Must be able to input and access information in the property management system/computers/point of sales system 
• Must be comfortable learning new skills 
• Must have a “hands-on”, proactive management style 

Skills and Attitudes 

• Must be motivated, hard-working, and passionate  

• Excellent communication skills (verbally interacts with management, team members and guests.) 
• Must be a strong leader with the ability to handle multiple tasks and responsibilities 
• Must be able to: 
• Perform job functions with attention to detail, speed, and accuracy 
• Prioritize and organize 

• Think clearly, remain calm, and resolve problems using good judgment 
• Follow directions thoroughly 
• Understand guest service needs 
• Work cohesively as a team with co-workers 
• Direct staff performance and follow up with corrections as needed 
• Work in a stressful, fast-paced environment 

Education 

Must have one or more of the following: 

• Bachelor’s degree (B.A.) from a four-year college or university 

• Equivalent combination of education and experience 
• Minimum of five (5) years of experience as AGM/ GM in a standalone restaurant or hotel/resort background. 
• Must be able to speak, hear, understand, read, and write the English language. 
• High school diploma. 
• A general knowledge and understanding of San Diego current events, cultural and culinary happenings.  
• Understanding of Department of labor standards. 
• Proficient in Microsoft applications (Excel/Word/Outlook). 
• Proficient in Toast and/or other POS systems. 
• Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications. 

Certificates, Licenses, and Registrations:  

• Serve safe certificate Management course.   
• Anti-harassment and nondiscrimination 2-hour class.  
• RBS – Responsible Alcohol Service 

Other Requirements 

• Must be able to work holidays, nights, and weekends 
• Job Type: Full-time 
• Be able to reach, bend, stoop  
• Must be able to stand/walk for up to 6 hours at a time 
• Must be able to sit for up to 8 hours at a time 
• Must be able to lift at least 50 pounds safely and properly 
• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

Work Environment 

• The noise level in the work environment usually is moderate to loud.  
• The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests. 
• Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays. 

ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel’s Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.