Job Description

CAMPHOR is a One Michelin Star modern bistro located in DTLA’s bustling Arts District led by Executive Chef Max Boonthanakit.

Camphor celebrates effortless, relaxed dining, where classic French flavors and culinary techniques take center stage. The menu offers a delightful blend of refreshing, refined, and light dishes, all served in a laid-back, convivial atmosphere. Drawing inspiration from the fundamentals of good food, it features a shareable array of small plates, complemented by an extensive selection of carefully curated wines and cocktails for the perfect pairing.

Qualifications:

• A minimum of 3+ years of experience on management team in a fast paced and high-volume restaurant
• Experience managing a $5M+ revenue and team of 50+ 
• Available full time and willing to work non-traditional hours including weekends, late nights, and holidays (our busiest time)
• Is a self-motivator and have the ability to work long hours under pressure and still inspire others with a smile
• Must provide references

Financial Responsibilities:

• Strong knowledge of operations including food, beverage, staff supervision, safety, and guest experience.
• Is capable of controlling day to day operations including scheduling, supply ordering, and staff managment.
• Experience writing schedules, training, and developing staff
• Understands and is able to work within budgets and targeted goals set forth by the company.
• Adhere to company standards to and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor.  
• Is able to oversee that all financial paperwork is completed accurately and on time – this includes invoicing, tips (and other personnel paperwork) and reporting.
• Ensures that all proper procedures and security are in place to protect employees, guests, and business assets.

Operational Responsibilities

• Is a quick learner, critical thinker and natural problem solver
• Is passionate about food, beverage and people! And is invested in growing the restaurant as if it’s your own and will train staff to Camphor's Michelin standards and best practices and beyond.
• Manage shifts – which include daily decision making, scheduling, planning.
• Investigate and resolve any type of complaint coming from staff or guest associate with quality, safety, and procedures.
• Works quickly and responds in a timely manner to emails and completes tasks on time.
• Is hands on and creative, and helps plan marketing, advertising and special events for the restaurant
• Can maintain and enforce proper time-keeping procedures and policies
• Keeps the Director of Operations, Chef de Cuisine, Executive Chef and CEO fully informed of all issues and takes prompt corrective action when necessary or sends suggestions of alternative courses.

Team & Person Responsibilities

• Provides direction to employees regarding operations and procedures.
• Interview hourly employees - hires, conducts orientations, develops and terminates when necessary.   Establish performance reviews and clearly layout expectations on a daily basis.  
• Communicates in a clearly and effectively
• Knowledge of computers - Aloha, R365, G Suites, excel, and other restaurant hardware systems experience a plus
• Is self-disciplined and possesses natural leadership
• Pleasant and polite manger, professional and presentable

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