General Manager | Hip Pizza Restaurant | NYC

Trendy pizza joint in Manhattan seeking their next GM. This is a very notable establishment and pioneered by a pizza chef from other NYC staples. We invite your application and hope to chat soon!

The General Manager ensures that day-to-day business operations of the restaurant run at the highest level of efficiency. The GM is to serve as first in command for FOH staff management, guest relations, restaurant upkeep, and gallery relations; and work in collaboration with the Owner to ensure decisions, financial planning, and the development of processes and procedures are in line with the Company ethos, values, and goals.

• Partner with the Owner to establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates;
• Meets set restaurant financial objectives by partnering with Owner to develop finances; preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, establishing and monitoring financial controls;
• Ensure adherence to company policies, protocols, and safety standards;
• Responsible for maintaining brand level of service, food, and beverage quality;
• Lead and supervise the day-to-day shift activities of all Front of House (FOH) staff and floor operations;
• Ensure restaurant cleanliness and aesthetic standards are constantly maintained;
• Manage vendor relationships and ensure proper execution of contracted services;
• Work with the managers in the sales, planning, and execution of client events;
• Attend regular meetings with the operations team to define terms and future partnerships;
• Support Chef team with menu adjustments and FOH staff menu education;
• Comprehensively oversee the FOH staff schedule, including shift trades, availability requests, and time off requests to help monitor labor costs;
• Work with Managers to ensure all FOH staff are properly trained and have the tools and equipment needed to effectively carry out their job function;
• Lead FOH employee review process with the assistance of the Managers;
• Actively train and coach staff in service and via regularly scheduled training sessions;
• Actively communicate anticipated labor costs and needs to the Owner;
• Collaborate with the Owner on cost management identifying opportunities to maximize sales or cost savings;
• Lead in restaurant supplies and tools inventory control;
• Coordinate with the Managers the costing and execution of restaurant repairs and maintenance;
• Actively coach, develop, and supervise the FOH management team;

• Identify learning opportunities and offer suggestions for improvement in coordination with the FOH management team;
• Timely management of guest complaints, recovery, and feedback;
• Communicate guest feedback and collaborate on plans for improvement with the management team;
• Ensure timely and proper execution of improvement plans and other company initiatives;
• Communicate operational challenges and learning opportunities to the People Team and collaborate on systemic solutions;
• Foster an environment of collaboration and teamwork between FOH, BOH, and Management departments;
• Manage, maintain, and troubleshoot POS system (menu, floor plans, buttons, etc.);
• Investigate guest check, accounting, and deposit issues and/or accounting transaction discrepancies;
• Monitor COGS and investigate discrepancies in financial reports and cost percentage fluctuations;
• Build and maintain SOPs for FOH staff functions in collaboration with the AGM, Bar Manager, and People Team
• Maintain a strong floor presence with staff, managers, BOH staff, and patrons;
• Foster strong guest interpersonal relationships;
• Embody the comfort of a familiar host while maintaining the elevated service of a fine dining restaurant;
• Programming, management, maintenance, and troubleshooting of guest reservation system;
• Lead and assist in discrete and respectful employee counseling and termination sessions in collaboration with the People Team;
• Assist in the auditing and approval of weekly payroll;
• Lead in the planning, preparation, and execution of holiday/special services;
• Involved in the procurement of new and seasonal products;
• Maintain an in-depth understanding of menu and beverage offerings and the alignment to our values and ethos.

Additional Job Functions

• Work with the Owner to source, hire, on-board, and coordinate pre-opening staff training sessions;
• Collaborate with the People Team and L&D Head to define and create service style, steps, and training handbook;
• Partner with Owner to inventory and track new restaurant supplies and equipment, develop preferred supplier list, and set up vendor profile contracts;
• Collaborate with the Owner in the implementation and set up of restaurant POS, inventory, and accounting systems;
• Audit and correct time keeping and tip allocation records;
• Assist with bar structure and standards as needed;
• Efficient provisioning and purchasing of restaurant supplies;
• Work with the People Team in the sourcing, hiring, and on-boarding of employees. Physical Requirements
• Must be able to stand and walk for extended periods of time;
• Must be able to list 30 lbs;
• Must be able to perform repetitive bending, stooping, twisting, and lifting.