General Manager

About the Role:
The Restaurant General Manager will oversee the overall operations and performance of Befikre’s NYC
location, including staffing, service, food safety, inventory, cost control, and compliance. This is a hands-
on leadership role responsible for maintaining operational standards, developing the team, and
supporting the successful growth of the restaurant.

Key Responsibilities:
• Oversee all day-to-day restaurant operations and ensure consistent execution of Befikre’s service,
quality, and operational standards.
• Lead and supervise restaurant staff, including hiring, training, scheduling, performance management,
and workforce planning.
• Manage front-of-house and back-of-house coordination to ensure efficient restaurant operations
and service.
• Ensure compliance with Department of Health food-safety and sanitation requirements, including
proper food handling, storage, temperature control, hygiene, allergen awareness, and cleaning
procedures.
• Oversee restaurant cleanliness, sanitation, safety, inspection readiness, and corrective actions
related to health or operational deficiencies.
• Manage inventory, purchasing, receiving, food waste, portion control, vendor relationships, and
food-cost controls.
• Monitor sales, labor costs, operating expenses, restaurant performance, and other key business
metrics to support profitability.
• Ensure proper POS, cash-handling, payment, daily reporting, and financial-control procedures.
• Maintain high standards of guest service, address escalated complaints, and ensure consistent
customer satisfaction.
• Develop and maintain operational procedures, training standards, checklists, records, and
compliance documentation.
• Work with ownership and management to support the successful launch, growth, and ongoing
performance of the NYC Befikre location.

Required Qualifications:
• 3 - 5 years of restaurant management experience, preferably in a full-service or high-volume
restaurant.
• Proven experience leading restaurant operations, staff, scheduling, inventory, and daily business
activities.
• Strong knowledge of food safety, sanitation, restaurant health standards, and operational
compliance.
• Experience with restaurant POS systems, inventory management, scheduling, cash handling, and cost
control.
• Strong leadership, communication, organization, decision-making, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced restaurant environment.
• Availability to work evenings, weekends, holidays, and flexible restaurant hours.
• Experience opening or launching a new restaurant/location is strongly preferred.