General Manager - tán NYC

General ManagerDirect flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities.

Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below.Essential FunctionsInterview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employeesOrientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rulesEnsure to schedule appropriately for the Restaurant in the absence of Assistant ManagerEffectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise Assistant Manager on any ordering needsEducate FOH personnel in product knowledge and cultivate long-term service knowledge.Build rapport with Restaurant guests and ensure an organic, enjoyable and memorable experience.Ensure that all Restaurant signage is accurate and in keeping with the theme of RestaurantResponsible for keeping all signage up to dateConduct end of week inventories accurately and timely for beverage program with the assistance of Bar ManagerResponsible for accurately reporting payroll on a daily basisResponsible for the end of night closeout and cash dropMaintain the Aloha database with accurate items and pricesMaintain employee files.Perform all daily tasks as indicated on opening and closing checklistsUltimately responsible for cleanliness and repair of Restaurant and office.Attend and perform weekly Manager meetings.Work closely and with all management staff.Foster a culture in which customer satisfaction is the primary concern.Always establish open lines of communication between FOH and BOH.Establish role as a spokesperson for the Restaurant within the community and with Restaurant's guests.Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfactionMaintain knowledge of local competition and general industry trends.Ensure adherence to all budget line itemBeverage ProgramClosely work with the Bar Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurantOversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 StandardsOversee physical menus and ensure accuracyOversee cleanliness of Bar, Liquor/Wine/Beer/NA Bev Storage areasGroup Functions:Work with Level III Manager and Sales team to adhere to all SOP's for event functionsFinancials Functions:Work with Level III Manager and Sales team to adhere to all SOP's for event functionsMaintain acceptable RSH standards following budget on:Labor CostControllable ExpensesGeneral and Administrative ExpensesFood Cost – with the Head KMBeverage Cost – with D.O.Accomplish in due time all tasks and assignments required by the following:Founder/Chef/OwnerDirector of FinanceChief Operating OfficerDirector of OperationsStaffing Functions:Improve and maintain management presence on the floor during serviceMaintain a positive and healthy working environment for all staff FOH and BOH following our Work Place Conduct SOPMaintain FOH and BOH staff turnover to a minimumReduce or eliminate written guest complaintsMaintain a 90% or higher over-all score on both the Bar and Dining Room Spotter's ReportsMaintain and practice the "Open-Door" policy – open communicationEnforce all house rules and policies – setting an example to all staffFacility Functions:Maintain acceptable RSH standards on:Upkeep and cleanliness of the restaurantLine up procedures, departmental meetingsInventory (Non-Food and Cutlery, Glassware, Flatware)Reduce glassware and flatware breakagesCuisine Functions:Maintain acceptable RSH standards on recipes from the prep line, kitchen cooking line and expo line plate presentation.Ensure flavor profiles are accurate through constant follow through on line checksRequirementsEducation: Must have at least a high school diploma or GEDExperience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above.Competency:Able to work well under pressure and be self-motivatedGood organizational, time management and sales skillsGood communication skills—both written and verbalPhysical 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.While performing the duties of this job, the employee is regularly required to:Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling.This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds.