Who we are:
We’re formerly Daytrip (instagram.com/this.is.daytrip)! A well-known restaurant looking for a manager interested in building out a new “fine casual” concept which is built to scale to multiple locations. We recently closed our brick-and-mortar experimental small plates restaurant with hopes that we can build a model that will provide flavor maximalist food to the East Bay at volume and a lower price point. We plan to open seven days a week for lunch and dinner.
Start date: likely mid-to-late January. We're hoping to launch by late Jan/early Feb but would hire this position to assist with hiring and training the team before the launch.
A bit of press for Daytrip:
Bon Appetit “10 Best New Restaurants 2022” https://www.bonappetit.com/story/10-best-new-restaurants-america-2022?srsltid=AfmBOoq1qldIM1AZFLL3oZWMdOt8DbWqautvObLZDDR8CG9kOi5Wwqov
SF Chronicle Review https://www.sfchronicle.com/food/restaurants/article/daytrip-oakland-17674893.php
James Beard: Chef Finn Stern Semifinalist “Best Chef: West” https://www.jamesbeard.org/blog/the-2024-james-beard-awards-semifinalists
Star Chefs: Chef Finn Stern “Rising Star Chef” https://www.starchefs.com/profiles/finn-stern
What is the job:
We’re in search of a General Manager who will take the ball and run: a self-starter of a candidate who is capable of managing a single location restaurant on their own. The General Manager position:
- Holds ownership of all day-to-day operations, guest experience, team management,
- Responsible for hiring, firing, onboarding, and training
- Directly responsible for hitting financial targets: prime costs (labor and costs of goods sold), direct operating expenses, and EBITDA profitability
- Works directly with shift leads and team members to make and keep our guests happy
- Responsible for ensuring the safety and upkeep of facilities and maintenance
- Responsible for overseeing the ordering of all food, beverage, and other restaurant supplies
- Responsible for the preparation and execution of all menu items, food and beverage
- Directly responsible for scheduling all employees, BOH and FOH
- Responsible for submitting payroll hours, including team member approved time card edits, PTO redemptions and tips
- Expected to maintain all food quality and safety standards and oversee and implement structures to support this across the full team
- Creates a working environment where all team-members feel safe and supported
- Hits goals for labor, food, top line and bottom line (and is compensated accordingly)
- Is the #1 ambassador for the restaurant in all facets of the job
Ideal candidate:
- Spent the past 5 to 7 years in restaurants that hold themselves to a professional standard, with at least 2 years of progressive management experience
- Has managed in high volume, fine dining or other professional restaurants
- Comfortable with using the provided tools to achieve goals
- Still enamored with the joy of a busy restaurant
- Looking for the next big step in your career, working for a company that can offer you massive growth over the next 5 years
- Loves hospitality and taking care of others
- Intellectually curious
- Has a sense of humor
- Fluent in Spanish (Preferred)
Pay and Benefits:
This is a full-time, exempt position with a pay of $70,000 to $100,000/year depending on experience and ability to hit labor/cogs targets as part of bonus structure.
Benefits: Employee discount, Health insurance, Paid time off
Supplemental Pay: Bonus pay
Women and QTBIPOC encouraged to apply!
