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Meal Plan @ Graduate Roosevelt Island hiring General Manager in New York, NY

Meal Plan @ Graduate Roosevelt IslandMore Info

Full Time • Salary (Based on Experience)
Expires: Jul 10, 2021

54 people viewed

Required Years of Experience

3 years


Job Details

About Graduate Roosevelt Island
Accessible by car, the F Train and the Tramway, Graduate Roosevelt Island is a scholastic retreat in the middle of the East River. Designed by internationally renowned design firm Snøhetta, the hotel combines bright, modern spaces with scenic views of both Manhattan and Queens. Here, old school meets New Age as futuristic themes, colorful motifs and pops of color blend with nods to Roosevelt Island history. 

About Meal Plan
Meal Plan is an independent hospitality company that operates all of the food and beverage outlets at the Graduate Seattle, which includes The Mountaineering Club and Poindexter Coffee, and a basement restaurant due to open in 2021.

The group teamed up with Graduate Hotels again at their Nashville property where they operates all of the food and beverage outlets, including White Limozeen (a highly acclaimed rooftop restaurant, pool, and bar), Cross-Eyed Critters Watering Hole (a karaoke bar featuring a trio of robotic musicians), and another Poindexter Coffee shop.

In Los Angeles, they are known for their award-winning cocktail and gaming bar, The Spare Room at the Hollywood Roosevelt (which was recently awarded “Best Hotel Bar in America” by Tales of the Cocktail), Los Angeles icon Genghis Cohen on Fairfax, and all-day cafe concept, Winsome.

Job Summary

We are looking for a General Manager for "Anything At All" restaurant for our three-meal restaurant on the ground floor of the Graduate, Roosevelt Island Hotel. She/ He/ They will work closely with the front-of-house team and Beverage Director and report directly to the Director of Food and Beverage. This role is also vital in establishing and upholding safe processes for both staff and guests in regard to face coverings, sanitization, and social distancing.

Customer Satisfaction:

  • Upholds the highest standards of hospitality and service constantly
  • Acts as primary point person for special guest requests including but not limited to private onsite events, menu requests etc.
  • Maintains a positive attitude to all guest inquiries, ensuring a timely resolution
  • Responds to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build on guest satisfaction
  • Participates in neighborhood organizations, government, charities to promote community awareness and acceptability of the company

Staff Management:

  • Maintains effective communication between all companywide departments
  • Demonstrates positive leadership characteristics
  • Supports staff with service whenever and however necessary
  • Hires quality front of house employees who value guest service and are committed to high standards of performance
  • Develops and empowers staff, mentoring them and helping them to identify growth potential within the organization
  • Provides training opportunities that educate and empower the team
  • Conducts regular team meetings and administers counseling when necessary
  • Supports culinary team in meeting or exceeding budget sales and profit goals
  • Manages team in accordance with all company policies, procedures, and standards and local, state, and federal law as applicable

Facility Maintenance:

  • Ensures a safe and secure working, and dining environment for all team members and guests
  • Take immediate action to resolve problems that are encountered on property, ensuring that Department Heads are actively involved and assisting as necessary
  • Physically tour and visually inspect property on a daily basis monitoring property condition, cleanliness, and quality of product and service throughout the property

Admin/Financials:

  • Manages payroll and maintain labor efficiency ratios to ensure guest service and cost-effectiveness
  • Manages operations efficiently and effectively within the restaurant’s fiscal and operational guidelines
  • Comply with local, state and federal health department standards and comply with occupancy limits
  • Meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labor productivity, cost control, and effective purchasing including anticipating revenue/cost problems and managing the timing of discretionary expenditures

Qualifications:

  • High School diploma (bachelor’s degree preferred) and a minimum of 3-5 years of applicable restaurant and/or hospitality management experience
  • Previous experience managing a team of 20+ employees
  • High proficiency with MS Office Suite, particularly Excel
  • Ability to obtain and/or maintain any government required licenses, certificates or permits
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals
  • Capable of setting priorities, planning, organizing, delegating, and controlling processes
  • Flexibility and openness to change course according to the needs of the business
  • Excellent communications and interpersonal skills
  • Strong management, organizational, and data analysis skills

Physical Demands and Work Environment

The work that restaurant cooks do is both physically and mentally demanding. They are on their feet much of the time.  Cooks typically work about forty hours a week. However, because the restaurant serves the public and is open seven days a week, cooks may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.  To perform this job successfully, the incumbents will possess the skills aptitudes and abilities to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.  The requirements listed in this document are the minimum levels of knowledge, skills or abilities.

Meal Plan @ Graduate Roosevelt is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

For consideration please submit a resume and an optional cover letter as PDFs.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program



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About Graduate Roosevelt Island

Accessible by car, ferry, the F Train and the Tramway Graduate Roosevelt Island is a scholastic retreat in the middle of the East River. Designed by internationally renowned design firm Snøhetta, the hotel combines bright, modern spaces with scenic views of both Manhattan and Queens. Here, old school meets New Age as futuristic themes, colorful motifs and pops of color blend with nods to Roosevelt Island history.

About Meal Plan

Meal Plan, by Marc Rose & Med Abrous, is an independent hospitality company that operates all of the food and beverage outlets at the Graduate Seattle, which includes The Mountaineering Club and Poindexter Coffee, and a basement restaurant due to open in 2021.

The group teamed up with Graduate Hotels again at their Nashville property where they operates all of the food and beverage outlets, including White Limozeen (a highly acclaimed rooftop restaurant, pool, and bar), Cross-Eyed Critters Watering Hole (a karaoke bar featuring a trio of robotic musicians), and another Poindexter Coffee shop.

In Los Angeles, they are known for their award-winning cocktail and gaming bar, The Spare Room at the Hollywood Roosevelt (which was recently awarded “Best Hotel Bar in America” by Tales of the Cocktail), Los Angeles icon Genghis Cohen on Fairfax, and all-day cafe concept, Winsome.

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