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General Manager
Il Buco
47 Bond Street, New York, NY 10012, United States
Il Buco hiring General Manager in New York, NY

Il Buco hiring General Manager in New York, NY

Il BucoMore Info

Full Time • Salary ($100k - $140k)
Expires: Jul 14, 2024

347 people viewed

Required Years of Experience

5 years

Job Details
One of today's beloved restaurants, il Buco, is celebrating 30 years of bringing the Mediterranean menu—part Italian, part Spanish—to the New York Cobblestreet Bond Street and seeks a General Manager to join the journey.

Are you savvy in implementing and maintaining strategies for increasing operational efficiency, taking pride in creating a productive work environment, having a passion for menu ideation, and being knowledgeable about operational bookkeeping from hours to inventory? If yes, see the job description below:


  • Work closely with the Director of Operations to ensure day-to-day operational efficiency 
  • Model positive and inspirational leadership behaviors for the team in order to foster a great workplace.
  • Lead weekly manager meetings, clearly delegating tasks to team members to ensure operational excellence and business growth
  • Lead with an “If you see something, say something” approach to providing feedback to all team members.
  • Coach managers and team members, providing clear direction and strategy
  • Actively participate in service and the day-to-day operations.
  • Meet with other managers, lead team members and trainers to ensure we are delivering a great guest experience.
  • Work with Director of Operations and Owner to set sales, profit, and performance goals

Guest Engagement

  • Acutely aware of the atmosphere in the restaurant and works to constantly monitor and adjust it throughout the day.
  • Must actively work the floor to deliver on il Buco service standards; 100% table touches are non-negotiable at every service to create hospitality legends and cultivate regulars.
  • Consistently executes food, beverage, service, and hospitality that aligns with the company values.
  • Lead the restaurant team to deliver a great guest experience in order to build lifelong repeat guests.

Business Acumen and Compliance

  • Is aware of and takes a proactive approach to managing prime costs with an eye on the daily, weekly, monthly, and annual projections and budgets.
  • Work on correct staffing levels, schedules, and systems that allow the restaurant to achieve excellence in operations while taking care of the bottom line.
  • Create the weekly schedules that deliver a great experience while remaining fiscally responsible to budgeted targets.
  • Communicate targets, goals, and data to the management and chef team in order to achieve financial targets in real time.
  • Lead the daily critical line checks and support the BOH to deliver excellent service.
  • Ensure that HR practices are consistent with company values and compliant with all local, state, and federal laws.
  • Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety.
  • Exhibit mastery of all operational systems, including the ability to train and delegate to direct reports.
  • Responsible for scheduling, inventory, ordering, receiving, training, and utilizing systems to forecast and meet/budget all budgets and standards.

Employee Development

  • Build morale and team spirit by fostering a work environment where team members’ input is encouraged.
  • Identify staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitate on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with Director of Operations approval. 
  • Participate in the interview process of all hourly team members.
  • Ensure that operational and training standards are consistently followed and executed.
  • Lead the behavior that creates a safe and enriching workplace for all employees.
  • Provide feedback and corrective action in order to hold hourly team members accountable to IL Buco values, goals, and standards.
  • Ensure new company initiatives are supported and communicated clearly to all team members.
  • Lead and foster a restaurant culture that promotes employee development and coaching on a daily basis.


  • Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation. 
  • Resolve team member or customer conflicts through Company compliant handling procedure. 
  • Estimate future needs for supplies for BOH and FOH. 
  • Coordinate, plan, and manage all aspects of the event calendar in conjunction with AGM. 
  • Manage and input weekly payroll under guidance of Director of Operations. 
  • Oversee all cash management functions; Maintain proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.
  • Promote the brand in the local community through word-of-mouth and restaurant events.
  • Work with the management team regarding all reservations, event and hosting needs.
  • Manage inventory systems for bar and kitchen alongside Head Chef and fellow managers.
  • Oversee ordering, management and/or inventory for certain supply categories, as delegated by the Director of Operations.
  • Work closely with Director of Operations, Beverage Director, and Head Chef to manage food and beverage COGS for the property.
  • Able to perform all POS functions, including opening and closing procedures, comps, voids and transfers, back of house administration (employee creation, menu management, etc.).
  • Promote and practice safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. 
  • Ensure that all team members are educated on our products and services. 
  • Ensure that all company drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

Additional Skills and Responsibilities

  • Exude excellence in hospitality for all employees and guests.
  • Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans.
  • Proactive in their communication to the Director of Operations.
  • Analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress.
  • Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
  • Passion for exceptional hospitality, food, and beverages.
  • Ability to thrive in a fast-paced, entrepreneurial environment.  
  • Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
  • Well versed in restaurant industry specific labor laws.
  • Proficient in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint), Payroll, POS, and COGS Systems.
  • Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees. 
  • Flexible work schedules, including nights, weekends, and holidays.

Preferred Experience

  • 5 years in FOH operations or management in a high-touch restaurant or bar environment.
  • Proven track record overseeing $10 million+ in revenue.
  • Bachelor’s Degree in Hospitality, Culinary Management, or similar subject (preferred).
  • NYC Food Protection Certificate (Food Handler’s) required.
  • TIPS Certification preferred.

Physical Demands & Essential Functions

  • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation.
  • Fluent in both written and spoken English 
  • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook 
  • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business 
  • Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions 
  • Ability to perform essential job functions when working under stress, in fast-paced environment 

This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

il Buco is an Equal Opportunity Employer.

Compensation Details

Compensation: Salary ($100,000.00 - $140,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses

Required Skills


Team Management

Operational Efficiency

Menu Ideation

Financial Management

Inventory Management

Training and Development

Event Planning

Cash Management

POS Functions

Safety Procedures

Interpersonal Skills

Strategic Planning

Analytical Skills

Communication Skills

Technology Proficiency

Hospitality Management

Payroll Management

POS Systems

Wine Knowledge

Guest Services

Organization Skills

Service Procedures

Read more

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Mediterranean, Italian, European

Upscale Casual, Fine Dining

Part of Il Buco Family

(212) 533-1932