JOB DESCRIPTION: GENERAL MANAGER

POSITION TITLE: General Manager

DEPARTMENT: Management

LOCATION: New York

FLSA STATUS: Exempt

REPORTS TO: VP of Operations

SALARY RANGE: $90,000-$120,000 (Salary range is commensurate with relevant skills and experience)

This position drives hospitality, culture and morale within the halls, develops amicable vendor relationships and promotes strategic business initiatives. By ensuring positive guest experiences and positive employee morale, the position plays a key role in driving sales and overall business growth.

PRINCIPAL DUTIES AND ESSENTIAL RESPONSIBILITIES:

• OPERATIONS / SERVICE-
  • Work closely with management team to ensure excellent guest experience.
• Maintain consistent floor presence to monitor flow of service and upholding standards and following SOPs.
• Directly supervise managers during service and interact with guests in the food hall, ensuring exemplary service and satisfaction.
• Participate in and lead pre-shift service meetings to focus on service points and strive to improve FOH performance every day.
• Ensure cleanliness of hall, bar, w/c & storage areas, and compliance with all DOH regulations.
• Assist with the maintenance and inventory of equipment including but not limited to: smallwares, paper goods & chemicals .
• Assist with POS System updates and maintenance – adding new menu items, adding new employees.
• Assist with food, beverage and service training, scheduling and supervision of department staff in accordance with company policies and standards.
• Ensure compliance to common areas and vendor operations.
• Ensure proper accountabilities for all operational issues at the market, including maintenance and enterprise service schedules (e.g., cleaning, pest control, systems maintenance). Supervise all other employees and vendors of the market and maintain orderly and prioritized workflow of operating procedures.

• · VENDOR MANAGEMENT-
  • Oversee policy and procedure compliance, review operations and conduct weekly meetings/emails with your team.
• Oversee in-house order systems and vendor invoicing.
• Serve as the main point of contact for all vendors.
• · SALES / MARKETING-
  • Cultivate relationships with food vendors and customers to create a culture of guest recognition.
• Ensure that all promotions are being marketed appropriately in the hall ie menu boxes, check presenters, flyers, post cards & signage.
• Work closely with Director of Sales/Events to ideate and execute special events and group sales activities on site (catering, private parties, etc.) at a superior service level in keeping with HF Food Halls standards and brand.
• HUMAN RESOURCES -
  • Hire and train management staff, write schedules, maintain all HR documents, adjust & maintain clock-in/out procedure, enter and process payroll, mentor and provide routine, actionable feedback on staff performance. Review training materials and systems to educate staff to perform their jobs at the best of their ability.
• Know the job standards for each position within the department and instruct employees in the correct execution of them.
• Provide performance feedback, coach, counsel and recommend personnel actions on employees based upon performance; conduct performance appraisals.
• Review payroll and time sheets daily in the form of daily shift checks and balances.
• FINANCE & LEGAL–
• Assist in meeting budget objectives and timelines by having the correct number of managers scheduled on the floor.
• Offer feedback to scheduling managers in each hall, cut personnel as needed.
• Ensure proper cash handling including bar banks and server cash outs.
• Understand and enforce SLA, DCA and DOH rules and regulations.
• Administer HF Food Halls’ Non-Harassment Policy to ensure that there is a congenial work environment for all employees. Ensure that HF Food Halls complies with all local, state and federal work and non-discrimination laws.
• Manage projects and budget for the year; manage accounts payables / invoicing process.
• MAINTENANCE & MARKET SYSTEMS
• Ensure compliance for all repairs and modifications to the market.
• Review management program including preventative maintenance and life-cycle requirements in coordination with AGM.
• Review documented facilities inspections and check completed work by contractors and outside vendors.
• Oversee facility refurbishment and renovations ensuring that the market is kept to the highest standard.
• Respond to facility and equipment alarms and system failures.
• Schedule, coordinate and monitor activities of contract suppliers.
• Manage and improve service contracts, building, neighbor, government and other City relationships, technical troubleshooting,
• Review and ensure proper maintenance of a facilities and equipment plan.

• Ensure vendor COI’s are up to date and that booths maintain an A grade by conducting inspections regularly.
• Oversee vendor booth build outs and track progress via a critical path.
• TECH SAVVY: highly proficient and comfortable using multiple sources of technology including but not limited to Multiple Restaurant POS Systems, GSuite, Google Drive/Email, Word, Excel, and apps such as Tripleseat, Yardi, Guesst and others.
• COMMUNICATION – must exhibit exceptional verbal, written and editorial skills.
• CUSTOMER SERVICE FOCUS – view both our guests and our employees as optimally important, seeking to create lasting relationships
• FLEXIBILITY – can easily move back and forth between different job demands. Able to wear multiple hats within a defined space or time frame, for long or short periods of time. Able to work with a range of people from vendors to investors.
• HIGH ENERGY LEVEL – ability to perform at a high level for extended periods of time.
• STRESS TOLERANCE – ability to remain focused and composed when addressing multiple competing priorities, able to go above and beyond for extended periods of time during high demand periods.
• RESOURCEFUL - willing to do whatever it takes to get the job done, find an answer, or solve a problem. Have a high level of comfort with restaurant mechanical systems.

ABOUT YOU

The right person for this role will be tenacious, energetic, and obsessed with creating memorable guest experiences! This person will possess the following competencies:

REQUIREMENTS:

• 5-7 years of experience in multi-unit restaurant operations, multi-city/multi-state a plus
• Proficiency in restaurant operating, back of house, and point of sale systems.
• Advanced understanding of budgetary concepts and procedures.
• Advanced understanding of facilities, maintenance & repair procedures.
• Strong verbal and written communications skills with an ability to clearly articulate concepts and programs to a variety of audiences
• A strong analytical capacity with ability to read and interpret financial statements and train accordingly.
• Proven ability to multi-task and prioritize multiple projects and requests simultaneously with a strong sense of urgency for completion and follow through.
• Proven ability to build solid relationships and work effectively with others at all levels of an organization.
• Track record of successfully scaling brands in a dynamic growth-oriented environment
• History of successful new unit openings and/or brand re-launches
• Proven track record of implementing operational best practices and SOP’s to strengthen the company position
• Proficiency in Microsoft Office and adept with restaurant related systems (POS system and delivery and pickup platforms)
• Multilingual/Multicultural skills a plus

PERKS OF WORKING HERE!

• Competitive compensation
• Paid vacation, sick and federal holidays
• Comprehensive benefits including medical and dental.
• Clear pathway for personal and professional advancement