General Manager

One of today's beloved restaurants, il Buco, is celebrating 30 years of bringing the Mediterranean menu—part Italian, part Spanish—to the New York Cobblestreet Bond Street and seeks a General Manager to join the journey.
Are you savvy in implementing and maintaining strategies for increasing operational efficiency, taking pride in creating a productive work environment, having a passion for menu ideation, and being knowledgeable about operational bookkeeping from hours to inventory? If yes, see the job description below:

Leadership

• Work closely with the Director of Operations to ensure day-to-day operational efficiency 
• Model positive and inspirational leadership behaviors for the team in order to foster a great workplace.
• Lead weekly manager meetings, clearly delegating tasks to team members to ensure operational excellence and business growth
• Lead with an “If you see something, say something” approach to providing feedback to all team members.
• Coach managers and team members, providing clear direction and strategy
• Actively participate in service and the day-to-day operations.
• Meet with other managers, lead team members and trainers to ensure we are delivering a great guest experience.
• Work with Director of Operations and Owner to set sales, profit, and performance goals

Guest Engagement

• Acutely aware of the atmosphere in the restaurant and works to constantly monitor and adjust it throughout the day.
• Must actively work the floor to deliver on il Buco service standards; 100% table touches are non-negotiable at every service to create hospitality legends and cultivate regulars.
• Consistently executes food, beverage, service, and hospitality that aligns with the company values.
• Lead the restaurant team to deliver a great guest experience in order to build lifelong repeat guests.

Business Acumen and Compliance

• Is aware of and takes a proactive approach to managing prime costs with an eye on the daily, weekly, monthly, and annual projections and budgets.
• Work on correct staffing levels, schedules, and systems that allow the restaurant to achieve excellence in operations while taking care of the bottom line.
• Create the weekly schedules that deliver a great experience while remaining fiscally responsible to budgeted targets.
• Communicate targets, goals, and data to the management and chef team in order to achieve financial targets in real time.
• Lead the daily critical line checks and support the BOH to deliver excellent service.
• Ensure that HR practices are consistent with company values and compliant with all local, state, and federal laws.
• Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety.
• Exhibit mastery of all operational systems, including the ability to train and delegate to direct reports.
• Responsible for scheduling, inventory, ordering, receiving, training, and utilizing systems to forecast and meet/budget all budgets and standards.

Employee Development

• Build morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Identify staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitate on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with Director of Operations approval. 
• Participate in the interview process of all hourly team members.
• Ensure that operational and training standards are consistently followed and executed.
• Lead the behavior that creates a safe and enriching workplace for all employees.
• Provide feedback and corrective action in order to hold hourly team members accountable to IL Buco values, goals, and standards.
• Ensure new company initiatives are supported and communicated clearly to all team members.
• Lead and foster a restaurant culture that promotes employee development and coaching on a daily basis.

Operations

• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation. 
• Resolve team member or customer conflicts through Company compliant handling procedure. 
• Estimate future needs for supplies for BOH and FOH. 
• Coordinate, plan, and manage all aspects of the event calendar in conjunction with AGM. 
• Manage and input weekly payroll under guidance of Director of Operations. 
• Oversee all cash management functions; Maintain proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Work with the management team regarding all reservations, event and hosting needs.
• Manage inventory systems for bar and kitchen alongside Head Chef and fellow managers.
• Oversee ordering, management and/or inventory for certain supply categories, as delegated by the Director of Operations.
• Work closely with Director of Operations, Beverage Director, and Head Chef to manage food and beverage COGS for the property.
• Able to perform all POS functions, including opening and closing procedures, comps, voids and transfers, back of house administration (employee creation, menu management, etc.).
• Promote and practice safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. 
• Ensure that all team members are educated on our products and services. 
• Ensure that all company drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

Additional Skills and Responsibilities

• Exude excellence in hospitality for all employees and guests.
• Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans.
• Proactive in their communication to the Director of Operations.
• Analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced, entrepreneurial environment.  
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
• Well versed in restaurant industry specific labor laws.
• Proficient in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint), Payroll, POS, and COGS Systems.
• Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees. 
• Flexible work schedules, including nights, weekends, and holidays.

Preferred Experience

• 5 years in FOH operations or management in a high-touch restaurant or bar environment.
• Proven track record overseeing $10 million+ in revenue.
• Bachelor’s Degree in Hospitality, Culinary Management, or similar subject (preferred).
• NYC Food Protection Certificate (Food Handler’s) required.
• TIPS Certification preferred.

Physical Demands & Essential Functions

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation.
• Fluent in both written and spoken English 
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook 
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business 
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions 
• Ability to perform essential job functions when working under stress, in fast-paced environment 

This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

il Buco is an Equal Opportunity Employer.