Job Overview

This is a hands-on role that entails a high energy personality, with a strong capacity for multitasking, organization and professionalism. This role requires the ability to think outside the box, be extremely task/detail oriented, while having experience and a strong understanding of ordering/controlling costs, managing labor, scheduling and event execution.

Primary Duties include but are not limited to:

• Oversee & schedule front/back of house team of up to 25, in addition to managing performance of outside service contractors (Security Team, Cleaning Company, Maintenance Contractors), holding all parties accountable and consistently documenting without prejudice as needed.
• Must execute administrative responsibilities such as hiring, employee counseling, weekly invoice submissions, payroll, monthly inventory, ordering, food & beverage costing and loss prevention.
• Build out & Oversight for all departmental systems, policies, service procedures and standards. Ensure all venue employees maintain a complete knowledge of and comply with these.
• Address and support all scheduling challenges (Sick, last-minute call outs) and substitutions, issuing corrective action as necessary. Coordinating with other venue managers to aid with staffing coverage as needed.
• Reviews and monitors weekly payroll to ensure it is processed in a timely manner and is in line with business demand and budgets.
• Ensure COGs are in line or beat budget.
• Review GL and weekly AP and flash reports to aid accounting in keeping accurate P&L statements.
• Overall responsibility for financial performance of the venue.
• Be responsible for training and supervision of high level service.
• Strong focus on creating/implementing SOP’s, training/performance oversight.

• Train and lead the team to provide the highest quality service to guests at all times.

• Ensure the entire facility is maintained properly, including cleanliness of furniture and fixtures, and equipment is regularly serviced based on its specific needs. Reaching out to maintenance contractors in real time, scheduling repairs immediately as issues arise. Venue should be lookbook ready (as designer/owners intended) at all times.
• Lead by example, always carrying yourself in a professional manner.
• Closely manage a team currently in place, while being creative in making necessary changes to improve guest interactions and streamline the flow of service and operations.
• Have the ability to create and execute positive improvement plans, with approvals from the DO, and Ownership.
• Must display the highest levels of organization at all times, including establishing systems for accountability.
• Instill and maintain integrity of service, constantly moving throughout the venue while on floor to solicit feedback and proactively enhance the guests experience. Maintains and promotes positive guest/employee at all times, adhering to best practices as listed in our Handbook, and in compliance with NYC regulations.
• Work with the DO & HR to address all HR related staffing issues within compliance, executing both verbal and written documentation as needed.
• Closely monitor all venue programs including Toast POS, Craftable, Tripleseat, menu updates and event menus.
• Ability to stand for a 10-12 hour shift and may be required to lift up to 30lbs occasionally.
• Possess NYC Food Handlers certification. Must monitor/maintain daily DOH Prevention walkthroughs for cleanliness, sanitation and organization of the venue at all times.