Assistant General Manager
Boucherie - West Village
99 7th Ave S, New York, NY 10014, United States
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Required Years of Experience
3 years
Job Details
Boucherie is seeking a hospitality professional who is an experienced and capable Assistant General Manager who will be in charge of planning, organizing, training, and leadership of the restaurant and its staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Fine-dining experience at a French restaurant is strongly preferred. Work location may vary across all Boucherie locations in NYC.
Operations:
• Implement operating standards for the service team
• Ensure that all restaurant policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis
• Ensure that all food and beverage products are consistently prepared and served according to The Group’s recipes, portioning, cooking and serving standards
• Control inventories of food, equipment, small ware and liquor, and report shortages as necessary
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
• Able to perform all POS functions, including opening and closing procedures, comps, voids and transfers, back office administration (employee creation, menu management, etc.)
• Promotes and practices safe work habits through trainings and education of day-to-day staff
• Identifies and resolves potential safety hazard throughout the operation
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times
• Actively build and maintain the reputation of The Group in the community, including monitoring Yelp, Google, TripAdvisor, Open Table and other online reviews, taking necessary recovery and recognition activity with guests and team members
Administrative:
• Perform various financial activities, such as cash handling, deposit preparation, and payroll
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
• Compile and balance cash receipts at the end of the day
• Ensure disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group
• Create and approve weekly schedule for hourly service staff
• Prepare all required paperwork in and organized and timely manner
• Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Investigate and resolve all employee complaints with the HR team
Staff Management:
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Manage staff in their daily responsibilities, providing clear, effective direction
• Ensure no members of staff are permitted to work if they are not suitably dressed or groomed
• Establish regular communication with team, including pre-shifts, meetings, trainings, etc.
• Oversee performance review process for all employees
• Work hand-in-hand with General Manager to deliver disciplinary write-ups and terminations as necessary
• Ensure all new hires are thoroughly trained on the expectations of The Group service standards
• Ensure a healthy, safe, clean and pleasant environment for team members, implementing staff cleaning, sanitation, and food & beverage handling procedures
• Responsible for ensuring every new hourly team member is on boarded, taking into account where they have come from and tailoring their experience to make them successful
Essential Functions:
• Able to lift 30+ pounds
• Fluent in both written and spoken English
• Must have considerable skill in math and algebraic equations using percentages
• Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
• Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook
• Communicates information effectively and efficiently
• 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 under pressure, maintains professionalism when working under stress
• Maintains general knowledge of location, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
• Participates in community events and ensures corporate social responsibility goals of The Group are met
• Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws
• Attends and/or organizes mandatory meetings including staff meetings, leadership meetings, etc.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Unpack, stock, & organize all items in and around the restaurant to maintain the highest level of cleanliness possible throughout restaurant pre-opening & after
• Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
• Adhere to all HR policies and procedures
*****
Our West Village Boucherie restaurant is located in the building that used to house the prominent Circle Repertory Theater, the 320-seat space provides a diverse array of dining options from the spacious dining room, a seat at the butcher counter, the intimate second-floor gallery with private dining and outdoor cafe.
*****
The Group NYC is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group NYC are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.
Fine-dining experience at a French restaurant is strongly preferred. Work location may vary across all Boucherie locations in NYC.
Operations:
• Implement operating standards for the service team
• Ensure that all restaurant policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis
• Ensure that all food and beverage products are consistently prepared and served according to The Group’s recipes, portioning, cooking and serving standards
• Control inventories of food, equipment, small ware and liquor, and report shortages as necessary
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
• Able to perform all POS functions, including opening and closing procedures, comps, voids and transfers, back office administration (employee creation, menu management, etc.)
• Promotes and practices safe work habits through trainings and education of day-to-day staff
• Identifies and resolves potential safety hazard throughout the operation
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times
• Actively build and maintain the reputation of The Group in the community, including monitoring Yelp, Google, TripAdvisor, Open Table and other online reviews, taking necessary recovery and recognition activity with guests and team members
Administrative:
• Perform various financial activities, such as cash handling, deposit preparation, and payroll
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
• Compile and balance cash receipts at the end of the day
• Ensure disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group
• Create and approve weekly schedule for hourly service staff
• Prepare all required paperwork in and organized and timely manner
• Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Investigate and resolve all employee complaints with the HR team
Staff Management:
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Manage staff in their daily responsibilities, providing clear, effective direction
• Ensure no members of staff are permitted to work if they are not suitably dressed or groomed
• Establish regular communication with team, including pre-shifts, meetings, trainings, etc.
• Oversee performance review process for all employees
• Work hand-in-hand with General Manager to deliver disciplinary write-ups and terminations as necessary
• Ensure all new hires are thoroughly trained on the expectations of The Group service standards
• Ensure a healthy, safe, clean and pleasant environment for team members, implementing staff cleaning, sanitation, and food & beverage handling procedures
• Responsible for ensuring every new hourly team member is on boarded, taking into account where they have come from and tailoring their experience to make them successful
Essential Functions:
• Able to lift 30+ pounds
• Fluent in both written and spoken English
• Must have considerable skill in math and algebraic equations using percentages
• Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
• Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook
• Communicates information effectively and efficiently
• 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 under pressure, maintains professionalism when working under stress
• Maintains general knowledge of location, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
• Participates in community events and ensures corporate social responsibility goals of The Group are met
• Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws
• Attends and/or organizes mandatory meetings including staff meetings, leadership meetings, etc.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Unpack, stock, & organize all items in and around the restaurant to maintain the highest level of cleanliness possible throughout restaurant pre-opening & after
• Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
• Adhere to all HR policies and procedures
*****
Our West Village Boucherie restaurant is located in the building that used to house the prominent Circle Repertory Theater, the 320-seat space provides a diverse array of dining options from the spacious dining room, a seat at the butcher counter, the intimate second-floor gallery with private dining and outdoor cafe.
*****
The Group NYC is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group NYC are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.
Compensation Details
Compensation: Salary ($70,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Restaurant Management
Strong Organizational Skills
Hospitality Management
Effective Communication Skills
Creating Strong Guest Relationships
Ability to Multitask
Planning
Customer Service Orientation
Read more
Gallery
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(212) 837-1616
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