General Manager
The General Manager is responsible for assisting with developing and operating a cost effective operation which exceeds guest expectations through the service of high quality food and beverages in a clean and comfortable atmosphere.
Responsibilities
• The General Manager is to provide the highest quality service to guests at all times
• Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary.
• Ensure restaurant is properly and fully booked to ensure maximum revenue without sacrificing service.
• Ensure ambiance of restaurant including music, lighting and flowers etc. are in compliance with company standards.
• Ensure proper knowledge of all company policies and procedures, rules and regulations. Constantly evaluate managers, chefs and all staff.
• Ensure proper reporting of all revenue, and costs. Manage all the costs of the restaurant. Ensure they are in line with the budget and/or guidelines. Ensure reporting is timely.
• Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid.
• Responsible for all menus being up to date, neat and clean and that all personnel have up to date menu descriptions.
• Oversee the daily management of operations of the location. Oversee the maintenance and repairs of the restaurant. Ensure restaurant is clean and in compliance with all local and Company sanitation and food safety guidelines. Ensure staff is in compliance with the Company policy on grooming.
• Ensure the proper storage and inventory of all. Maintain costs.
• Oversee the beverage/wine program. Ensure all costs are accurate and in line with the budget and/or guidelines.
• Conduct weekly meetings with staff. Attend pre-shifts and run them as necessary.
• Promotes teamwork within the restaurant, creating a positive work environment.
• Handle all guest complaints, addressing each individually, personally and in a timely manner.
Required Skills
• Knowledge of food and beverage as well as accounting and administration.
• Proficient in all aspects of cost control.
• Effective style of management, promoting a team atmosphere.
• Ability to inspire staff to achieve their potential.
• Have a good understanding of food handling and sanitation requirements of the Department of Health.
• Able to read and understand work related literature.
• Proficient in the use of Microsoft Office (Excel, Word, PowerPoint, etc.)
• Possess a proven track record for guest satisfaction.
• College degree or equivalent experience.
• Six years prior front of the house experience in a high-volume establishment. Experience in various capacities of restaurant staff (i.e. waiter, host, bartender, runner, etc.) strongly preferred.
• Participation in wine/beverage related program within the past five years.
Like all the best things in life, BIPOC and woman-owned Malibu Farm started small and grew organically. Chef Helene Henderson launched the concept with cooking classes and backyard dinners at her home in Malibu, California: a coastal farm where free-range, feather-footed chickens roam alongside pet goats who love to walk on the beach. Here on the East Coast, Malibu Farm New York delivers Chef Henderson’s signature hospitality via farm-to-table menus, family-style dining, and year-round California vibes at Pier 17.
Staying true to the original farm-to-table concept, the menu celebrates ingredients that are local, seasonal, sustainably sourced, and undeniably delicious. Family-style seating and myriad offerings for vegetarians, vegans, pescatarians, and omnivores make Malibu Farm New York the go-to destination for a laid-back, top-quality dinner, lunch, or weekend brunch at the Seaport.