The Edison celebrates an era of invention and imagination- the blending of science, art, and industry. When you step into the Edison you will be whisked back to the glamour of the 1920's with live jazz music and fairies offering patrons absinthe from their rolling carts. Enjoy artisanal cocktails and a select menu of signature food in an Industrial Cathedral crafted from the architectural artifacts of L.A’s first private power plant. 

Description of Position

The General Manager is  responsible for all restaurant operations including delivering excellent guest service, ensuring outstanding food quality, creating a welcoming and hospitable environment, driving sales and profit, as well as hitting financial goals

Operational Excellence: create systems for organizing business resources including the facility, management, management scheduling, duty delegation, administration, service/shift management and quality control

• Organization – set-up and maintenance of Front Desk, Supply Rooms/Shelves and Office, including Pars/Inventory/Ordering of Linen, Office Supplies, Menu Paper, Promotional Materials, Operating Supplies, Service Smallwares, 
• Quality Control – leading the team to ensure achievement of food, beverage, service, ambiance standards as detailed in the restaurant Standards Plan
• Scheduling – write weekly Front of House management schedule
• Delegation – to junior managers and Line Staff as appropriate
• Administration – oversee Dashboard data entry
• Payroll – compile and submit FOH Payroll and tips, including Workers Compensation, Termination, Sick Pay, Vacation Forms
• Communications – pre-shift meeting leadership, weekly manager meeting contribution and leadership as appropriate, daily log book, incident, accident and facility reports
• Service/Shift Management – mastery of opening, swing, closing shifts, service points for staff, managers and private events 

Financial Performance: promote sales, manage expenses and cash handling systems required to achieve business budgets

• Investor Distributions – achieve distribution targets
• Budget – work closely with Managers to meet budget targets, including sales and comps; responsible for managing payroll (labor cost) and operating expenses using weekly dashboard and Delegated Authority policies
• Asset Management – assist with management of petty cash, daily cash reconciliation, and eliminating loss of operating supplies, inventories, equipment/facilities
• Reporting – provide accurate and timely information to the controller’s office, including weekly purchases and payroll

Human Resources: assist in recruitment, training, development, and performance evaluations, employee relations and benefits

• Legal Compliance – ensure that our business is compliant with all applicable labor and wage laws with correct documentation and paperwork for each employee (I-9, w-4, notice of pay, employee handbook acknowledgement, notice of communication, sick pay)
• Recruitment & Retention – responsible for recruit, interview and hire the best possible service team 
• Performance Management – providing ongoing feedback, conducting performance evaluations and contributing to incentive program ideas for line staff, while providing feedback to junior managers and MIT 
• Training – lead the training of Host, Reservationist and Coat Check staff, while assisting the AGM and Service Manager in developing and executing training programs for Managers and Employees
• Employee Relations – promote positive employee relations, field employee grievances and suggestions, conducting one-on-ones with line staff
• Benefits - communicate benefits offerings and deadlines for enrollment to line staff, benefits administration, including tracking vacation and sick days 

Why work with The EdisoN?

• Work with the Patina Restaurant Group which was built on the belief that culinary excellence is an art form, and that a superb visit to a cultural venue should be matched with equally inspired cuisine.
• The Patina Restaurant Group is now showcasing approximately 60 locations in restaurants and performing arts centers across the country
• Exciting group of dynamic professionals make it a fun place to work. 
• Competitive pay and benefits with the complete support of a well tenured team.

ABOUT the talent

Patina Restaurant Group’s founders, celebrated restaurateur Nick Valenti and leading chef Joachim Splichal, shared a common vision of a premium, world-class restaurant and food service company. The amalgamation of these two culinary innovators has presented the world with an unsurpassed level of service and unrivaled culinary talent

qualifications

• 5+ years in a similar position as General Manager in a high volume environment with live entertainment 
• Strong Wine/Beverage background
• Skilled at managing multiple priorities and projects.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Passion for the concept, cuisine and success of the brand in the given market.
• The ideal candidate will be decisive and persuasive but not be an “ego” driven individual. The person will need to lead by example and be “hands on”  with the ability to see the big picture.
• The successful candidate will be a natural leader whose strengths and style complement the existing team. S/he will be a respected employee of the highest integrity and a leader who can positively affect the culture, external image, and inspire performance.

Interested in learning more or know the right person? Email mandeep@hhcsearch.com

about the founder

Celebrated by Bon Appetit and Food Network as “Restaurateur of the Year,” Joachim Splichal has been a leading force behind Los Angeles’ growth into one of the world’s premier dining capitals. Over the last 20+ years, Splichal has taken his creativity and ingenuity with food and married it to his business acumen to create the expansive Patina Restaurant portfolio including the Michelin-starred Patina.

Through Splichal’s hands-on mentorship and fostering of culinary talent, all dining experiences within the nationwide group take homage to his personal culinary approach of playfulness blended with French techniques and a strong commitment to seasonal produce showcased in innovative and elegant dishes .

Splichal’s mastery of his craft has earned him numerous awards and distinctions throughout his career, including induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America, two nominations for “Chef of the Year,” and a “Best California Chef” award. Additionally, Splichal is a co-author of two cookbooks: Patina Cookbook: Spuds, Truffles, and Wild Gnocchi, written with Los Angeles Times staff writer Charles Perry, and Feeding Baby: Simple, Healthy Recipes for Babies and Their Families.

instant interview

If you are excited about the position and know that you are right for the role, the easiest way to get to the top of the list is to submit a video interview. By clicking on the link below, you will be taken to a series of questions that will take less than 15 minutes to complete. It is a great way to stand out beyond your resume!

Up to $500 for referrals!

If you are not interested in this particular role but have people in your network that could be a good fit, we would love to help them. For any person we place at any of our clients that you refer to us, we send you a check for $500.

Each person is limited to only 3 referrals maximum so please only refer your best and help continue to build the best culinary network.