General Manager at Montclair Hospitality

Summit, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

75000.0

Posted On

05 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Planning, Sales Forecasting, Labor Management, Inventory Control, Payroll Processing, Food Safety Compliance, Performance Management, Guest Relations, Strategic Planning, Vendor Management, Community Outreach, Marketing Execution, Time Management, Organizational Skills, Interpersonal Communication, Personnel Management

Industry

Restaurants

Description

About us Montclair Hospitality Group (MHG), founded in 2014, is a global hospitality company focused on curating the world’s leading dining concepts, restaurant brands and critically acclaimed culinary experiences. MHG currently boasts popular restaurant brands including Ani Ramen House, and pastaRAMEN (by James Beard nominated Chef Robbie Felice). New restaurant concepts in the works include collaborations with some of the world’s most renowned chefs including a new global dining concept with famed Iron Chef Masaharu Morimoto and MM Management LLC. For more information visit: https://www.montclairhospitalitygroup.com. Job Summary The Restaurant General Manager at our Ani Ramen Summit location is responsible for the overall operation of the restaurant. The key areas of responsibility include communication between office departments, regional manager and staff, food safety and sanitation compliance, Sales increase, Cost control, Guest satisfaction, development of store management team, team leads and hourly staff, making sure management team is performing up to company standards and expectations. General Manager's schedule is based on a 50 hour per week or as business demands work and will need be aligned with the expectations set by the company. Responsibilities/Essential Functions/Abilities Restaurant General Manager is Responsible for creating and executing staff plans and ensuring proper staffing levels are met to meet business needs. Responsible for accurately forecasting weekly sales and labor and building schedule to meet targeted labor, making daily/weekly adjustments as needed. The store has high retention and is staffed appropriately to meet business demands. Weekly food purchasing targets are set and reviewed by the kitchen manager. Validate the store has the proper inventory on hand to meet business demands and weekly purchases are within budget. Review and approve timecards daily to ensure accuracy and correct any violations. Process payroll accurately and on time. Ensure back and front of house inventory is completed accurately and on time. Ensure store is compliant with all company systems, policies, and procedures. Internal audits and walk-throughs are completed to ensure safety and sanitation compliance. Management, team leads, and hourly employees are all being held to company standards. Development plans are in place for all levels of employees. Performance opportunities are addressed and communicated. Quarterly performance evaluations are conducted. All communication from home office is acknowledged and communicated to the team. All company roll-outs are planned and executed to standard. Training validation is completed and submitted on time. Create and promote a team environment to ensure high quality service and food is delivered and guest experience is protected. Work with HR to address any HR/ER related issues to promote a safe, fair and consistent work environment. Act as a leader, engaging and interacting with both team members and guests. Provide positive and constructive feedback to the team. All guest issues are addressed and corrected on the spot. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness. Review, monitor and manage all guest feedback platforms for proper evaluation of execution and necessary adjustment to address any concerns. Restaurant General Manager manages time appropriately to accomplish all tasks. Works well under pressure, has a good understanding of strategic planning and problem solving. Receives and validates the accuracy of orders received. Communicates with all vendors and holds them accountable for delivering the highest quality product on a timely basis. Monitors all repair and maintenance issues and makes it a high priority to resolve. Actively looks for opportunities with community outreach and engagement to build sales. Understands and executes all new and ongoing marketing promotions. Conduct weekly manager meeting and daily pre-shift meeting to ensure all store teams are engaged and updated with operational focuses and performance expectations and review progress and opportunities. Restaurant General Manager reviews and manages the reservation platform (Resy) to maximize the sales opportunities and protect the guest experience. Work with the regional team to address any roadblocks and opportunities within the store. Restaurant General Manager Requirements High school diploma or equivalent. Minimum 7 years’ previous experience as a General Manager. Minimum of 10 years’ experience in the restaurant industry. Restaurant General Manager must be Serve Safe certified Must be able to work a flexible schedule to include days, nights, weekends and holidays. Must have excellent time management and organizational skills. Excellent interpersonal skills with customers and employees. Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Knowledge of computers (MS Word, Excel). Must be detail oriented, and passionate about teaching others. Physical Demands The physical demands for this position are standing, walking, bending, lifting, and moving on an ongoing basis during working hours in a fast-paced environment. The physical requirements can be accomplished with or without reasonable accommodation. Work Environment We have a policy of zero tolerance for harassment or discrimination by any employee, vendor or guest. Nothing herein shall prevent or discourage an employee from notifying the Company if they are exposed to conduct of any type which makes them feel uncomfortable when performing their job duties. Other duties This job description has been approved by the Company. Please note this job description is intended to convey information essential to understanding the scope of the job and the general nature, level and expectation of the work to be performed. It is not designed to cover a complete list of qualifications, skills, efforts, duties, responsibilities or activities associated with this position, as they may change at any time, with or without notice.

Responsibilities

The General Manager is responsible for the overall operation of the restaurant, focusing on sales growth, cost control, and guest satisfaction. Key duties include managing staff schedules, ensuring food safety compliance, and developing the management team.