About this opportunity
Richard Sandoval Hospitality Group lists this General Manager - tán NYC opportunity in new york, New York. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Position Title:
General Manager
Reports to:
Director of Operations
Date:
May 2023
Summary
Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below.
Essential Functions
Interview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employees
Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules
Ensure to schedule appropriately for the Restaurant in the absence of Assistant Manager
Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.
Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise Assistant Manager on any ordering needs
Educate FOH personnel in product knowledge and cultivate long‑term service knowledge.
Build rapport with Restaurant guests and ensure an organic, enjoyable and memorable experience.
Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant
Responsible for keeping all signage up to date
Conduct end‑of‑week inventories accurately and timely for beverage program with the assistance of Bar Manager
Responsible for accurately reporting payroll on a daily basis
Responsible for the end‑of‑night closeout and cash drop
Maintain the Aloha database with accurate items and prices
Maintain employee files.
Perform all daily tasks as indicated on opening and closing checklists
Ultimately responsible for cleanliness and repair of Restaurant and office.
Attend and perform weekly Manager meetings.
Work closely and with all management staff.
Foster a culture in which customer satisfaction is the primary concern.
Always establish open lines of communication between FOH and BOH.
Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests.
Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction
Maintain knowledge of local competition and general industry trends.
Ensure adherence to all budget line items
Beverage Program Closely work with the Bar Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurant
Oversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 Standards
Oversee physical menus and ensure accuracy
Oversee cleanliness of Bar, Liquor/Wine/Beer/NA Bev Storage areas
Group Functions Work with Level III Manager and Sales team to adhere to all SOP’s for event functions
Financials Functions Work with Level III Manager and Sales team to adhere to all SOP’s for event functions
Maintain acceptable RSH standards following budget on: Labor Cost
Controllable Expenses
General and Administrative Expenses
Food Cost – with the Head KM
Beverage Cost – with D.O.
Accomplish in due time all tasks and assignments required by the following:
Founder/Chef/Owner
Director of Finance
Chief Operating Officer
Director of Operations
Staffing Functions Improve and maintain management presence on the floor during service
Maintain a positive and healthy working environment for all staff FOH and BOH following our Work Place Conduct SOP
Maintain FOH and BOH staff turnover to a minimum
Reduce or eliminate written guest complaints
Maintain a 90% or higher overall score on both the Bar and Dining Room Spotter’s Reports
Maintain and practice the “Open‑Door” policy – open communication
Enforce all house rules and policies – setting an example to all staff
Facility Functions Maintain acceptable RSH standards on:
Upkeep and cleanliness of the restaurant
Line up procedures, departmental meetings
Inventory (Non‑Food and Cutlery, Glassware, Flatware)
Reduce glassware and flatware breakages
Cuisine Functions Maintain acceptable RSH standards on recipes from the prep line, kitchen cooking line and expo line plate presentation.
Ensure flavor profiles are accurate through constant follow through on line checks
Requirements
Education: Must have at least a high school diploma or GED
Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above.
Competency:
Able to work well under pressure and be self‑motivated
Good organizational, time management and sales skills
Good communication skills—both written and verbal
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to:
Sitting, handling, eye‑hand coordination, walking, standing, stooping, and kneeling.
This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21‑50 pounds.
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Worksite address
new york, NY, 10261, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.