General Manager

General Manager

Position Summary

The General Manager (“GM”) is responsible for the overall leadership, operational execution, financial performance, and legal compliance of the restaurant. This role ensures excellence in guest experience, staff development, fiscal responsibility, and adherence to all applicable federal, New York State, and New York City laws and regulations. Must be willing to work into the early morning hours. 

The General Manager serves as the primary steward of the brand on-site and is accountable for daily operations, labor management, health and safety compliance, alcohol service compliance, and the development of high-performing teams.

Reporting Structure

• Reports to: Director of Operations and Ownership
• Supervises: Assistant General Managers, Supervisors, and all FOH and BOH staff

Essential Duties & ResponsibilitiesOperational Leadership & Floor Management

• Be on the floor during busiest hours, (to be negotiated with D of O & ownership)
• Oversee the store set up (tables, candles, cleanliness)
• Oversee staff follow guidelines regarding health, labor, safety, sanitation, and alcohol awareness.
• Oversee service training, staff training for the host, door, servers, bussers, runners, and bartenders
• Schedule Server, bartender, busser, runner, cook, prep, and delivery while keeping payroll within or below the annual budget.
• Attend and lead FOH pre-shift meetings.
• Make sure all employee-side work is complete before administering comps and checkouts.
• Make sure the correct playlist is on, and the lighting is set up properly for the time of day 
• With the Chef and resolves guest issues concerning food quality and service. 

Daily Duties

• Payroll
• Every evening after service 
• Ensure that tips are lined up
• Ensure that all clock ins are correct and there are no missed punches
• Process payroll on Sunday evening or Monday morning 
• Run hourly numbers 
• Double check that tips for the week match toast report
• Send payroll numbers to corporate team and HR
• Inventory
• Is completed at the end of each week either Sunday after service or Monday before service
• Alcohol orders
• Alcohol orders for beer and wine are placed 
• Monday for Tuesday
• Thursday for Friday
• Spirit orders can be placed any day before noon for same day delivery with the exception of Sundays
• Invoicing 
• Ensure that all invoices are collected everyday 
• End of the week invoices are collected and placed numerically by date and by alphabetical order
• Sent to Robi for review
• Alcohol invoices must be sent to Robi when they are received
• General Manager is responsible for all alcohol control and order placing. This person is the only person who may place orders
• Schedule is to be completed on Mondays 2 weeks out at all times
• Pre-shift every day, keep team members in the know of all things happening in the business
• Pre-Shift of the week, I send out a wine of the week, cocktail of the week, mezcal of the week so the team is educated on our spirits and gives them tools to suggestively sell
• This is sent on Sunday/Monday
• Cash deposit 
• Cash drops are accounted for daily and for the end of the week and deposited at Chase Bank
• Schedule and cut according to business needs, do not be overstaffed or understaffed. Do not let the service and quality suffer
• Plan for events
• Holidays, buyouts, catering, Dia de los muertos, taco day, etc….
• Hiring, Termination, Training current and new team members
• Collect cancellation fee on all no show reservations.

Staffing & Development: 

• Work with Director of Operations to make sure onboarding is set up correctly and done in a timely manner 
• Make sure Paylocity, Toast, and Sling are set up correctly for each employee 
• Confirm all payroll numbers and submit them by Monday 5pm with the payroll manager 
• Review all newly onboarded employees with HR through reporting 
• Communicate with bookkeeper on discrepancies with tips, hours, taxes, garnishments
• Confirm all tip sheets are correct with HR and the employees are following our policy 
• Confirm all employees have signed off on the employee handbook. 
• Confirm all employees with new pay rates are signing off on the pay rate notice 
• Works with General Managers to make sure time adjustment sheets are filled out if changing the clock in and out times
• Works with HR to make sure health benefits are sent out within the first 90 days of employment 
• Works with HR on all workers comp issues 
• Oversee all hiring and training of the FOH and BOH team
• Manage and oversee Cafe service, ensuring a steady service flow while creating an atmosphere that maximizes guest satisfaction.
• Complete accident reports promptly in the event that a guest or employee is injured.  
• Work in conjunction with corporate management to manage all aspects of staff development including: 

• Recruitment
• Hiring
• Onboarding
• Orientation
• Training 
• Performance Reviews

• Oversee all HR processes for staff, including but not limited to compliance, employee coaching and counseling, disciplinary action, and termination proceedings as required.
• Create and maintain staff training documents.
• Develop staff performance by providing ongoing feedback to improve productivity, establish performance expectations, and maintain guidelines for employees regarding operational and procedural matters. 
• Oversee all staff reviews, (Quarterly and annually) 

P&L: 

• Control labor cost for FOH and assist Executive chef for BOH. Some associated drivers thereof, including scheduling, break compliance, overtime, and spread of hours pay.
• Oversee beverage costs by portion controlling and watching waste 
• Oversee the availability of all the food and beverage items and ingredients 
• Oversee FOH team on controlling cost for breakage 
• Hold the team accountable if there is theft
• Review all R&M with the executive chef to make sure we are staying within budget 
• Oversee FOH managers on controlling discounts and refunds 
• Approve and publish schedules on Sling while following projections and goals. Schedule should be approved and sent out to the team by Monday PM 2 weeks out
• Order and receive beverage products through weekly orders.  Coordinate correct quantities
• Ensure the bartenders and bar backs are using par sheets on a shift by shift basis 
• Make sure leads are sending out flash reports nightly to communicate atmosphere, sales, and labor!
• Oversee food + Liquor inventories 

Purchasing and Inventory

• Monitor and report BOH operations to ensure the company standards are maintained for preparation and service for all locations.
• Reports on all F&B for the unit through purchasing software.
• Oversee ordering and receiving of supplies, small wares, food and chemicals for all locations.
• Oversee BOH inventory and operating supplies.
• Oversee food receiver to ensure orderliness and control of daily pars and stockrooms.
• Manage the BOH ordering for supplies.
• Work with Chef and cooks to implement all BOH training programs.
• Develops additional LE locations and continues to assist with brand and additional food products.
• Maintenance of purchasing software and training of staff.
• Manage and update all food vendor contact lists.
• Review all invoices, pricing and statements for the location and submit to Bookkeeper on a weekly basis.

DOH & Safety: 

• Ensure compliance with all federal, state, and municipal sanitation, health, and safety regulations.
• Maintain a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures. 
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Uphold all Department of Health and/or ServSafe guidelines.
• Maintain Compliance with all federal, state, and municipal Health and Safety guidelines, ensuring that all permitting and licensing pertaining to the business is current, accurate, and accessible.
• Have DOH card
• Confirm all supervisors have DOH card 

Qualifications

• Minimum of 5+ years of restaurant management experience, preferably in high-volume or multi-unit operations.
• Strong knowledge of New York State and New York City labor laws.
• Demonstrated experience managing P&Ls and labor budgets.
• Proven leadership ability with strong communication and organizational skills.
• Proficiency with POS, scheduling, and payroll systems (Toast, Sling, Paylocity preferred).
• NYC Food Protection Certificate required.
• ServSafe certification preferred.

Physical & Scheduling Requirements

• Ability to work nights, weekends, holidays, and extended shifts as required by business needs.
• Ability to stand and walk for extended periods.
• Ability to lift up to 40 pounds occasionally.