Restaurant General Manager - NYC

Restaurant General Manager - NYC

General Manager - Gjelina NYC

Salary Range : $100,000.00 to $115,000.00 per year (DOE and state)

About Us : We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

We are currently seeking a dynamic and self-starting General Manager who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for fast-paced brasserie.

Position Summary : General Manager is responsible for the leadership of all floor staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals and encouraging a solution-driven mindset. This is a hands-on position where the majority of your working day will involve on-the-floor teamwork. You are responsible for maintaining budget targets with weekly meetings to confirm your team's successes. We want to focus on cultivating an environment that focuses on well informed service and respect for all. The General Manager partners with the CEO, Director of Operations, Guest Relations Manager and Executive Chef to set, meet, and exceed the goals of the business by ensuring alignment with the mission and core values of the Gjelina Group.

The primary responsibility of the General Manager is the successful management of all Floor Managers by delegating responsibilities, agreeing on time frames for completion, setting ongoing goals, and regularly scheduling check-ins. These responsibilities include but are not limited to recruiting, hiring, schedules, payroll, accounting systems, cash control, bar, service manuals and training, food and beverage training, CGS, packaging, linens, overall cleanliness, and maintenance for a safe working environment (Department of Health and Workers Comp), etc. Ideal candidates will be well versed in the articulation of what is not tolerated behavior in the form of microaggressions, retaliation and either conscious or unconscious biases. The General Manager should also offer clear guidance on what internal growth can look like in the property or in the Gjelina Group.

General Attributes : To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind. To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues. To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done). To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance. To be flexible, responding quickly and positively to changing environments. To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

Essential Duties and Responsibilities (other duties may be assigned) : Leads by example; models correct behavior and adherence to company policies and procedures. Oversees entire operations of the restaurant / location. Maintains the appropriate profit margin in accordance with the approved pre-set budget, which entails, but is not limited to, sales goals, cost of goods, labor, expenses, price changes, and waste management. Coordinates the activities of workers engaged in ordering, processing, and selling of products. Prepares the weekly and daily work schedules and directs the activities of employees working in the location. Responsible for controlling labor results, including overtime. Trains employees in all opening and closing procedures. Documents all meetings / training and collects employee signatures as required. Engages and coaches others in a relaxed, hospitality-focused manner that will, in turn, build sales. Responsible for the maintenance of inventory control, especially for theft, shrinkage, and storage. Responsible for conducting inventory, preparing for inventory, and inventory results. Ensure all restaurant service equipment is stocked and up to par. Responsible for using the tools provided by management to ensure the success of the Food Service departments. Knows all cleaning chemicals authorized in the Food Service area and understands proper usage. Trains all Food Service employees on the proper use of cleaning chemicals. Inspects food and food preparation, including measuring temperatures throughout the preparation process, to maintain quality and sanitation in accordance with local health departmental codes and company standards. Follows safety work standards and reports any safety hazards to DOO. Reports on and investigates all accidents that occur in the Departments. Responsible for creating incident reports and maintaining the manager's log (via email). Arranges for all equipment to be fixed and cleaned. Follows & enforces policies set forth in the employee handbook at all times, especially on service standards and appearance. Availability requirements include but are not limited to days, evenings, weekends, holidays & occasional overnight. At all times, meets and exceeds company standards of excellence in service, quality, cleanliness, appearance & leadership. Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes. Smile, maintain eye contact with our guests, and always provide prompt, attentive service. Coordinate with the Head Chef to update menus, menu boards, website, and ordering platforms. Manage operations during scheduled shifts, including daily decision-making, staff support, guest interaction, scheduling, and planning, while upholding standards, product quality, and cleanliness. Use appropriate selection tools to interview all Restaurant hourly employees, ensuring employees hired meet Company standards. Oversee preparation of public areas before guests arrive and maintain cleanliness during business hours. Ensures safety, quality, accuracy, efficiency, and profitability. Upholds a passion for service and an in-depth knowledge of all food and beverage menus. Communicate clearly and concisely with all supervisors and employees pre-service, during-service, and after-service. Ensure that any new dishes or wines on the menu are discussed pre-shift and are appropriately added to existing training material and website. Anticipates and accommodates the needs of guests. Responsible for maintaining the ambiance in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation). Lead coaching for all location employees' development by setting clear guidelines and agreements, including regularly scheduled job performance check-ins, under the leadership of the DOO. Ensures execution of regular service, catering, and all in-house and off-site events. Possess knowledge of operational systems, including payroll, inventory, and purchasing. Prepare and present a pre-shift staff briefing that includes any new additions to the menu and 86'd items. Update availability and pricing in POS daily, if needed. Responsible for ensuring all staff in that department participate in ongoing training. Manage guests' complaints or feedback and inform senior management of any issues that need to be resolved. Anticipate needs throughout the shift, asking for additional help if necessary to ensure service standards are met and communicating with another manager if additional assistance is needed or if you require time away from the location. Address any issues with senior management regarding any concerns regarding the operation. Develop relationships with guests, promoting a high level of customer service. Weekly discussion with DOO to coordinate training needs and staff performance. Weekly review of P & L with DOO to brainstorm ways to improve EBITDA. Perform other duties and responsibilities as required or requested. Ability to articulate the Group's policy on Prevention and awareness of Microaggressions and what forms of retaliation can look like. Display a strong passion for developing the team, along with highlighting opportunities for internal growth.

Supervisory Responsibilities : The position assists in supervising / leading restaurant staff (kitchen and floor) to comply with the organization's policies and procedures. Responsibilities include assisting in training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff; and resolving problems.

Qualifications : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. 5+ years of experience. Must be available to work a flexible schedule, including evenings, weekend shifts, and holidays. Must be organized, self-motivated, and proactive with a strong attention to detail. A strong hospitality foundation, the ability to coach, build a team, problem-solve, and leadership skills are required. Strong kitchen experience required. Familiar and comfortable with finances, P&L statements, annual budgets, forecasting, COGS, and labor models Proficient with computers and POS technology. Knowledge of all dishes on the menu, including their ingredients and identification. Knowledge of all beverage items in-house. Ability to use all relevant items of equipment. Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures. Ability to use the restaurant point of sale system and troubleshoot problems. Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner. Ability to keep calm when faced with any unusual situations. Ability to perform