Located along the East River and situated in an open-air concept, Pearl Alley welcomes those to nestle in and enjoy one of the many outstanding offerings throughout the day. With sweeping views of the Brooklyn Bridge and beyond – the bespoke venue features expertly made cocktails, designed for leisurely drinking as well as a selection of food, made to complement each of the drinks served. While the cocktails are the main event at Pearl Alley, a selection of food is also be available through contactless ordering at various kiosks, with both sweet and savory options, some available as grab and go.

POSITION SUMMARY

Responsible for all aspects of the day-to-day shift operations and activities of the venue,while maintaining the upkeep of the physical elements and atmosphere of the venue (i.e. music, lighting, temperature, cleanliness, line of sight, repair & maintenance of the “FFE” - furniture, fixtures, and equipment). Experienced and motivated hospitality professional with a track record of working in Dynamic Environments. Comprehensive experience in overseeing bar operations, executing events, and providing exceptional guest service in fast-paced environment.

ESSENTIAL JOB RESPONSIBILITIES

• Supporting the Assistant General Manager in running the daily operations of the restaurant
• Supervise line level staff, establishing positive working relationships
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees
• Monitor employee and guests’ activities to ensure liquor regulations are obeyed
• Establish standards for personnel performance and guests’ service
• Maintain front-of-house staff schedule and assign duties
• Partner with the kitchen staff to ensure proper food presentation and timely preparation
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Maintain and keep record of food and equipment inventories
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
• Keep records required by government agencies regarding sanitation or food subsidies
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs
• Follow all company policies, procedures, and guidelines

• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

• A minimum of two years’ experience working in a fast-paced restaurant, preferably in a dynamic environment that executes event
• Proven track record of organizing and executing successful events
• Strong experience in upholding guest service standards
• Organization and multi-tasking skills with attention to detail
• POS and computer literate with the ability to learn and adapt to using all programs
• Possess strong interpersonal (verbal and written), collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience
• Professional demeanor, polished appearance with the ability to exceed guest's expectations

• Ability to work in a dynamic environment
• Ability to work both independently and in a team environment
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this position is $65,000.00-$75,000.00 The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.