TableOne - Restaurant General Manager

2 weeks ago

New York, United States TableOne Hospitality Full time

TableOne Overview:

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location:

TableOne - Bar Sprezzatura - Kimpton Theta Hotel, New York, NY

Overview:

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities:
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all required meetings and trainings.
  • Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
  • Maintain high standards of personal appearance and grooming.
  • Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to maintain confidentiality of information.
  • Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners.
  • Perform other duties as requested by management.
Qualifications:
  • 4-5 years experience in similar or equivalent role
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Always maintain a warm and friendly demeanor.
  • Process payroll in a weekly/biweekly basis.
  • Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
  • Clear understanding of State, Federal, and Local employment laws.
  • Ability to respond to guest complaints in a timely manner.
  • Work with the management team and keep them informed of any pertinent issues as they arise.
  • Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
  • Monitor quality of service in the outlet.
  • Ensure compliance with all local liquor laws, health, and sanitation regulations.
  • Ensure compliance with SOPs and requisition procedures.
  • Be visible on the floor and assist staff during each meal period.
  • Conduct staff performance reviews in accordance with our standards.
  • Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
  • Be involved in and conduct departmental training.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
  • Ensure overall guest satisfaction.

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