General Manager - tán NYC at Tan – New York City, New York

Position Title: General Manager

Reports to: Director of Operations

Date: May 2023

Summary

Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below.

Essential Functions

1. Interview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employees

2. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules

3. Ensure to schedule appropriately for the Restaurant in the absence of Assistant Manager

4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.

5. Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise Assistant Manager on any ordering needs

6. Educate FOH personnel in product knowledge and cultivate long-term service knowledge.

7. Build rapport with Restaurant guests and ensure an organic, enjoyable and memorable experience.

8. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant

9. Responsible for keeping all signage up to date

10. Conduct end of week inventories accurately and timely for beverage program with the assistance of Bar Manager

11. Responsible for accurately reporting payroll on a daily basis

12. Responsible for the end of night closeout and cash drop

13. Maintain the Aloha database with accurate items and prices

14. Maintain employee files.

15. Perform all daily tasks as indicated on opening and closing checklists

16. Ultimately responsible for cleanliness and repair of Restaurant and office.

17. Attend and perform weekly Manager meetings.

18. Work closely and with all management staff.

19. Foster a culture in which customer satisfaction is the primary concern.

20. Always establish open lines of communication between FOH and BOH.

21. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests.

22. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction

23. Maintain knowledge of local competition and general industry trends.

24. Ensure adherence to all budget line item

25. Beverage Program

a. Closely work with the Bar Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurant

b. Oversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 Standards

c. Oversee physical menus and ensure accuracy

d. Oversee cleanliness of Bar, Liquor/Wine/Beer/NA Bev Storage areas

26. Group Functions:

a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions

27. Financials Functions:

a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions

b. Maintain acceptable RSH standards following budget on:

c. Labor Cost

d. Controllable Expenses

e. General and Administrative Expenses

f. Food Cost – with the Head KM

g. Beverage Cost – with D.O.

h. Accomplish in due time all tasks and assignments required by the following:

i. Founder/Chef/Owner

ii. Director of Finance

iii. Chief Operating Officer

iv. Director of Operations

28. Staffing Functions:

a. Improve and maintain management presence on the floor during service

b. Maintain a positive and healthy working environment for all staff FOH and BOH following our Work Place Conduct SOP

c. Maintain FOH and BOH staff turnover to a minimum

d. Reduce or eliminate written guest complaints

e. Maintain a 90% or higher over-all score on both the Bar and Dining Room Spotter’s Reports

f. Maintain and practice the “Open-Door” policy – open communication

g. Enforce all house rules and policies – setting an example to all staff

29. Facility Functions:

a. Maintain acceptable RSH standards on:

i. Upkeep and cleanliness of the restaurant

ii. Line up procedures, departmental meetings

iii. Inventory (Non-Food and Cutlery, Glassware, Flatware)

iv. Reduce glassware and flatware breakages

30. Cuisine Functions:

a. Maintain acceptable RSH standards on recipes from the prep line, kitchen cooking line and expo line plate presentation.

b. Ensure flavor profiles are accurate through constant follow through on line checks

Education: Must have at least a high school diploma or GED

Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above.

Competency:

• Able to work well under pressure and be self-motivated

• Good organizational, time management and sales skills

• Good communication skills—both written and verbal

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to:

• Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling.

• This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds.