General Manager - tán NYC at Tan

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

100000.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Training, Scheduling, Menu Planning, Hiring, Evaluation, Discipline, Product Knowledge, Guest Relations, Inventory Management, Payroll Reporting, Cash Handling, Database Maintenance, Budget Adherence, Cost Control, Communication

Industry

Description

Description Position Title: General Manager Reports to: Director of Operations Date: May 2023 Summary Direct 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 Functions 1. Interview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employees 2. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules 3. Ensure to schedule appropriately for the Restaurant in the absence of Assistant Manager 4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation. 5. 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 needs 6. Educate FOH personnel in product knowledge and cultivate long-term service knowledge. 7. Build rapport with Restaurant guests and ensure an organic, enjoyable and memorable experience. 8. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant 9. Responsible for keeping all signage up to date 10. Conduct end of week inventories accurately and timely for beverage program with the assistance of Bar Manager 11. Responsible for accurately reporting payroll on a daily basis 12. Responsible for the end of night closeout and cash drop 13. Maintain the Aloha database with accurate items and prices 14. Maintain employee files. 15. Perform all daily tasks as indicated on opening and closing checklists 16. Ultimately responsible for cleanliness and repair of Restaurant and office. 17. Attend and perform weekly Manager meetings. 18. Work closely and with all management staff. 19. Foster a culture in which customer satisfaction is the primary concern. 20. Always establish open lines of communication between FOH and BOH. 21. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests. 22. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction 23. Maintain knowledge of local competition and general industry trends. 24. Ensure adherence to all budget line item 25. Beverage Program a. Closely work with the Bar Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurant b. Oversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 Standards c. Oversee physical menus and ensure accuracy d. Oversee cleanliness of Bar, Liquor/Wine/Beer/NA Bev Storage areas 26. Group Functions: a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions 27. Financials Functions: a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions b. Maintain acceptable RSH standards following budget on: c. Labor Cost d. Controllable Expenses e. General and Administrative Expenses f. Food Cost – with the Head KM g. Beverage Cost – with D.O. h. Accomplish in due time all tasks and assignments required by the following: i. Founder/Chef/Owner ii. Director of Finance iii. Chief Operating Officer iv. Director of Operations 28. Staffing Functions: a. Improve and maintain management presence on the floor during service b. Maintain a positive and healthy working environment for all staff FOH and BOH following our Work Place Conduct SOP c. Maintain FOH and BOH staff turnover to a minimum d. Reduce or eliminate written guest complaints e. Maintain a 90% or higher over-all score on both the Bar and Dining Room Spotter’s Reports f. Maintain and practice the “Open-Door” policy – open communication g. Enforce all house rules and policies – setting an example to all staff 29. Facility Functions: a. Maintain acceptable RSH standards on: i. Upkeep and cleanliness of the restaurant ii. Line up procedures, departmental meetings iii. Inventory (Non-Food and Cutlery, Glassware, Flatware) iv. Reduce glassware and flatware breakages 30. Cuisine Functions: a. Maintain acceptable RSH standards on recipes from the prep line, kitchen cooking line and expo line plate presentation. b. Ensure flavor profiles are accurate through constant follow through on line checks Requirements Education: Must have at least a high school diploma or GED Experience: 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-motivated • Good organizational, time management and sales skills • Good communication skills—both written and verbal Physical 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.

Responsibilities

The General Manager is responsible for directing the flow of service, ensuring guest satisfaction, and supervising, training, and scheduling all front-of-house personnel while assisting with back-of-house staff management. This role also involves contributing to service evolution, market positioning, and maintaining high standards of operational excellence across all restaurant functions.