General Manager

This position reports directly to the Chef/Owners, the VP of Restaurants, and the Director of Purchasing.

Responsible for ensuring overall operational excellence, team well-being, and exceptional hospitality standards. Key responsibilities include leading and developing teams, creating and executing strategic initiatives, fostering strong guest relationships, and ensuring that all organizational goals and performance objectives are consistently achieved.

FOH & Service Responsibilities: 

• Manages operations which include: daily decision making, scheduling, pre-shifts while upholding standards to ensure smooth service. 
• Coordinates with the Chef and Wine Team to print menus regularly. 
• Helps to submit EON reporting and recap of service to Top Office Management during scheduled closing shifts. 
• Direct on-site contact for any VIP related needs, ensuring all FOH teams are up to date on standards and requests. 
• On occasion, helps to oversee a section and provide service during high volume moments or in efforts to lower labor. 
• Keeps Founder and Vice President promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Regularly creates, updates all guest facing menus. 
• Works closely with Chef and Top Office Management to address any needed menu changes and feedback. 

Accounting & Administrative Duties: 

• Prepares weekly shift schedules that reflect approved requests, thoughtful staffing with a strong understanding target labor costs and service needs. 
• Audits daily timecards for accuracy. 
• Submits weekly payroll. 
• Meets weekly with the Founder and VP of Restaurants to give thoughtful updates on team progress, recurring issues, and internal developments. 
• Completes accident reports promptly in the event that a guest or employee is injured.  
• Responsible for scheduling, packaging and leading any employee reviews (90 day + annual) 
• Helps to collect data, enter and audits all KPI deliverables before monthly Top Office meetings. 
• Creates, edits SOPs, continuously contributes to refine and train all hourly team members on hospitality and service.

Customer Service: 

• Works to ensure VIP text lines are maintained and inquiries are promptly addressed. 
• Handles escalated customer complaints and inquiries professionally and in a timely manner with support of the VP of Restaurants. 
• Helps to book and coordinate large party reservations. 
• Replies to all guest reviews. 
• Helps to monitor reservation events and holiday closures, messaging and needed adjustments. 

Events: 

• Works with VP of Restaurants + Director of Purchasing on in-house event programming, including creation and management of ticket sales. 
• For events, not sold or coordinated by the Event Manager; the General Manager will lead in the coordination, guest communication and execution. 
• Present for all on-premise events, helping to staff and execute a smooth service. 

Wine Program/Oversight: 

• Supporting purchasing and being involved in the wine/beverage program.
• Pulls and updates wine purchasing budget on a regular basis to ensure purchases align with monthly budget.
• Curates and updates the printed menu regularly. Writes copy for producer or region features.
• Reviews wine sales and customer feedback and places orders with vendors in line with budget.
• Reorders BTG placements or makes new selections on a regular basis.
• Approves and closes daily house check to ensure wine comps, damages, and special pours are correct.
• Conceptualizes and executes wine/sake dinners and events, i.e. Mitsuru Late Nights.
• Leads and schedules month wine + supply inventory. 
• Submits EOM inventory adjustments for approval.
• Checks and inbounds all wines to ensure producer, quantity, vintage and cuvée align with Inventory, POs and transfers.
• Bins all wines and updates bin locations in Google Sheets/Inventory platforms
• Escalates late POs or incorrect wines received to Purchasing Managers.
• Escalates any unknown deliveries to Purchasing Managers.
• Provides weekly BTG counts to ensure accurate pars for service.
• Flags any inventory discrepancies to Purchasing Managers.
• Maintains general cleanliness and organization of the cellar; ensures that FOH/BOH teams adhere to correct receiving procedures.
• Understands general functions of Inventory Software: Stocktake Master, Purchase Orders and Product modules.
• Audits wine invoices on a monthly basis.
• Understanding the financials of buying/inventory.

Genreal Oversight: 

• Present for all manager meetings. 
• Ensures all incoming reservation requests per location via email or text are attended to in a timely professional manner.
• Works with Top Office Management to achieve restaurant sales and financial objectives.
• Oversees all invoices are submitted to finance in a timely manner. 
• Schedules Lead Sommeliers and team for monthly inventory audits and month end maintenance. 
• Maintains general cleanliness and organization of the cellar; ensures that FOH/BOH teams adhere to correct receiving procedures.
• Address performance issues quickly and respectfully by coaching, counseling and managing conflicts.
• Ensure compliance with safety and cleanliness standards required by DOH. 
• Delivers exceptional and memorable customer experiences.
• Completes job responsibilities and performance objectives in a timely and effective manner. 
• Maintains a favorable working relationship with all company employees to foster and promote a positive work environment.
• Present for any on-site corrective actions forms. 

• Proficient with the following platforms: Excel, Google Sheets, OpenTable, Square and CRM software. 
• Possess extensive food and beverage knowledge.
• Knowledge in using Tripleseat software, Stipe, OpenTable and CRM’s. 
• Shows strong leadership and communication abilities.
• Strong and quick thinking, real-time problem solver.