We are new upscale restaurant seeking a General Manager to oversee daily operations. This is an opportunity for an enthusiastic leader to take responsibility. The ideal candidate must possess at least 3-4 years prior management experience and have a natural drive to go above and beyond. Candidates should have a passion for excellence and a knack for authentically building and maintaining guest relationships. Our menu is created consciously with high vibrational and best quality ingredients. Weekends and Holidays are a must. This is a truly unique opportunity to work in a beautiful serene environment with a great team.
Responsibilities include but not limited to:
Oversee daily FOH operations to ensure excellence in service, hospitality and food quality
Pair with Head Chef to help assist overseeing of BOH and upholding standards
Pair with Event Coordinator and the wedding Coordinator for scheduling and restaurant space availability
Work closely with the Owners and Head Chef on better ways to expand business, service and provide solutions to issues that arise
Maintain and follow all Osha, Public Health & proper sanitation practices and safety for the team and the guests
Provide effective leadership for FOH and BOH team by being hands on and engaged in daily operations, providing direction and support to achieve goals
Provide a positive work environment for staff members by giving them the tools they need to be successful with open, honest and direct communication
Provide proper training to all staff for proper service standards, etiquette, wine and food knowledge
Maintain the highest standards of cleanliness and food safety
Hiring and training of all staff and scheduling, oversee payroll and time edits, comps etc
Daily watching of profit and loss, budgeting for business needs and being hands on and setting the standard for the team
Qualifications:
Minimum 4-5 years management experience in a full-service, high-volume, fast-casual or fine dining restaurant, and have a valid food handler’s license or ServSafe certification & be RBS certified
Proven organizational skills and the ability to implement systems, policies and procedures to ensure effective operations
Outstanding leadership, dynamic personality and the passion to create a culture rooted in hospitality
Professional maturity, sense of urgency and the constant desire to achieve excellence
Proficiency in computer skills, POS systems, scheduling and ordering platforms
Must have AM/PM/Holiday availability
The ability to work in a fast paced environment with a sense of urgency and a take charge attitude
The General Manager is responsible for the overall operations of the restaurant. They will help unify and support all operations between BOH and FOH. In charge of guest relations, training and supervision of all staff and staffing levels, proper restaurant ambience, housekeeping and set-up, food & beverage quality, safety and pace/flow. The General Manager ensures that the restaurant is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is responsible for staffing, scheduling, financial goals and staff development. Provide leadership and direction to a team of people. Abides by and enforces core values set forth and in line with the companies visions and goals & employee manual. Maintains a positive attitude & professional demeanor with all teammates, guests, and vendors. Excellent communication and supervisory skills, Outstanding critical thinking and problem solving.
The physical demands for this position are lifting up to 25-50 pounds, sitting and standing for long periods of time. Must be able to walk up 3-4 flights of stairs. You will be bending and moving during working hours. We have an expansive property with lots of stairs.
Experience in Restaurant and Lounge settings in NYC restaurants.
The ideal candidate will have experience in maintaining and improving existing systems, as well as the ability to work collaboratively with team members to ensure consistent adherence to established protocols. Strong communication and leadership skills are essential.
The Manager should be able to effectively enforce and uphold our current systems and procedures, take on responsibilities including but not limited to:
Operations
Develop and maintain service program, including policies and standard operating procedures
Manage day-to-day operations, including scheduling, guest interaction, employee support, payroll, food quality and cleanliness
Develop and improve training processes and materials, including food menu descriptions, pre-shift to-do list, service development and training
Floor leadership for all positions on the front-of-house team and maintain effective communication with the Kitchen team
Provide attentiveness and excellent service to all guests
Support in management of the wine and cocktail program
Admin/HR
Maintain POS system to streamline operations and financial recording
Organize and maintain staff HR documents
Place orders to ensure efficient operations while maintaining budget
Assist in hiring and training all front-of-house staff
Staff scheduling
Payroll-related duties, including New Hire paperwork, reconciling daily and weekly shift times and correct tip sheets
Maintaining PDF at DOH standards for A grade consistently
Must be able to lift to 50 lbs
Must be able to stand for an extended period of time
Exposure to hot kitchen elements or cleaning products
All candidates should have:
Hospitality-minded, service-focused
Respect and awareness of all staff and people
Ability to maintain a positive and professional demeanor at all times
Excellent interpersonal and communication skills
Ability to communicate and manage a diverse staff
Ability to multi-task and work in a fast-paced environment
Desire to keep learning and growing
Experience in various capacities of restaurant staff (ie: server, host, bartender, busser, runner, etc.) strongly preferred
Ability to work a flexible schedule, including daytime, evenings, weekends and holidays.
Please submit a copy of your resume. We are conducting interviews all week.
