General Manager

Confidential:
Midtown Restaurant w/ 150 seats open B/L/D is looking for a GM with a proven track record. 

Job Title: General Manager

Reporting To: COO

Summary

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

     Ability to communicate and understand the predominant language(s) of the restaurant’s trading area.

     Have knowledge of service and food and beverage, generally involving at least three years of front-of- the-house operations and/or assistant management positions.

     Possess excellent basic math skills, basic computer literacy and have the ability to operate a cash register or POS system.

     Work in a standing position for long periods of time (up to 10 hours).

     Move constantly throughout the facility for long periods of time (up to 10 hours).

Essential Duties

     Strong knowledge of service, food and beverage operations, with at least five years of front-of-the-house operations and/or assistant management positions.

     Passion for high quality and innovative foods and service excellence

     History of effective collaboration and communication in working with managers, kitchen employees, vendors, executive chef and corporate staff

     Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.

     Make certain that all guests feel welcome and are given responsive, friendly and courteous service at all times.

     Expedite seating and table usage to ensure a great environment for all guests

     Utilize crew members in the best possible positions at all times (Shift to Assist)

     Make sure facility is in perfect condition and lights and music are at appropriate levels

     Ensure that all food and products are consistently prepared and served according to Sprig’s recipes, portioning,

       and cooking standards.

     Prepare for and execute focused one-hour weekly Management Meetings covering all pending issues and reviews of

       prior week performance     

     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

     Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

     Make employment and termination decisions.

     Fill in where needed to ensure guest service standards and efficient operations.

     Continually strive to develop your staff in all areas of managerial and professional development.

     Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

     Confirm that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

     Make sure that all products are received in correct unit count and condition and deliveries are performed in

accordance with the restaurant’s receiving policies and procedures.

     Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

     Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

     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.

     Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

     Recruit, hire, train, manage and terminate restaurant workers as necessary;

     Monitor worker performance, timesheets and meal breaks;

     Schedule employee work hours to ensure compliance with local, state and federal laws and company policies;

     Direct and coordinate activities of workers or staff;

     Resolve or assist workers to resolve work problems;

     Supervise and coordinate employee activities.

Measurement of Success

     Write or improve one procedure and/or checklist per month to continue to improve our processes.

     Achieve a 90% mark on all Secret Shopper reports, both in overall score and table touch percentage.

     Maintain a Cash Over/Short position that falls within $5 variance per shift.

     Meet or beat monthly budgets on a regular basis for all categories; Sales, Labor, COGS and Controllables.

     Maintain a score of 90 or above on all NYDPH inspections, to receive an “A” rating for DOH.

     Respond to all phone/e-mails/SMS within 8 business hours or less.

Education and Experience

     5-8 years restaurant Management Experience preferred.

     Food and safety certificate preferred.

Reasoning Ability

     Ability to communicate sensitive information to principals and clients.

     Ability to solve practical problems and deal with a variety of concrete variables in situations where broad standardization exists.

     Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule format. 

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• The noise level in the work environment is moderate.
• Work environment entails a fast paced interaction with the public for extended periods of time.
• Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals.
• Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
• Chemicals Known To The State Of New York To Cause Cancer, Or Birth Defects or Other Reproductive Harm May Be Present In Foods Or Beverages Sold Or Served Here

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of the job, the employee is required to:

• Regularly talk or hear up to 10 hours a day;
• Regularly stand for prolonged periods of time;
• Regularly communicate in a positive and effective way with our guests in a fast paced environment.  It is necessary to process as many as 70 transactions an hour.
• Maintain a positive, friendly attitude no matter the emotional state of our guests.
• Write in a legible manner
• Regularly use a POS device
• Accurately handle currency and coinage
• Regularly walk, use hands to finger, handle or feel, and reach with hands and arms, cut and
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Occasionally climb stairs;
• Occasionally lift and/or move up to fifty (50) pounds