Who We’re Looking For:
Tradroom General Manager to lead all aspects of front-of-house service and overall management at its Bed Stuy, Brooklyn. The GM role at Tradroom requires high-level hospitality standards, business management skills, and team leadership talent. This is a hands-on, culture building position that trains and leads the service team and is deeply involved with running the dining room and cultivating the guest experience from open to close. The successful General Manager will have an excellent understanding of Tradroom’s style of service and menu offerings, and will work to uphold the restaurant’s standards every day.The General Manager position is a salary-based position that manages all the front-of-house employees and works closely with the Chef-Partners of the restaurant. The General Manager is responsible for consistently providing restaurant guests with friendly and professional service, delivering 100% guest satisfaction. The General Manager ensures the policies and procedures of the restaurant are implemented by the staff members. We are looking for an individual who has an exceptional knowledge of Japanese food & beverage, creativity and flair; knowledge of business financials, and an ability to recruit, train and inspire a large staff. The successful candidate will have at least five years of restaurant management experience in a fast-paced, kitchen-driven dining environment, a strong sense of responsibility and proven record of success.
Responsibilities:
● Oversight of all aspects of front-of-house service and overall operations at Tradroom including late nights, weekends, brunch and holidays
● Uphold and continually improve service standards and customer experience
● Hire, train, manage and schedule FOH team
● Establish Training program for FOH and ensure and provide equal opportunities by giving all the assets including Handbook, Allergens, Restaurant policies, all the required Training documents upon hiring.
● Manage guest relations, reservations and databases
● Partner with the operations team to successfully utilize all necessary software to maintain daily restaurant operations and proper flow of service.
● Lead daily restaurant pre-shift and floor team preparations
● Oversight of beverage program and collaborate with sommelier and bartender on menu changes, ordering, and inventory management
● Conduct weekly meetings with CDC and / or Chef/ Kitchen Manager to ensure standard are consistent for all staff
● Make employment and termination decisions consistent with the director of operations guidelines for approval or review.
● Provide detailed daily managerial and service reports to ownership, Including but not limited to food cost, monthly sales and labor reports
● Build team culture through training sessions, service education, and performance reviews
● Implement company disciplinary measures as appropriate to staff circumstances
● Collaborate with ownership on development of catering and buyout opportunities
● Collaborate with HR to ensure HR policies are enforced and employee files are up-to-date
● Develop key performance indicators in collaboration with ownership
● Respond as required to financial performance reports with adjustments to budget, discretionary spending, staffing and reservations
● File weekly payroll in collaboration with accounting and payroll service, and monitor related expenses ● Keep restaurant in state of readiness for DOH inspections
● Collaborate with the finance team and ownership on business administration functions (i.e. ordering, invoice approval, vendor payments, cash drops, etc.)
● Maintain clear and consistent communication with prompt and professional response to emails, texts, etc
● Serves as a mentor to all the members of the leadership team Essential Duties: Wine/Beverage/Cocktail List
● Creates and maintains a beverage list that meets the goals set by management (wine and aperitifs)
● Maintains beverage menu with the assistance of Head Sommelier
● Maximize profit by maintaining profit margins, sales mix
● Meets goal for inventory levels in both dollars and number of bottles
● Keeps list up to date with wine and Japanese spirits
● Conduct a regular cost and sales breakdown Team Member Training
● Trains staff to maximizes revenue through increase sales/spending
● Conducts weekly training to raise staff awareness of Japanese cuisine pronunciations, origin, and cooking techniques
● Ensures staff is up to date on all additions and deletions from the list
● Communicate dining room staff and bar staff Purchasing and Inventory
● Maintain organized and clean beverage storeroom and storage areas
● Process all invoices in a timely manner, following up on any billing disputes
● Ensure that all security controls are adhered to
● Sets proper controls and ensures they are adhered to
● Make changes to all the menu and beverages, delivery items in POS system as necessary
● Maintain POS perpetual inventory Service
● Supervise to ensure restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures are met during daily services
● Interact with guests and serve as required and make recommendations
● Assist wait staff with wine service when appropriate
● Ensure the staff members are aware of individual guest’s preference, highlights and dietary restriction Competencies & Qualifications:
● Previous experience in a Japanese restaurant environment, preferably in a similarly role (3-4 years)
● Extensive knowledge of and interest in Japanese cuisine
● Operate the point-of-sale (POS) computer system accurately
● Actively practice food safety procedures
● Organizational skills
● Effective time management
● Pleasant demeanor
● Positive and clear written and oral communication skills
● Ability to work well in a team, fine dining, fast paced environment
● Ability to engage guests successfully and build relationships
● Impeccable grooming as defined by management and dress code
● 5+ years experience in an equivalent restaurant management role in a fast-paced establishment
● 10+ years experience in front of house service in restaurant establishments
● Highly organized and detail-oriented with the ability to multitask
● Outstanding management, mentorship, and training abilities
● Able to project manage and problem solve with attention to timeliness and meeting deadlines
● Ability to work well under pressure and be a calm problem-solver in a fast-paced environment
● Ability to stand and work for shifts of 8+ hours
● Available to work holidays and weekends
● Ability to maintain a professional appearance at all times
● Ability to communicate clear and concise verbal and written instructions
● Experience in oversight of administrative responsibilities, HR implementation, payroll filing, and general F&B business management
● Strong grasp of POS and reservation software platforms
● Current NYC DOH Food Handlers certification
The oriental arrows LLC is an equal opportunity employer. The oriental arrows llc does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
