OWERY GROUP MANAGER JOB DESCRIPTION

Summary

The General Manager directs and coordinates the activities of the Restaurant to obtain optimum guest service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through supervision of subordinate managers. 

Essential Duties & Responsibilities

General Management

• Achieve budgeted and forecasted sales and profitability goals through effective leadership of the Restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps assistant managers informed of budget and forecasted goals and performance
• Analyze and recommend methods for containing or reducing costs and increasing sales to build the business
• Monitor all food and beverage products to ensure compliance with Restaurant standards and specifications
• Enforce Restaurant standards, policies and procedures, including sanitation, safety, dress codes, and cash handling
• Operate with integrity as it pertains to the well-being of the Assistant Managers, employees, guests and Restaurant
• Oversee training for Assistant Managers to ensure the development of their leadership skills, customer service skills, company philosophy, menu knowledge and point-of-sale knowledge
• Maintain a positive employee relations environment. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluate departmental and subordinate performance against established standards, goals and objectives
• Maintain a clean and safe physical environment through timely repair and upkeep. Educate Assistant Managers and hourly staff on sanitation and food-handling procedures to all employees
• Fulfill all record-keeping and administrative requirements, including financial records and employee files and correspondence
• Demonstrate positive interpersonal skills with guests and staff
• Exhibit positive body language
• Function as a supportive team member to all staff
• Acknowledge team members by their names
• Foster a connection with the guest to maintain and build regular guests

Supervisory Responsibilities

• Supervises Assistant Managers and hourly employees in accordance with the organization's policies and applicable laws
• Responsible for overall direction, coordination, and evaluation of the FOH
• Interviews, hires and trains employees
• Plans, assigns and directs work; appraises performance and rewards, disciplines and coaches employees
• Addresses complaints and resolves problems in a timely manner
• Communicates effectively to Bowery Group leadership, fellow managers and all employees, vendors, guests and other members of the public

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty. The right candidate must be able to mulit-task and work at a pace sufficient to meet deadlines. General Managers must demonstrate reliable attendance and have full-time, flexible availability for any shift, any day of the week. The requirements listed below are representative of the knowledge, skill and capabilities required. Reasonable accommodations may be made to enable individuals with disabilities to meet the requirements.

Education & Experience

• Minimum 3 years progressive management experience in high-volume, full-service restaurants. Experience must include supervisory and cost control responsibilities
• College degree preferred 

Language Skills

• English fluency
• Ability to read,analyze and interpret general business documents, periodicals, technical manuals and government regulations.
• Ability to write reports, business correspondence and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, staff, guests and the general public
• Some Spanish language skills preferred

Math Skills

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios
• Facility with spreadsheet applications and the manipulation and analysis of data 

Reasoning Skills

• Ability to solve practical problems and deal with various situations where only limited standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
• Ability to consistently exercise judgment and discretion 
• Ability to multitask and work at an appropriate pace, and to meet deadlines

Physical Capabilities

• Ability to stand and walk
• Bi-Lateral manual dexterity as required to handle, touch and feel, and reach with hands and arms 
• Ability to talk and hear clearly
• Ability to stoop, kneel and crouch
• Ability to taste and smell
• Ability to frequently lift and/or move up to 20 pounds 
• Ability to utilize close, distance, color and peripheral vision, as well as depth perception and to adjust focus

Industry Knowledge

• Knowledge of beer styles and service
• Knowledge of wine varieties and service
• Proficiency with Resy, Aloha and Harri