General Manager

4 days ago

New York, New York, United States CORE: Full time
Job Description

About CORE:

CORE: is a dynamic and innovative organization that brings together a community of like-minded individuals who are passionate about creating a unique and exceptional experience for our members. Our mission is to inspire, connect, and engage our community through unique programming and events that span multiple disciplines.

Key Responsibilities:

  • Work closely with the Food and Beverage Director to develop and execute strategies to achieve operational goals and drive revenue growth.
  • Supervise and oversee the work of all Front of House staff, including Front of House Managers and hourly employees, to ensure exceptional service standards are met.
  • Directly supervise and manage the work of all partners, including scheduling, interviewing, and hiring new staff members.
  • Anticipate members' needs and respond promptly to ensure a seamless and enjoyable experience.
  • Plan and assign work to Front of House staff, making changes to assignments and priorities as needed to meet the restaurant's needs.
  • Be physically present on the floor during all meal periods to ensure service standards are met and to address any issues that may arise.
  • Approve time records and overtime requests of restaurant staff to meet the restaurant's needs.
  • Manage the restaurant and the quality of work performed by all staff members.
  • Lead motivating and educational pre-shift meetings to ensure staff are informed and engaged.
  • Communicate with the Back of House team regarding the pace of service, special needs, and general guest satisfaction.
  • Ensure proper hygiene and cleanliness of the restaurant and compliance with all applicable health standards.
  • Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant.
  • Implement and enforce company guidelines against unlawful harassment and discrimination within the restaurant.
  • Manage all allocated cost projections and forecasts to ensure financial stability and growth.
  • Direct staff in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.
  • Evaluate and review the performance of Front of House staff both formally and informally to ensure they are meeting expectations.
  • Utilize coaching and counseling as a tool to improve staff performance and address any issues that may arise.
  • Re-train staff as necessary and orient new staff members regarding CORE: and restaurant steps of service, guidelines, and expectations.
  • Coach staff to improve and maximize performance, commitment to CORE:, and commitment to quality and service.
  • Teach and motivate staff regarding service skills, techniques, knowledge of product, and performance standards.
  • Stimulate productivity and solid performance by staff through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment.
  • Maintain knowledge and understanding of employment laws, such as employment discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management duties in a fair and lawful manner.
  • Is capable of mentoring and leading staff in an inspiring and constructive manner, with the ability to teach Front of House operations to managers and hourly staff.
  • A complete understanding of restaurant financials as it relates to revenue, costing, labor, controllables, non-controllables, and the ability to affect change in all areas to increase sales and productivity.

Requirements and Qualifications:

  • At least 5 years of management experience, with at least 3 years as General Manager in an upscale or fine dining establishment. Michelin Star or New York Times rated experience preferred.
  • Strong knowledge and attention to detail on Front of House operations, including staff supervision, inventory controls, and food and labor cost management.
  • Strong communication, leadership, and conflict resolution skills.
  • Stable and progressive work history; Strong work ethic.
  • Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Strong, proven analytical capabilities, including budgetary and financial acumen.
  • Exhibits excellent verbal and written communication skills.
  • Ability to manage expectations, processes, and multiple projects simultaneously.
  • Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect.
  • Self-disciplined, shows initiative, possesses leadership ability, and is outgoing.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands, including weekends and holidays.

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