About Chama Mama:
Chama Mama is a restaurant dedicated to bringing the flavors of classic Georgian cuisine to New York City while infusing them with a modern twist. Our inspiration comes from the natural abundance and limitless creativity found in Georgian culinary traditions. At the heart of our operation are our custom-built clay ovens, where we craft flavorful, fresh-baked bread, and an extensive wine list that features natural and organic Georgian wines. Chama Mama is committed to creating a unique and culturally immersive dining experience where our guests can explore the richness of Georgian gastronomy.
General Overview:
The General Manager (GM) in a restaurant business holds a senior leadership role, overseeing the entire operation to ensure smooth and efficient functioning.
Key Responsibilities
● Take responsibility for the overall performance and success of the restaurant, including the entire operations of front and back of the houses.
● Develop and implement operational policies and procedures.
● Efficiently manage front and back of the house schedules, ensuring optimal staffing levels and smooth restaurant operations.
● Performing routine and assigned opening and closing procedures.
● Develop and manage budgets, financial forecasts, and financial reporting.
● Monitor and control costs, including food and labor costs for front and back of the house.
● Maximize profitability through effective cost management and revenue generation.
● Recruit, hire, train, and supervise restaurant staff for front and back of the house.
● Create work schedules, manage employee performance, and address any HR-related issues for all teams.
● Foster a positive and productive work environment.
● Ensure high levels of customer satisfaction by maintaining quality standards and addressing customer concerns.
● Monitor and respond to online reviews and feedback.
● Strive for quarterly and yearly increases in location ratings, targeting a minimum of 4.8 by year-end across all review platforms.
● Maintain high standards of food and service quality.
● Conduct regular inspections to ensure compliance with health and safety regulations.
● Mandate an A rating for health and safety across all restaurant locations.
● Manage inventory levels and order supplies as needed.
● Monitor and control food and beverage costs through effective inventory management.
● Establish and maintain relationships with suppliers and vendors.
● Negotiate contracts and agreements to secure favorable terms.
● Implement training programs to enhance the skills of the staff.
● Stay informed about industry trends and best practices.
● Ensure compliance with local health regulations, labor laws, and licensing requirements.
● Stay updated on changes in regulations that may impact the restaurant.
● Develop and implement long-term strategies for business growth.
● Identify opportunities for expansion or improvement.
● Stay current with technology trends and implement relevant systems to streamline operations, such as point-of-sale (POS) systems and reservation platforms.
● Handle emergencies and unexpected situations effectively.
● Develop contingency plans for various scenarios.
Qualifications
· Able to speak, understand, read, and write in English.
· Able to comprehend and follow written and verbal direction.
· Able to work independently or as part of a team.
· Able to lift at least 50 pounds on a regular basis.
· Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day.
· Organized approach to projects
· Adaptable in fast-paced and challenging work environments
· Able to approach their work with a sense of ownership and work with a sense of urgency.
· Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
· Able to perform essential job functions under pressure, maintain professionalism when working under stress.
· Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards.
· Able to utilize traditional software programs such as 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
· Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws.
· Attend mandatory meetings including staff meetings, leadership meetings, etc.
· Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety
· Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
· Strong understanding of cost and labor systems that lead to restaurant profitability.
· Ability to successfully train new team members.
· Excellent organizational and communication skills.
· Comfort working with budgets, payroll, revenue, and forecasting.
· Knowledge of health and safety regulations in the food service industry
· High school diploma or GED
· Bachelor’s degree in hospitality, Culinary Management, or similar subject, preferred.
· Minimum 2+ years’ Managerial experience of similar caliber concept
Chama Mama is an equal opportunity employer. We embrace diversity and are committed to providing equal employment opportunities to all qualified applicants, regardless of race, national origin, age, sex, religion, disability, marital status, veteran status, or any other protected status under local, state, or federal law. This policy extends to all aspects of employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.
If you are passionate about exceptional hospitality, Georgian cuisine, and creating memorable dining experiences, we encourage you to apply for the Host position at Chama Mama and become a valuable part of our team. To apply, please submit your resume and cover letter to [email protected]. We look forward to welcoming you to the Chama Mama family!
