This new restaurant is helmed by a Korean American Chef-Owner, who has achieved national acclaim and recognition from the James Beard Foundation, Food & Wine Magazine, The New Yorker, Vogue, and Resy, to name a few. It is an exciting dual-concept project located right next to Rockefeller Center, in a space that can seat approximately 200 guests.
The space will house two entirely different concepts, separated by floors, serving quality Korean food to a global clientele. The ground floor concept will be an alcohol-driven concept offering high-quality cocktails and novel bar foods. The basement level concept will be a full-service Korean restaurant serving seafood and barbeque.
We are searching for a General Manager to join our passionate team. This position will work closely with the Chef & Owner and lead our FOH team. This is a leadership role with immense room for growth, as we plan to open additional restaurant concepts.
Required Skills & Experience
- At least 3 years of experience in a concept-driven, high-volume restaurant that frequently hosts private events (or equivalent relevant experience).
- Previous experience in opening new restaurant concepts, building out a team, and implementing FOH and HR systems, strongly preferred.
- High interest and understanding of Asian and Korean cuisine, beverages, and culture
- Excellent communication and people management skills.
- Knowledgeable in creating sophisticated beverage programs, including cocktails and wine list, is a plus.
- Familiarity with fast-paced restaurant dynamic.
- Working knowledge of standard restaurant management tools (Toast POS/Payroll, Excel, Quickbooks, Resy, etc.).
Job Expectations
- Manage and oversee day-to-day restaurant operations.
- Exemplify good hospitality; guide and motivate our team in creating an exceptional guest experience.
- Manage inventories (beverage, glassware, silverware, etc.) and strengthen relationships with purveyors.
- Manage restaurant operations email.
- Manage weekly payroll and cash reconciliation.
- Lead the development and implementation of effective FOH systems and protocols.
- Maintain a safe and healthy facility by following and enforcing Department of Health and other regulations and restaurant standards.
- Attend weekly leadership team meetings.
- Develop strategies (together with leadership team) to manage restaurant financials, including F&B and labor costs.
Compensation & Benefits
- Opportunity to grow and advance your career with a great team.
- Relatively consistent schedule with days off.
- Base salary of $100,000-$110,000 (depending on experience) + bonus potential.
- Performance-based raises and promotions.
- Paid time off.
- Health insurance with company contribution (Medical/Dental/Vision).
- 401K.
- Dining discounts.
Please note this job description is not 100% comprehensive of what you may or may not be doing on the job, but it should give you a good idea of what to expect. If you like what you’ve read so far, please reach out!