General Manager Details

General Manager

Gjelina - New York, NY

Employment Type : Full-Time

Job Summary:

You will be responsible for the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mind set. This is a hands on position, where the majority of your working day will involve on the floor team work. You will be required to incorporate your budget targets within your daily work by including your team in those targets, with weekly meetings to confirm their successes. We want to focus on cultivating an environment that focuses on educated service and respect for all.

Responsibilities:

Managing Managers:

The primary responsibility of the General Manager of the Front of House is the successful management of the FOH Managers with detailed responsibilities; agreed upon time frames for completion; ongoing goal setting and regularly scheduled check-ins. These responsibilities include but are not limited to hiring, schedules, payroll, accounting systems and cash control, bar, social media, service manuals and training, food and beverage training, CGS, packaging, linen, overall cleanliness and maintenance for a safe working environment (health department and workers comp). A weekly manager meetings, preparation and leadership of the meeting will be the GM’s responsibility.

Throughout service – which falls to your team when you are off:

• Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture and overall presentation)

• Oversee maintenance and cleanliness of space from the sidewalk to the back alley

• Prepare and present a pre-shift staff briefing that includes any new additions to menu

• Update availability and pricing in POS daily

• Organize and supervise shifts

• Check counter and busser side work, which includes all equipment, menus, station cleanliness and table detail and to ensure that the spaces are set and ready for service

• Assist any customers that have complaints or feedback

• Anticipate needs throughout shift, asking for additional help if required to ensure service standards are met and to communicate with another manager any additional assistance that is needed or if you require time away from the floor

• Address any issues with chef or partners regarding any concerns regarding any kitchen or operations during service.

• Monitor shortages of all restaurant equipment and packaging and address

• Ensure that any new dishes or wines on the menu are discussed at pre-shift

• Ensure all restaurant service equipment and service stations are cleaned and stocked to par levels

• Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback

• Assist with assessing pre-employment shifts and for training new staff

• Monitors employee clock-in/clock-out via ADP to ensure accurate payroll

• Oversee recruiting and employee search

• Strong leadership, motivational and people skills

Skills for the position

• Strong communication skills with the ability to resolve conflict, motivate and provide direction to FOH management team

• Develops specific goals and plans to prioritize, organize, and accomplish FOH Manager team goals

• Establishes and maintains open, collaborative relationships with management team

• Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and staff

• Assist with development, motivational, and creative employee training

• Continued development of customer relationships

• Oversee all payroll

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork and passion for providing service

Other

• Flexible schedule

• Basic Math

• Ability to understand and follow written and verbal instructions

• Basic understanding of professional cooking and knife handling skills

• Ability to take direction

• Ability to work in a team environment

• Ability to work calmly and effectively under pressure

• Must have problem solving abilities, be self-motivated, and organized

• Previous restaurant server experience

Knowledge, Skills and Attributes

• Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients

• Knowledge of all beverage items to include undertaking in-house training in wine and cocktails

• Ability to use all relevant items of equipment

• Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures

• Ability to use the restaurant point of sale system and troubleshoot problems.

• Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner

• Ability to keep calm when faced with any unusual situations

• Ability to perform the essential functions of the job

• Performs other duties as assigned by supervisor / manager

Physical Demands/Working Environment

• Able to walk and stand for long periods of time (8 – 12 hours)

• Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly

• Must be able to seize, grasp, turn and hold objects with hands regularly and in frequent or repetitive motions

• Must be able to reach items at varying height levels (on shelves, on ground, etc.)

• Occasionally kneel, bend, crouch and climb as required

• Must be able to work in conditions of environmental exposure to cold, heat, and water

• Able to work in a fast-paced environment

Certificates and Training

• NY Food Handler Certification – Food Handling & Sanitation Awareness

• Must understand how to abide rules of the Department of Health related to Food Service.

• NY Alcohol Certification- adhering to alcohol beverage control policies

More detail about Gjelina part of The Gjelina Group