Mediterranean restaurant in lower Manhattan seeking their next General Manager. This concept is part of a growing restaurant group with expansion projects on the horizon. We welcome your application today!

Position Description: The General Manager directs and coordinates the activities of the Restaurant to obtain optimum guest service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through supervision of subordinate managers.

Essential Functions

Achieve budgeted and forecasted sales and profitability goals through effective leadership of the Restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps assistant managers informed of budget and forecasted goals and performance

Analyze and recommend methods for containing or reducing costs and increasing sales to build the business

Monitor all food and beverage products to ensure compliance with Restaurant standards and specifications

Enforce Restaurant standards, policies and procedures, including sanitation, safety, dress codes, and cash handling

Operate with integrity as it pertains to the well-being of the Assistant Managers, employees, guests and Restaurant

Oversee training for Assistant Managers to ensure the development of their leadership skills, customer service skills, company philosophy, menu knowledge and point-of-sale knowledge

Maintain a positive employee relations environment. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluate departmental and subordinate performance against established standards, goals and objectives

Maintain a clean and safe physical environment through timely repair and upkeep. Educate Assistant Managers and hourly staff on sanitation and food-handling procedures to all employees

Fulfill all record-keeping and administrative requirements, including financial records and employee files and correspondence

Demonstrate positive interpersonal skills with guests and staff

Exhibit positive body language

Function as a supportive team member to all staff

Supervisory Responsibilities

Supervises Assistant Managers and hourly employees in accordance with the organization's policies and applicable laws

Responsible for overall direction, coordination, and evaluation of the FOH

Interviews, hires and trains employees

Plans, assigns and directs work; appraises performance and rewards, disciplines and coaches employees

Addresses complaints and resolves problems in a timely manner

Communicates effectively to Bowery Group leadership, fellow managers and all employees, vendors, guests and other members of the public

Knowledge and Skills Required

Experience: 6 years plus of restaurant, hotel and or bar, based on food and beverage service.

Requirements:

Excel proficient

Reservation book proficient

Point of sale proficient

Sommelier, Cicerone, Tips On-Premises are not required but strongly encouraged

New York Food Handler and Serve Safe Management Certified (or completed by 90 day at will)

Fluent in English

Sexual harassment training certification completed within thirty (30) days of employment

Requirements

English fluency

Spreadsheet, Resy and Aloha proficiency

NYC DOH Food Handlers Certificate (or completed by 90th day of employment)

Benefits

• $105,000-$120,000 base salary (DOE)
• Bonus potential
• Health insurance enrollment plans
• Paid Time Off (PTO)
• Dining benefits

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