General Manager - Job Description
Le Cercle de l’Union, The French Club, San Francsico
Full Time Position
In Summary
General Manager of a small and vibrant private dining club with renowned food, wine and service.
Highly desirable schedule:
o Open Monday-Friday for lunch and dinner service
o Holidays off (3-day holiday weekends)
o Extended time off during Christmas/New Year’s
Excellent benefits including 401(k), health insurance, dental insurance, discretionary annual bonus Le Cercle de l’Union, aka “The French Club,” is a thriving members-only fine dining club located in the heart of San Francisco. The Club was founded in 1905 and is known today for its joyful atmosphere, exceptional food wine, exemplary service, and memorable lunches and dinner events. The Club hosts private member lunches and dinners weekly, Monday through Friday. The Club consists of about 165 members, an exceptional Chef specializing in French cuisine, and very capable and dedicated staff. The Club is overseen by a president and a Board of Directors, all of whom are participating members.
The General Manager, or “Gérant”, provides leadership and accountability for the day-to-day operations at Le Cercle de l’Union. The General Manager will oversee, coach and monitor all operational departments to ensure team members are focused on delivering exceptional customer service and culinary standards and exceeding expectations.
The General Manager’s culinary skillset and experience must allow them to work in both front and back of house departments, executing menu items to Le Cercle de l’Union standards and driving product quality, while providing an excellent guest experience every time.
Experience with and knowledge of fine wine is essential as the General Manager will be relied upon to make appropriate pairing suggestions and properly handle and serve high-caliber wines provided by the Club or members. The GM’s knowledge will be further utilized at dinners hosted by the Club for organizations such as the San Francisco Wine & Food Society, the Commanderie de Bourdeaux and the Confrérie des Chevaliers du Tastevin.
Additional General Manager duties are as follows.
Hospitality Management and Leadership
Inspire a positive, team-oriented environment focused on driving member satisfaction, event attendance, club access, and a clean and safe working environment.
Ensure that all events are staffed appropriately, balancing high quality service and cost-effective operations.
Efficiently utilize and manage time; understand the needs of each position while providing training and development when necessary.
Develop team members both personally and professionally through goal setting, coaching and feedback while developing internal succession plans and pathways for advancement.
Conduct regular performance evaluations.
Train & develop all staff members and groom potential leads.
Conduct conversations of a sensitive nature, and in a professional manner, with team members as it relates to Human Resources matters. This may include employee relations issues or complaints, ensuring a respectful and harassment free environment, addressing disciplinary matters, handling of involuntary terminations, and/or ensuring accurate documentation is prepared for record keeping and prevention of potential liability issues.
Report to Senior Management of any situations/issues relating to employee relations, customer service, appearance of and/or inspections by third parties that may affect the operation of the club or may have liability implications.
Financial Management
Maintain financial awareness at all times.
Review P&L results with the Board of Directors and work with management to create action plans for improvement of financial results.
Help meet or exceed Prime Cost and Controllable objectives with primary focus on top line sales, maximum productivity, and loss control management.
Ensure that controls and procedures are executed on each shift to protect the security of employees and company funds.
Manage Cost of Labor through effective execution of the daily labor schedule in the FOH and BOH while complying with all state and federal Labor Laws (including applicable breaks and meal periods).
Control inventory. Be responsible for periodic inventory control systems as well as ongoing waste prevention and quality controls.
Develop and manage all menu pricing.
Ensure member bills are accurate.
Food & Beverage and Staff Management
Communicate and Coordinate to the fullest with the Club’s Chef to qualitatively strive for member satisfaction and quantitively strive for efficiency of Club’s operations.
Enforce all Club Policies, fostering an environment of respect and teamwork, anti-harassment, safety procedures, Covid related protocols, work-related injuries reporting and prevention of, rest and meal breaks, etc.
Coordinate with team members to schedule staff efficiently based on historical trends and within budget.
Ensure reservations are taken and recorded correctly and efficiently.
Monitor all equipment repair and maintenance, report necessary updates to building management and work closely with the Board of Directors to address.
Oversee food and wine ordering levels in collaboration with the Chef to ensure purchases match demands and appropriate inventory par levels.
Be responsible for proper storage, stocking, and monthly inventory.
Check labor reports daily to calculate hours and to prevent violation of meal and rest break policy.
Maintain strong product knowledge and commitment to Le Cercle de l’Union standards and recipe adherence.
For purposes of food safety, maintain Food Handler's certification. Ensure Le Cercle de l’Union food safety and workplace safety standards are practiced.
Ensure proper maintenance and facilities through the effective execution of Weekly Cleaning Charts. Recruit, screen, interview, and hire hourly staff members to ensure appropriate staffing levels and to build and maintain a cohesive team environment.
Ensure all sales including third party sales are accurately reported on the POS in real time.
Ensure Kitchen timelines are met within Club standards and manage the effective execution of all orders as it pertains to managing the staff.
Ensure staff maintains cleanliness both during and after their shifts to include restrooms, work and break areas, and storage; promote a “clean-as-you go” mentality. Work in tandem with team members and provide coaching and correction as needed.
Promote the Club wine cellar and maximize its turnover. This includes working with the Wine Chair to recommend purchases and recommend purchases through Club offerings.
Hospitality
Be present on the floor during dining hours at all Club events.
Consistent with the Club’s standards, ensure member and guest experience, especially dining, is exceptional.
Provide members and guests with all the services of a Maître d’Hotel and Sommelier at a first-class dining establishment.
Publicize Club events by e-mail or other electronic media on a weekly basis. Act as the primary point of contact for all members, particularly new members, so that all members feel welcome and able to fully utilize their benefits of membership.
Work with staff, committees, and private parties to develop menus that can be executed to the high standards of Le Cercle de l’Union.
Build relationships with local clubs and organizations to maximize member experience as well as cultivate opportunities and value for members.
Conduct daily operational checklists and walk-throughs as required by the Board of Directors to maximize member dining experience.
Conduct training, coaching and monitoring of all staff to deliver outstanding member experiences and fostering strong member relationships to optimize consistent high member satisfaction.
Respond to and resolve member inquiries & complaints, preferably same day.
Attend all Board Meetings and Committee Meetings as directed by the Board.
Essential Duties
Work a minimum of 50 hours per week.
Perform administrative functions such as business emails, large order coordination, payroll, invoice tracking and submissions, processing of terminations and other related responsibilities and reporting requirements.
Other projects/duties as assigned by the Board of Directors
Be quick, accurate and organized.
Maintain a functional website and up-to-date event calendar.
Work Remotely: No
Work Location: One location
Shift Availability: Day/Night Shift
Job Type: Full-time
Salary: $100,000.00 - $135,000.00 per year
Benefits:
401(k)
Dental insurance
Health insurance
Paid time off including holidays
Extended time off at Christmas and New Year’s, paid
Annual bonus at the discretion of the Club president and Board
Schedule:
Day/Evening Shift
Monday to Friday (occasional weekend availability preferred)
Minimum Candidate Qualifications
A minimum of 5 years of relevant experience in a leadership role in a fine dining establishment, private club, or hotel where the highest levels of service are consistently delivered
Experience with effective management and leadership of staff
Financial literacy and experience with food and labor cost controls
Computer literacy
Bachelor’s Degree (preferred)
WSET Level II qualification or equivalent
Food Handler’s Certification
Driver's license (preferred)
To be considered for the position, please send your resume and cover letter to [email protected]
Le Cercle de l’Union is an equal opportunity employer and we support diversity in the workplace.