General Manager

About LORE + FOLK:

LORE is a chef-driven restaurant in Park Slope, Brooklyn, where global flavors meet local spirit. Led by Chef Jay Kumar, the menu blends seasonal ingredients with inspirations from his South Indian heritage and international culinary journey.

Opening this fall, FOLK is a new cocktail bar from the team behind LORE, led by Executive Chef and Bib Gourmand honoree Jay Kumar. With a balance of neighborhood warmth and refined hospitality, FOLK celebrates the people who shape the community and make New York City extraordinary.

General Overview:

The General Manager (GM) in a restaurant business holds a senior leadership role, overseeing the entire operations of both locations to ensure smooth and efficient functioning.

Key Responsibilities

• Take responsibility for the overall performance and success of both locations, including the entire operations of front and back of the houses
• Develop and implement operational policies and procedures, where applicable
• 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
• Maintain high standards of food and service quality
• Conduct regular inspections to ensure compliance with health and safety regulations.
• 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
• Implement training programs to enhance the skills of the staff
• Stay informed about changes in regulations that may impact the restaurant, as well as industry trends and best practices
• Ensure compliance with local health regulations, labor laws, and licensing requirements
• 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

• Minimum 5+ years’ Managerial experience of similar caliber concept
• TIPS/ServSafe, food handlers certificate; WSET or similar training certifications 
• Able to speak, understand, read, and write in English
• Able to comprehend and follow written and verbal direction
• Driven, team first mentality with a knack for completing tasks independently
• Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day and to lift at least 50 pounds on a regular basis
• Organized approach to projects
• 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
• Adaptable in fast-paced and challenging work environments, with the ability 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), Resy and any additional systems as needed   
• Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws
• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety
• Proficient in restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, 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
• Bachelor’s degree in hospitality, Culinary Management, or similar subject, preferred