General Manager

abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space.

abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity.

POSITION SUMMARY

ABC Restaurants, part of the Jean-Georges Management group, seeks a dedicated and experienced General  Manager to oversee daily operations and ensure exceptional customer service across our esteemed establishment. 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. The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of employees.

ESSENTIAL RESPONSIBILITIES 

• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction.
• Oversee the daily operations of the restaurant, managers, and staff.
• 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 the 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.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• 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.
• Conduct daily walk through of the restaurant to determine areas that need attention or repair and plan upgrades in a timely, well-thought-out way.
• Proactively seek out potential problems before they arise.
• Make consistent decisions that are in the best interest of the guests, employees, and the owners.
• Performs other duties and responsibilities as per business need.

 KNOWLEDGE, EXPERIENCE, AND SKILLS

• Minimum of five (5) years restaurant management experience; fine dining and high-volume experience required
• Previous experience opening a full-service restaurant with a proven record of positive leadership and providing the highest level of guest and employee satisfaction

• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, inventory, opening and closing procedures, personnel management, recordkeeping, and preparation of reports
• Strong analytical capabilities including budgetary and financial acumen
• Exhibits excellent verbal and written communication skills
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
• Self-disciplined, shows initiative, possesses leadership ability and is outgoing
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.  
• Must be passionate, entrepreneurial, and dedicated to success

 PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for the entire workday. 
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly. 

 COMPENSATION

The base pay range for this position is from $100,000 to $110,000 per year. 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.  

Lucy Restaurant LLC is an Equal Opportunity Employer