We are looking for a dynamic GM that is inspired by the working in a very culinary driven environment.  We are a group that has multi-concept, full service restaurants with bigger plans that lie ahead.  We look forward to your interest.

Position Description: The General Manager directs and coordinates the activities of the 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 supervision of subordinate managers. 

Essential Functions 

• Achieve 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 
• Analyze and recommend methods for containing or reducing costs and increasing sales to build the business 
• Monitor all food and beverage products to ensure compliance with Restaurant standards and specifications 
• Enforce Restaurant standards, policies and procedures, including sanitation, safety, dress codes, and cash handling 
• Operate with integrity as it pertains to the well-being of the Assistant Managers, employees, guests and Restaurant 
• Oversee training for Assistant Managers to ensure the development of their leadership skills, customer service skills, company philosophy, menu knowledge and point-of-sale knowledge 
• Maintain a positive employee relations environment. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluate departmental and subordinate performance against established standards, goals and objectives 
• Maintain a clean and safe physical environment through timely repair and upkeep. Educate Assistant Managers and hourly staff on sanitation and food-handling procedures to all employees 
• Fulfill all record-keeping and administrative requirements, including financial records and employee files and correspondence 
• Demonstrate positive interpersonal skills with guests and staff 
• Exhibit positive body language 
• Function as a supportive team member to all staff

Supervisory Responsibilities 

• Supervises Assistant Managers and hourly employees in accordance with the organization's policies and applicable laws 
• Responsible for overall direction, coordination, and evaluation of the FOH
• Interviews, hires and trains employees 
• Plans, assigns and directs work; appraises performance and rewards, disciplines and coaches employees 
• Addresses complaints and resolves problems in a timely manner 
• Communicates effectively to Bowery Group leadership, fellow managers and all employees, vendors, guests and other members of the public 

Knowledge and Skills Required: 

• Education: BA or Associates Degree in related field. 
• Experience: 6 years plus of restaurant, hotel and or bar, based on food and beverage service. 
• Requirements: 

○ Excel proficient 

○ Reservation book proficient 

○ Point of sale proficient 

○ Sommelier, Cicerone, Tips On-Premises are not required but strongly encouraged 

○ New York Food Handler and Serve Safe Management Certified (or completed by 90 day at will) 

○ Fluent in English 

○ Sexual harassment training certification completed within thirty (30) days of employment 

Requirements 

• English fluency 
• Spreadsheet, Resy and Aloha proficiency 
• NYC DOH Food Handler’s Certificate (or completed by 90th day of employment)