The General Manager is responsible for managing the daily operations of Essential Restaurant, including the selection, development, and performance management of employees.  The General Manager must oversee all licenses, HR compliance, total spend, employee retention and leadership coaching.  Through clear direction of the leadership team, the GM will manage the financial health of the business.  The GM is to direct, implement, and maintain a service and management philosophy, which serves as a guide to respective staff.  The GM must take the necessary steps to achieve Essential Restaurant’s stated objectives in sales, cost management, employee retention, cleanliness, and sanitation. 

Essential Duties & Responsibilities

• Maintain business compliance (HR, NYC codes, DOH, Permits, etc.) to minimize risk
• Oversee and contribute to in-house execution of the employee life cycle, inventory & ordering, operations & service
• Meet financial goals of the business and adjust expenses accordingly to events that may affect sales
• Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction
• Anticipate guests’ needs, respond promptly or coach leadership team to do so, and acknowledge all guests
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Display complete knowledge of all company policies and procedures, rules and regulations.  Coach leadership team to possess the same knowledge.
• Evaluate managers and all staff.
• Review and analyze reporting of all revenue and costs. Manage all the costs of the restaurant and ensure they are in line with the budget and/or guidelines.  Communicate priorities to the leadership team in a timely manner.
• Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid.
• Maintain a healthy, happy, and productive work environment to foster retention
• Keep partners and Corporate Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events, unexpected expenses, etc.) and take prompt corrective action where necessary and suggest alternative courses of action
• Complete job responsibilities and performance objectives in a timely and effective manner 
• Maintain low staff turnover rate and high morale
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• 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
• 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
• Responsible for ensuring consistent high quality of food preparation and service
• 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; complete accident reports promptly in the event that a guest or employee is injured
• Be physically present on the floor during service when appropriate to ensure service standards are being met
• Oversee the guidance, direction, and training program; observe the flow of guests, and provide assistance when necessary
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Communicate with the chef and kitchen team regarding pace of service, special needs, and general guest satisfaction
• Provide direction to employees regarding operational and procedural issues
• Direct hiring, supervision, development and, when necessary, and termination of employees
• Enforce disciplinary action as needed
• Ensures company policies and procedures, safety and other laws, regulations and requirements are implemented and followed.  
• Must be able to maintain a schedule availability flexible to the business demands.  
• Performs other duties and responsibilities as required or requested