General Manager

POSITION

General Manager

We are seeking an exceptional General Manager with elevated, high-volume restaurant experience for a new exciting project with Crew.

VENUE

Crew

Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond.

With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement.

Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it’s sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed. https://crewny.com/

DETAILS

Job Overview

Position Summary

The General Manager is an ambassador to our community and is responsible for ensuring a safe and productive environment, an exceptional guest experience, and leading the entire FOH and BOH operations. This role acts as a role model, leader and problem solver who makes informed decisions. Ultimately, the GM is accountable for managing the workforce in a timely and thoughtful manner in order to achieve maximum financial and experiential results.

Essential Duties & Responsibilities

Operational Oversight

• The ideal candidate will serve as a positive and influential figure within the restaurant, prioritizing the success of the business, leading by example, consistently boosting morale, and actively enhancing their team's performance.
• Taking ultimate responsibility for overseeing and managing all aspects of the restaurant's operations. Proactively addressing issues, solving problems, upholding exceptional service standards, and fostering positive morale throughout.
• Applying professional judgment; taking accountability for decisions, consequences, and outcomes that affect staff, costs, and/or service quality while always acting in the best interest of the venue and company.
• Generating and completing daily reports and checklists to ensure compliance in all areas, oversee essential set up tasks, surpass our standard of excellence in cleanliness and presentation, monitor uniform and staff attendance, address daily service topics and ensure overall operational efficiency.
• Maintaining and enforcing exceptional cleanliness standards in accordance with company standards.
• Conduct regular walk-throughs of facilities to ensure adherence to Department of Health regulations, addressing potential issues promptly. Adhering to standards including personal hygiene and health guidelines; enforce the practice for proper food preparation, handling techniques, and DOH safety guidelines.

Team Leadership & Development

• Develop and implement comprehensive training programs to enhance team skills and accountability.
• Acknowledging and utilizing the strengths of assistant management to achieve overarching objectives in line with company goals.
• Ensuring all employees adhere to company standards, policies and protocols with a zero-tolerance approach, maintaining a professional stance; taking disciplinary action when appropriate.
• Strictly following and enforcing the safety protocols outlined in the company safety plan
• Lead by example, enforcing policies on uniforms, attendance, safety, and hygiene while maintaining high morale and motivation.

Guest Experience

• Building and maintaining exceptional guest service across all areas, addressing internal shortcomings and dissatisfied guest concerns proactively, and escalating significant issues to upper management when necessary.
• Learning and executing established service protocols in all departments and working closely with the Director of Operations to execute continual staff training, striving to enhance service levels and achieve a standard of excellence that surpasses expectations.
• Ensure exceptional service by proactively addressing guest concerns and resolving issues efficiently.
• Consistently exceed guest expectations through meticulous planning, execution, and follow-up.

Financial Management:

• Monitor COGS and implement strategies to optimize spending while maintaining quality standards.
• Drive financial performance by aligning departmental spending with organizational goals.
• Oversee forecasting and budgeting processes, including short-term projections and long-term financial planning.
• Manage P&L metrics and ensure timely reporting of financial performance.
• Proposing, implementing, and executing strategies to foster business expansion and growth.
• Conducting and overseeing precise cash handling by all staff and management, ensuring accurate reconciliation, and facilitating timely bank deposits.

Scheduling & Staffing

• Recruit, onboard, and train all hourly personnel, ensuring alignment with company standards and fostering a culture of excellence.
• Overseeing scheduling to ensure sufficient staffing coverage for all operational roles including both hourly and management positions.
• Taking ownership of your team by recruiting, hiring and training all hourly staff in alignment with company policy and standards.
• Monitoring precise daily time keeping for all hourly employees, with thorough verification on a weekly basis.
• Develop staffing schedules that balance operational needs with budgetary constraints, ensuring adequate coverage for all roles.
• Monitor and verify timekeeping records for hourly employees to ensure accuracy and compliance.
• Adapt schedules flexibly to meet the demands of dynamic catering operations.

Inventory & Vendor Management

• Performing comprehensive venue-wide inventories of beverages and supplies, utilizing approved company technology and adhered to strict deadlines
• Execute precise inventory management, ensuring accurate tracking of catering assets, food and beverage supplies, and equipment.
• Develop and maintain professional relationships with vendors to ensure procurement aligns with quality, cost, and compliance standards.

Continuous Improvement

• Facilitate regular meetings with leadership to evaluate operational processes, financial performance, and upcoming events.
• Assess internal and external feedback to identify opportunities for improvement in quality, service, and operations.

Technology Utilization

• Leverage company systems to manage scheduling, reporting, and operational efficiency.
• Maintain accurate records for HR documentation, inventory, and daily reporting.

Minimum Qualifications

Tier 1 - Up to $110,000

• At least 3 years of successful experience in a General Manager role overseeing annual revenues of $3 million or more
• Experience managing a team of 30 hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of recruiting and training Assistant General Managers, providing strategic oversight, and effectively delegating tasks
• Robust knowledge of back-of-house operations, coupled with a proven history of cultivating strong relationships with kitchen management and staff
• Demonstrated proficiency in successfully opening new restaurants
• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Strong technology systems experience including proficiency in Toast POS, Resy, and scheduling systems
• Inventory expertise. Financial comprehension of variance analysis, ordering and organizational practices.
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Exceptional problem-solving and decision-making skills
• Comprehensive knowledge and understanding of prevalent HR concerns and best practices in manager-to-employee relations

Tier 2 - Up to $100,000

• At least 1 year of successful experience in a General Manager role overseeing annual revenues of $3 million or more
• Experience managing a team of 20 hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of providing strategic oversight, and effectively delegating tasks to assistant GM(s)
• Robust knowledge of back-of-house operations, coupled with a proven history of cultivating strong relationships with kitchen management and staff
• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• Demonstrated proficiency in inventory management, ordering and procurement.
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Exceptional problem-solving and decision-making skills
• Comprehends the dedication and time commitment required to open a restaurant.