Job Title: General Manager
Department: Roberta's Bushwick
Our ideal candidate would embody the brand while leading and driving the management team to provide amazing food and impeccable service. This candidate would not only have great attention to detail but also strong delegation skills and the ability to oversee the entirety of restaurant operations.
QUALIFICATIONS:
- Excellent at multitasking
- Strong leadership skills
- Strong innate sense of hospitality
- 3+ years of management experience
- Ability to maintain a good handle of food and labor costs
- Knowledge of POS systems and third party delivery platforms
- Strong wine, beer and cocktail knowledge
- Professional and productive communication skills
- Experience working in a high volume restaurant
- Must be flexible to work nights, holidays & weekends according to the needs of the business.
- Food Handlers Certificate that meets local requirements
- Positive attitude
DUTIES & RESPONSIBILITIES:
- Ensure that all guests receive warm and welcoming service, and that the Roberta’s team is exceeding expectations at all times.
- Understand all company policies, procedures, standards, specifications, guidelines and training programs.
- 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.
- Continually strive to develop both hourly and management staff in all areas of managerial and professional development.
- Make employment and termination decisions consistent with the Director of Operations’ guidelines for approval or review.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Oversee and ensure that restaurant policies on employee performance reviews are followed and completed on a timely basis.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Ensure all management holds and leads effective pre-shift meetings
- Conduct regularly scheduled FOH manager meetings & maintain agenda
- Manage and organize menus and hours of operation on all delivery platforms for the compound
- Set the standards for safe work habits and DOH compliance, including but not limited to overseeing restaurant preparation for DOH inspection and managing the staff during inspection
- Understand costing, pricing, and sales goals for the restaurant & take-out business
- Maintain clear and consistent communication with prompt and professional response to emails, texts, etc
- Oversee cash handling and accounts payable procedures to ensure compliance with company policies, including petty cash reconciliation, weekly bank depositing and payroll administration
- Manage labor to cover the needs of business while meeting labor targets.
- Effectively communicate and assist with organization of all shared kitchen spaces and walk-ins
- Serves as a mentor to newer members of the leadership team
- Conduct weekly meetings with CDC and/or Executive Chef to ensure standards are consistent for all staff
- Partner with Operations team to successfully utilize all necessary software, including TripleSeat and OpenTable, to maintain daily restaurant operations and proper flow of service
