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Mamahuhu is built around the idea that food brings people, communities and cultures together. Chinese-American food is a perfect example of that; a cuisine that has its origins in China and its evolution in America, bringing vastly different cultures together into a single space of sharing. Many of us have fond memories of meals shared with family and friends huddled around plates or takeout boxes of Chinese-American food. We fell in love early on with these dishes whose bright colors and powerful flavors brought excitement, comfort and joy. At Mamahuhu our goal is to continue that same tradition by offering thoughtful new expressions of classic Chinese-American dishes that are fun, nourishing and absolutely delicious. We want to create Chinese-American food that we can fall in love with all over again.

For us, a big part of this mission is focusing on how our food is made and where it comes from. To that end, we are building Mamahuhu with a complete commitment to ethical sourcing and high quality ingredients while working to build meaningful relationships with farmers and customers alike. And the way we see it, the more people that have access to well-sourced, delicious food the better. This is why we’re serving our food in a modern, fast-casual setting and at an affordable price point.

Simply put, our mission is to create Happier and Healthier communities by spreading the joy of Chinese-American fare and tradition. We envision a future in which delicious, affordable, sustainably-sourced food is the norm and we at Mamahuhu aim to play our part in making that come to life.

Our Team

Mamahuhu’s founding team includes Brandon Jew of Mister Jiu’s in San Francisco’s Chinatown and Anmao Sun and Ben Moore of Hunter Gatherer, a farm-to-table restaurant group in Shanghai, China. Mister Jiu’s opened in 2016 and earned its first Michelin star that same year, while Hunter Gatherer has opened multiple restaurants across Shanghai and owns and operates an organic farm in mainland China. Our team’s experiences in the food world are wide-ranging, covering fast casual to fine dining and spanning China to the US, but everything converges on a shared passion for Chinese-American food and sourcing quality, sustainable ingredients. Mamahuhu is super exciting for us. It’s our chance to put all the pieces together and share our vision of Chinese-American food we’d love to eat every day.

We believe that we are only as strong as the people that we’re comprised of. That’s why we’re so excited and obsessed with finding passionate, exceptional people to join us on this journey.

Job Overview

As General Manager, you are the key leader in the restaurant. We seek first-in-class people all-around, and especially for this position. As the leader of a team of 15-20 people, you will be responsible for and be the driving force for everything that happens within the four walls of the restaurant.

Details are everything. We expect the GM to have an intimate grasp and understanding of everything we do in our restaurants. But the big picture is equally important, and to be successful at this role, you need to have the capability to balance both simultaneously. Beyond the specific day-to-day and month-to-month tasks that you will be responsible for, the four major areas of focus for a successful GM include:

• Culture: We’re in this for the long-term. Team culture is the critical underpinning for everything we do. We expect the GM to be focused on cultivating a culture within the restaurant according to our 5 brand values (refer to values below). You lead by example, so it goes without saying that you must embody the 5 values yourself!
• Quality: Product, product, product! Our product is experience and the experience is composed of the food, the service and the environment. As GM, your job is to uphold the highest quality standards for all three.
• Costs: A restaurant is only healthy if there’s no bloating. Cost control is a critical component of your role. You must have an intimate understanding of all the inputs that go into how we operate in order to be successful in the cost control arena. Your ability to read, understand and effectively use the P&L is a critical ingredient to your success.
• Revenue: As the GM, you effectively run an entire business that sits within a larger business. As such, you’ll be expected to be a major contributor to figuring out ways to drive revenue growth. But don’t worry, because we believe that if you take care of your other 3 focuses and really knock those out of the park, then the revenue will come!

As GM, you will be expected to lead the team by example, demonstrating detailed knowledge of every position in your restaurant. You will work through all the training programs starting with the entry level team member program all the way up. Only by being hands on and capable of doing anyone else’s job in the restaurant will you be able to understand and connect with the actual work that every member performs, thereby enabling you to lead effectively and with compassion.

You will be the teacher and coach for everyone on your team. The company has built detailed training programs for each position. It is your responsibility to implement these effectively. Not only are you expected to execute on these programs, but we also expect the GM to be in constant conversation with upper management in an effort to continuously iterate on these programs to further refine and improve them.

We seek a person that is able to follow direction and communicate expertly along the way with all stakeholders. But just following directions is not enough. We are looking for hungry people that want to improve the things around them as well. We want someone who is eager to seek out areas of improvement in various aspects of our business and who has the proactive motivation and energy to act. If you see an operational process that can be improved to increase product quality, we want to hear it. If you see an area in our training program that needs refinement, we want to address it. If you want to reorganize the shelving space in the storage unit, no task is too small and details are everything. If it’s in the service of creating an improved team culture, product quality, cost efficiency and business growth, then we as a company want to tackle it.

Mamahuhu’s General Manager is expected to meet and promote a standard of excellence in the restaurant. Leading by example, you will create a team of high-performers able to work well together and consistently delivery outstanding results. Goals and targets are set in collaboration with (and with support from) upper management, but the power is yours to make it happen!

We greatly care about our values as a group of people. We feel that these guiding principles will effectively lead us in our journey together. Always keep these in mind.

Detailed Breakdown of Responsibilities

TEAM

Recruiting, training and developing your team. Fostering rich team culture through our values.

Culture

• Leading by example and embodying Mamahuhu Five Core Values
• Consistently promoting values within team
• Maintaining healthy employee retention

Growth

• Fostering growth & development of restaurant team
• Scheduling and conducting quarterly Quality Conversations
• Ongoing coaching to create a strong pipeline of top performers

Team Management

• Verifying all time cards are accurate by the close of each payroll period
• Managing any time card changes
• Conflict Mediation & Disciplinary Action according to Employee Handbook
• Managing team PTO
• Creating & publishing weekly schedule
• Managing call-outs and last-minute coverage

Recruiting, Hiring & On-boarding

• Working with HR to find the right people using hiring platforms as needed
• Coordinating and performing interviews
• Performs new hire on-boarding and setup

Training

• Overseeing consistent implementation and improvement of effective store training, both BOH and FOH
• Performing and overseeing in-store training with support from AGM, CD and DO
• Creating new training tools/SOPs where needed, in collaboration with CD and/or DO

CUSTOMER EXPERIENCE

Maintaining quality and consistency at each customer touchpoint in your restaurant.

Food

• Ensuring consistency and quality to the highest standard
• Regular tastings and audits
• Capable of quickly troubleshooting any consistency or quality issues

Service

• Overseeing, managing and collaborating with AGM to ensure consistent and outstanding guest experience
• Actively contributing/implementing ideas to improve service and guest experience

FINANCIAL

Knowing and controlling your costs to consistently hit restaurant profit targets.

Store Performance

• Consistently hitting store level profit targets
• Participating in and actively contributing to monthly P&L meetings; analyzing data then setting and implementing action plans accordingly with your team

Cost Management

• Managing all store level costs to achieve company targets

PREMISES

General care and upkeep of the physical space, including furniture, fixtures and equipment.

Security

• Maintaining safety and security of the general premises and having the ability to monitor security cameras as needed

Building

• Troubleshooting any building-related issues that arise; structural, MEP, or other

FOH Care

• Working with your AGM to maintain cleanliness and organization of all FOH areas, both indoor and outdoor

BOH Care

• Working with your AGM to manage schedule for deep cleaning, pest control, fire inspections, and periodic kitchen maintenance

SERVICE DAILY OPS

The bulk of your daily work and responsibilities; personally executed or overseen by you.

Reports

• Ensuring daily completion of Sales Report, Manager’s Log and Cash Log Cash Management
• Ensuring opening and closing of cash drawer to correct starting amount
• Managing cash pulls and drops from safe
• Ensuring cash & coins needed are on hand at all times
• Ensuring cash sales are all accounted for at the close of each night

Technology

• Fluency in the following - both normal operations and troubleshooting problems:

Hardware:

• Internet Modem/Routers
• Fixed and Mobile POS
• KDS including wired connection points
• Printers
• Tablets
• Security Cameras
• Telephone
• AV cabinet

Software/Backend:

• POS - normal operations and 86’ing items
• KDS - normal operations and troubleshooting missing orders
• Scheduling - using Homebase to create and manage schedule
• Invoicing - using PlateIQ to process invoices
• Inventory - using COGS-Well to take periodic inventories
• Delivery Platform(s) - normal operations, 86’ing items

Catering

• Managing intake and execution of catering orders with AGM
• Actively bringing in new catering business as possible

Safety, Policy & Compliance

• Ability to lead and pass a Health Inspection
• Certified Food Safety Manager
• Staying up to date with company policies and enforcing them on a day to day basis

Operational Knowledge, Skills & Responsibilities

• Having completed ALL restaurant training programs and being familiar with the roles and responsibilities of EVERY restaurant position, both FOH and BOH
• Being able to close all restaurant departments: BOH, FOH and overall restaurant

Ordering all store materials including:

• Food
• Beverage
• Packaging
• Other non-food materials

Inventory

• Ensuring proper execution of regular store-wide inventory

Workload and Schedule

• Mamahuhu managers should expect to be on the schedule 5 days a week at a specific position, working roughly 10 hours per shift, but managing their workload depending on the needs of the business. Some weeks will require less, others will require more
• Working during store or company events as needed
• Having schedule flexibility to accommodate extra workload from catering and other unpredictable situations

Traits & Soft Skills

MUST HAVES

• Embodies the Mamahuhu 5 Core Values in their daily behavior and mindset
• Detail-oriented
• Accountable & Reliable
• Works well under pressure and stress when necessary
• Solutions-oriented
• Comfortable with change and ambiguity
• Capable of giving and receiving critical feedback in an effective manner
• Strong leadership skills: leads through action and teamwork; coaches consistently and with confidence; sets clear direction and vision for their team
• Clear and effective communicator: ability to communicate in a clear, direct, timely and respectful fashion, both verbally and in writing
• Confident and effective in interacting with customers to address any issues (positive or negative), both in person and over the phone

NICE-TO-HAVES

• Optimistic mindset
• Actively business-minded
• Creative problem solver

Compensation & Benefits

• Profit Share Bonus
• Two weeks paid time off annually + Unlimited Sick Days
• $1,000 annual fitness & wellness stipend
• 3 months paid maternity / paternity leave

*

Job Type: Full-time

Salary: $75,000.00 - $85,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance (75% employer contribution)
• Paid time off
• Paid training
• Tuition reimbursement
• Vision insurance

Physical setting:

• Casual dining restaurant
• Fast casual restaurant

COVID-19 considerations:

From the very beginning of COVID, we have been taking extra precautions and have created systems to protect our team and customers. Health and safety are of the utmost priority.

Application Question(s):

• We are seeking a candidate who is excited by working with people and who loves food. What about the art of interacting with people and Chinese-American food in particular excites you?

Education:

• Bachelor's (Preferred)

Experience:

• Management: 2 years (Required)

Language:

• Mandarin or Spanish (Preferred)

Work Location: One location

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Weekends as needed

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

 

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