Email us with a copy of your resume to:

[email protected]

We are looking for a strong and passionate GENERAL MANAGER:

Our organization is currently seeking an experienced General Manager for one of our successful locations. The specific location will be determined based on your experience, our operational needs, and cultural alignment.

We pride ourselves on fostering a positive work environment, evident from the satisfaction of our current managers and chefs. As we're conducting interviews for various locations, we encourage you to approach the process with an open mind, allowing the conversation to guide us towards the most suitable fit.

Our team is committed to excellence in hospitality, emphasizing seasonal ingredients sourced from regional farms and local producers. With five successful restaurants under our umbrella, including Shuka, Shukette, Cookshop, Vic’s, and Rosie’s, there are ample opportunities for growth and advancement within our organization.

**Key Highlights:**

- Our company, recognized for its outstanding contributions, was nominated and honored as Outstanding Restaurateur by the James Beard Awards in 2022.

- The restaurnat and Chef was also shortlisted in 2022 and 2023 on JBA nominations + top 20 best NYT restaurnats for 2023.

- Under the leadership of Executive Chef, our restaurant has gained widespread acclaim, featured in prestigious publications such as The New York Times, The New Yorker, Eater, and Time Out.

**Salary and Benefits:**

- Salary: $100,000 to $125,000 based on experience.

- Health Care: 75% coverage provided by the company.

- Hours: Average of 50 to 55 hours per week.

- Annual Leave: Paid Time Off (PTO) offered, with increasing accrual over time.

- Additional Employee Benefits: Including health care plans, transit benefits, dining privileges, and SoulCycle classes.

**Job Description:**

As the General Manager, you will be responsible for directing and coordinating activities to ensure optimal guest service, employee development, and operational efficiency. Key duties include budget management, cost analysis, staff training, and maintaining compliance with company standards and regulations.

- Minimum 3 years of progressive management experience in a high-volume, full-service restaurant.

- Strong leadership skills with the ability to multitask and meet deadlines.

- Flexibility to work various shifts and days of the week.

- College degree preferred; proficiency in computer applications desirable.

- Excellent communication and interpersonal skills.

The role requires standing, walking, lifting, and occasional bending or kneeling. The work environment may have moderate noise levels.

We're seeking candidates who are passionate, hard-working, and dedicated to delivering exceptional hospitality. If you're ready to join a dynamic team with room for growth, we invite you to apply and become a part of our exciting journey in the culinary industry.

Directs and coordinates activities of restaurant to obtain optimum guest service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate managers.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Achievement of budgeted and forecasted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps assistant managers informed of budget and forecasted goals and performance.
• Analyzes and recommends methods for improvements to contain/reduce costs and increase sales to build the business.
• Monitors all food and beverage products to ensure compliance with company standards and specifications.
• Enforces NYC standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling.
• Operates with integrity as it pertains to the well being of the assistant managers, employees, guests and overall business
• Oversees training for assistant managers to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge.
• Maintains a positive employee relation environment. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives.
• Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures.
• Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees.
• Fulfills all record keeping and administrative requirements, including financial records, and employee files and correspondence.
• Demonstrates positive interpersonal skills with guests and staff.
• Exhibits positive body language by smiling
• Functions as a supportive team member during the course of their shift
• Acknowledges team members by their names
• Fosters a connection with the guest to maintain and build regular guests
• Position is full-time and requires regular, reliable attendance.

SUPERVISORY RESPONSIBILITIES

Supervises assistant managers and hourly employees. Is responsible for the overall direction, coordination, and evaluation of the front of the house. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining and or coaching employees; addressing complaints and resolving problems in a timely manner.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The right candidate must be able to multi-task and work a different pace, meet deadlines, and have reliable attendance. Individual must be available and flexible for any shift, any day of the week. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Minimum 3 years progressive management experience in high volume, full-service restaurant, with supervisory and cost control responsibilities. College degree preferred. Computer knowledge is desirable.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, employees, guests, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form.

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. 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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear; taste or smell. The employee is occasionally required to sit and stoop, kneel, or crouch. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Moderate noise level.

OTHER SKILLS

Individual must have effective verbal, written and interpersonal skills to positively communicate. Reliable and predictable attendance is required.

Knowledge of beer styles and service.

Knowledge of wine varietals and service.

Experience in high volume restaurants

Email us with a copy of your resume to:

[email protected]