Business Manager

JOB OVERVIEW

Under the direction of the Chef/Partner, General Manager and Sprout Management, perform assigned responsibilities necessary for the profitable and efficient operations of The Tasting Kitchen. Handling all the workings of the restaurant with the goal of decreasing liability and setting the restaurant up for success.

RESPONSIBILITY AND SPAN OF AUTHORITY:

FINANCIAL

1. REVENUE

• In accordance with budget, manage to target revenue goals by creative strategy in the reservation platform
• In accordance with established budget, responsible to communicate & manage all respective departments of their budgetary goals

• Identify opportunities to enhance & appropriately allocate labor according to budgetary guidelines
• Ensure management are trained on how to manage their labor costs
• Manage the payroll process in thorough so accountants and payroll may properly finance & staff are paid on time
• Review and reconcile tip pools daily; oversee accurate calculation and recording of gratuities.
• In conjunction with the Chefs, continue to develop and refine the tipping policy of all restaurants

• Along with the team review weekly beverage PMIX
• Assist in submitting purchasing and pricing for all beverages through R365
• Assist in entering inventory counts in accordance to 13 period calendared schedule

 4. SALES AND REPORTING

• Track covers according to budget
• Reconcile revenue
• Maintain the Reservation & POS System
• Attend leadership meetings with weekly data (Sales Reporting and Forecasting)
• Completion of DSSs, Cash Handling and Reconciliation daily
• Point of Contact for the Accounting Team
• Oversee all lines of communication as related to the restaurant. This includes but is not limited to phone operations, voicemail, email, TripleSeat, OpenTable, courier services, etc.
• Distribute critical updates, initiatives, and timelines to department heads in a clear and timely manner.
• Manage the staff to properly follow up directly with guests for any discrepancies and/or complaints
• In conjunction with the management team, responsible for guest follow up in Yelp, OpenTable, Trip Advisor and other feedback sites
• Ensure systems have been put into place to properly log all sales, purchases & labor into their respective categories into the POS/CTUIT/OpenTable, etc.
• Ensure the management teams follow all cash handling policies
• Ensure management teams enter daily logs and finances into the end-of-night reports.

• Identify ways to maximize efficiencies for the operations
• Conduct walkthroughs of all properties verifying readiness & cleanliness in partnership with the Kitchen Controller
• Approval for all department heads of R&M/ project related matters in partnership with the Kitchen Controller

HUMAN RESOURCES AND ADMINISTRATION

• Place recruitment ads
• Conduct new employee orientation and documentation for final Chef/Partner approval
• Submit new hire paperwork & forms for new hires, changes to employment statuses and terminations
• Develop and revise job descriptions with management team
• Being a primary point of contact of leadership with the Sprout LA office

OPERATIONS

1. GENERAL

• Compile materials needed for service. This includes; menu changes, list of VIP guests and notes, and plan for the services in coordination with the rest of the management team
• Review applicable BEO functions sheets in coordination with the rest of the management team
• Attend leadership meetings

GUEST RELATIONS AND RESERVATIONS

1. MANAGE RESERVATION

• Meet weekly reservation goals and cover counts through creative strategy
• Manage all the communication as it relates to reservation policies and procedures
• Evaluate and implement best practices regarding phone operations ie: scripts for calls, pre-pay forms, gift certificates, etc.

• See to the proper management of guest correspondence via email and phone ensuring responses are timely to reservation and special requests
• Responsible for guest follow up - manage communication via Yelp, Trip Advisor and other feedback sites in coordination with the management team

EVENTS DEPARTMENT

• Point of contact for all event leads
• Assist Chef & Management with event policies and menus
• Coordinate all specifications as outlined in the contract (rentals, take away gifts, irregular accommodation outside of the norm for The Tasting Kitchen.
• Audit all events and reconcile to contract
• Coordinate all payment between guest & accounts payable according to event department policies
• Thorough follow up with all event contacts to ensure they had a great experience

EXPECTED BEHAVIORS:

1. Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.
2. Represent The Tasting Kitchen professionally through your personal appearance, communication, and respect for others.
3. Following through on responsibilities.
4. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
5. Act with integrity.
6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
7. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.
8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
10. Strive to establish standards we hope will have an impact on the overall industry in the future.
11. Continuously assess and adapt management roles to meet the evolving needs of the restaurant.
12. Partner with HR to address claims, liabilities, terminations, and compliance matters.

QUALIFICATIONS

• Highschool diploma or equivalent, or bachelor’s degree in related field preferred
• 3+ years minimum of relevant working experience in the hospitality and restaurants sector.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10-12 hours