The mission of Creative Culinary Management is to channel our passion for creating a variety of culinary experiences, all with a view. Located in the heart of The Seaport (NYC), each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or attending a concert on the rooftop. Our team’s creative energy and extensive hospitality knowledge ensure a notable experience for our guests.

POSITION SUMMARY

The General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. Highly experienced and motivated hospitality professional with a track record of excellence in general management. Comprehensive experience in overseeing restaurant operations, leading teams, and providing exceptional guest service in fast-paced, upscale dining environments. Specialized in restaurant brand development and team mentoring. Strong commitment to creating a world-class dining experience. Proven success in streamlining operations, increasing profits, and improving staff performance. Passionate about sustainable sourcing, culinary innovation, and service excellence.

ESSENTIAL RESPONSIBILITIES

· Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction

· Anticipate guests’ needs, respond promptly, and acknowledge all guests

· Guide, direct, and train service staff; observe the flow of guests, and provide assistance

· Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

· Maintain a healthy, happy, and productive work environment to foster loyalty and dedication

· Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

· Responsible for ensuring consistent high quality of food preparation and service

· Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured

· Be physically present on the floor during service to ensure service standards

· Communicate with BOH regarding pace of service, special needs, and general guest satisfaction

· Ensure that proper security procedures are in place to protect employees, guests, and company assets

· Ensure a safe working and guest environment to reduce the risk of injury and accidents

· Complete accident reports promptly in the event that a guest or employee is injured

· Provide direction to employees regarding operational and procedural issues

· Support recruiting, hiring, supervision, scheduling, development, mentoring and training of managers and hourly employees

· Enforce disciplinary actions as needed

· Follow all company policies, procedures, and guidelines

· Operate ethically to protect the assets and image of the company

· Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

· A minimum of seven years’ management experience in a fine dining, high volume setting

· Strong experience in upholding guest service standards

· Organization and multi-tasking skills with attention to detail

· Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities

· Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports

· Strong analytical capabilities including budgetary and financial acumen

· POS and computer literate with the ability to learn and adapt to using all programs

· Ability to communicate effectively and eloquently, both verbal and written, collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team

· Must support and promote a culture of inclusiveness, respect, and a positive employee experience

· Professional demeanor, polished appearance with the ability to exceed guest's expectations

· Ability to work in an ever-changing environment

· Ability to work both independently and in a team environment

· Strong work ethic and customer-focused approach

· Ability to work a flexible schedule including days, nights, weekends, and holidays

· Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

· Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.

· Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.

· Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

BENEFITS & PERKS

· Comprehensive medical, dental, vision and commuter benefits

· Pay Time Off Program

· Employee dining discounts

· Professional growth and development opportunities

· Referral bonus

The base pay range for this position is $110,000.00-$130,000.00. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.