General Manager(Caviar Kaspia at The Mark Hotel)

$90,000 to $115,000 per year

Caviar Kaspia and The Mark Hotel are icons within their respective industries. Brands that stand for both luxury and service. Caviar Kaspia has expanded their operations to New York located at The Mark Hotel. We are looking for a General Manager who has passion for luxury and fine-dining.

Job description

We strive for a premier culture that encompasses teamwork, collaboration, and values. There is a passion in everything we do, and we are looking for people with similar attributes. Get started on a career path as we are always looking for individuals that are looking to grow and develop as new opportunities continue to be available in this expanding company.

GENERAL MANAGER (GM) POSITION OVERVIEW:

The General Manager is responsible for managing, driving and overseeing all operational aspects of the business. This person is the central point of contact for the Restaurant at all times, and is responsible for clearly distilling information and communicating to staff and Director of Food & Beverage.

KEY ACCOUNTABILITIES

· Operations Management

· Manage, lead and mentor Managers and Staff

· Ensure service is maintained at the utmost of quality levels through proper execution of the sequence of service

· Maintain overall vision – Business and marketing objectives

· Develop risk management and mitigation strategies

· Represent TOG in investigating, answering, and settling grievances

· Maintain all corporate mandates

· Update and track daily reports

Staffing and Team Development

· Analyze staffing requirements, develop iteration plans, and assess opportunities for future growth

· Interview, screen, and recruit job applicants

· Coach, train and develop management and hourly staff

· Responsible for Team performance – morale, productivity - Rally the troops

· Manage regular review of performance for Management and Hourly staff within the Performance Management guidelines

Fiscal Responsibility

· Monitor activities and expenses

· Set and monitor sales forecasts and profitability reports

· Keep Director of Food & Beverage informed of sales and key issues

· Increasing sales through marketing, networking and incentives for staff to raise guest check average.

· Maintains budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF). Reviews monthly profit and loss statement and acts on all variances.

QUALIFICATIONS/PRIMARY JOB REQUIREMENTS

· Minimum 8 years professional hospitality experience; ideally of projects exceeding $10 million

· Food and Safety training

· Excellent management, delegation and presentation skills

· Strong influence, interpersonal, verbal and written communication, problem solving and creative solution generation skills. Fluent in multiple languages, especially French preferred

· General business acumen

· Expert knowledge of all Restaurant computer systems (e.g., Infogenesis, Binwise, R365, Avero)

· Finds problem areas, develops solutions and gets the job done

Other:

May be required to lift up to 30 lbs. occasionally. Available to work late nights, holidays and long days as necessary.

Job Type: Full-time

Pay: $90,000.00 - $115,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance
• Paid time off

Restaurant type:

• Fine dining restaurant

Work Location: In person

Salary : $90,000 - $115,000