General Manager | Trendy Upscale Restaurant | SOHO

One Haus

Salary: $110,000 – $120,000

GENERAL MANAGER

Responsible for the daily coordination of all food and beverage service and operations within the restaurant, bar, backbar terraces and lounge. Work under the guidance of the Food & Beverage Director to develop, implement, and monitor effective and compliant processes and procedures in alignment with company culture and philosophy. Ensure the planning, training, development and mentoring of direct reports to achieve service objectives and guest satisfaction. Assist in the curation and ordering of the beverage program. Demonstrate leadership, creativity, integrity, and resourcefulness.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

Staff Management:

  1. Liaise with the Food & Beverage Director as well as Human Resources to ensure all on-boarding documentation, payroll information and other new hire paperwork is completed in a timely manner.

  2. Interview, hire, evaluate, conduct performance coaching & counseling and performance evaluations of direct reports.

  3. Develop, train and mentor direct reports, acting as a resource to them and identifying opportunities for growth, development and retention.

  4. Responsible for recommending or conducting disciplinary action, including termination, of staff as necessary and in accordance with company standards.

  5. Monitor labor schedules and monitor staffing levels. Recommend staffing needs according to business levels. Post through our talent recruitment systems.

  6. Develop necessary training programs for direct reports including general and equipment training, steps of service, assessments, and manuals. Ensure trainings occur at least monthly, assessments are distributed as appropriate, and manuals are accurately maintained.

  7. Promote and maintain positive working relationships and create a team environment with Restaurant Managers, associates and other MondernHaus Hotel team members.

  8. Maintain positive relationships with approved vendors.

  9. Assist staff in the completion and processing of time off in accordance with standard operating procedures.

  10. Ensure compliance with all federal, state and local regulations as they pertain to health, safety and labor.

Financial:

  1. Monitor and edit weekly payroll for direct reports, inclusive of PTO processing as applicable.

  2. Ensure the tip sheets are correctly filled in daily.

  3. Review timecards daily and correct punches daily if necessary.

  4. Oversee the managers inputting job codes for staff within Kronos and PSCR.

  5. Oversee completion of other daily administrative tasks, including but not limited to, petty cash, reservation requests, and guest complaints.

  6. Produce and publish the daily analysis/report of sales and reservations activity.

  7. Ensure Resy and website are accurately depicting the seasonal changes and information regarding the restaurant and marketing updates.

  8. Review budget with the Food & Beverage Director to ensure cost controls are being implemented where necessary.

  9. Assist with monthly inventory ensuring completion in an accurate and timely manner.

  10. Participate in monthly P&L meeting by preparing explanations for labor costs, beverage costs and other direct expenses.

Administrative Support:

  1. Provide solid and timely communication to all associates and departments.

  2. Assist in the monitoring and maintenance of the beverage storeroom and wine cellar.

  3. Follow and create SOP’s for purchasing and order requirements including updated purchasing workbooks. Including but not limited to beverage, beverage grocery, uniforms, paper, china, glass and silver and office supplies.

  4. Create and update all SOPs for areas under your purview (i.e. HVAC, Lighting, music, temperature, etc.).

  5. Attend marketing meetings periodically and engage with the PR and marketing third-party companies to help boost social media presence.

  6. Ensure all invoices are entered correctly through Craftable and synced with the accounting system.

  7. Meet with managers weekly, meet with events department weekly, meet with chef weekly to review and prepare for service changes.

  8. Support/lead the beverage program as directed by the F&B Director including, but not limited to ordering for the wine by the glass and by the bottle program. Supporting the floor manager in charge of beverages with tastings and trainings.

  9. Oversee facilities issues that arise and turn to the approved vendors which we have maintaince contracts with.

Service:

  1. Enforce of all “Standards of Service.”

  2. Ensure positive guest service in all areas. Respond to complaints, taking any appropriate action to turn a dissatisfied guest into return guests.

  3. Manage and actively participate in service each shift, driving beverage sales, ensuring service standards, and being a presence to guests.

  4. Actively serve as a resource to associates throughout service, seamlessly troubleshooting as necessary.

  5. Strive for continuous improvement in the quality of the guest experience, service, operational effectiveness, employee retention and satisfaction.

  1. Ensure compliance as it pertains to tip pooling.

  2. Provide support for events when requested.

  3. Consistently follow all opening and closing building procedures.

General:

  1. Attend and participate in all scheduled meetings and training sessions.

  2. Know and follow all emergency and safety procedures.

  3. Direct associates in completion of tasks as designated by assignment sheets and/or needs.

Standards:

  • Always practice Caring Culture.

  • Protect the assets of the property.

  • Maintain professional behavior when in contact with guests and associates.

  • Follow Policies and Procedures in training manuals and associate handbook.

  • Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.

  • Regular attendance in conformance with the company standards is essential to the successful performance of this position.

    QUALIFICATIONS:

  • 3 + years management experience in an esteemed restaurant/hotel operation.

  • Advanced wine and spirits knowledge; sommelier certification preferred.

  • Prior event experience preferred.

  • Degree in hospitality management or similar, applicable field preferred.

  • Knowledge of New York State Health and Sanitation Guidelines. NY Food Handlers Certificate preferred.

  • Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.

  • Must be creative, innovative, and proactive.

  • Must be detail oriented and perform work accurately and timely.

  • Proficient computer skills necessary including Microsoft Office, Micros Symphony, and Sharepoint.

  • Financial management cost controls, food and labor cost management experience required.

  • Ability to effectively, professionally, and respectfully communicate with co-workers, supervisors, vendors, and clients.

  • Able to work a flexible schedule in order to accommodate business levels

    (weekend and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

Tagged as: General Manager | Trendy Upscale Restaurant | SOHO