Address
Form of workJob Description
Notable group led Parisian Cafe in lower Manhattan seeking their next General Manager. This group has many scaling projects in the near future and has concepts that perform at the James Beard and Michelin level.
OVERVIEW
The General Manager is responsible for working with the rest of the management team to run a profitable restaurant,
where the quality of service, food, and beverages are continually challenged and improved and where an environment that
fosters creativity, free-thinking, and intelligent decision-making is encouraged.
ESSENTIAL RESPONSIBILITIES
Leadership
Responsible for working as a leader of a cohesive management team that supports each others decisions and presents a united front to the staff.
Functions as a role model to staff. A General Manager maintains a positive, win-win attitude, always working to improve the restaurant.
Coach and develop the FOH hourly staff members to improve performance and ensure all standards are being achieved.
Build the Business
Increase guest counts by ensuring excellence and instill this philosophy to every employee.
Understand the expectations for food and beverage quality to actively manage product quality and consistency.
Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels, and the overall ambiance of the restaurant.
Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.
Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.
Possess a working knowledge of the systems used within our company.
The General Manager must be proficient in the following:
Opening and closing procedures
Producing accurate monthly inventories
Food knowledge
Beverage knowledge
POS System
CTUIT
ADP Recruiting ATS & Onboarding platforms
Service Channel
Reservation Platforms such as OpenTable and Resy
Build the Team
Assisting the Director with overseeing all aspects of the staffing of the restaurant and supervision of
hourly employees. In particular:
o Recruiting & Hiring
Determine appropriate staffing levels.
An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
Interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.
o Training
Training of all new employees.
Daily feedback and review of training with every trainee shift by shift.
Continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.
o Day to Day Supervision
Supervision of between 2 and 60 front-of-house hourly staff members, including in areas such as: scheduling, policy compliance, work performance, attendance, disciplinary action and conflict resolution.
Assess trends in customer volume and make daily staffing decisions based upon such volume.
Deliver Results (Financial & Profitability)
Maximize sales and optimize profits through the management of all cost centers.
Remain abreast of the budget and understand the reasons behind why budgeted targets were or were not met.
May be responsible for a particular cost center (i.e. the bar - liquor and wine cost).
QUALIFICATIONS
A minimum of 5 years of management experience in a culinary and hospitality-driven restaurant.
Strong leadership and management skills, with the ability to motivate, coach, and inspire service team members.
In-depth knowledge of proper professional service techniques and dining room organization.
General knowledge of food preparation methods and culinary terminology.
Excellent communication and critical thinking skills.
Experience hiring, training, and mentoring a diverse hourly staff.
Basic PC knowledge and comprehension and prior familiarity with POS, ALOHA, Resy or OpenTable software systems is highly preferred.
BENEFITS:
- $120,000-$135,000 base pay (DOE)
- Bonus Program up to 20% of comp
- Health Benefits Enrollment
- Vision & Dental Insurance Enrollment
- Paid Time Off (PTO)
- Meal Benefits and Dining Discounts at all Restaurants
