Job Summary: The General Manager assumes all responsibilities including developing a team for the entire operation. The General Manager must maintain a high level of excellence in quality, service, cleanliness, consistency, and value to produce the entire operational goals for profit. The General Manager must develop the environment conducive to the development and growth of all other management members and employees. The General Manager is responsible for delegating individual departmental tasks to other management members and is responsible for the results they produce. The General Manager is responsible for ensuring all accounting and administrative duties are performed as prescribed. The individual must also follow all appropriate Company policies and procedures outlined in department training and employee handbook in support of the direction of the restaurant in the context of the restaurant group. The General Manager is an integral part of the Hospitality Team. Responsible for service standards, training staff, product knowledge, and neighborhood outreach for AFURI locations. This position is responsible for providing support, training, and fostering a positive learning environment for the Front of House employees and all employees of AFURI. Works with AFURI USA for franchise training programs, operations and may be asked to assist with some openings. (Some travel may be involved, tbd) This position reports to the Vice President of Hospitality. Reaching "Higher" is a key element in our success. We hire people that are friendly, take pride in what they do and share an affinity for taking care of the guest.

Responsibilities

• Maintain a high level of employee morale and commitment through consistent use of sound employee relations practice creating a Culture of Care environment.
• FOH Operations, managing day to day store operations. Maintains all operational standards.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout the entire restaurant areas.
• Ensure all management and lead team members complete tasks as outlined in their job description.
• Responsible for service standards, training staff, product knowledge and creating a positive learning environment for employees while achieving target labor budget and forecasted sales goals. Evaluates drink and food products to assure that quality standards are consistently attained.
• Employee Development - Responsible for producing and updating training guides for FOH and beverage departments. Provides training and professional development opportunities for FOH staff.
• Maximize Sales through constant emphasis on food & beverage quality, marketing and efficient friendly service.
• All operational cost controls are followed. Maintain controllable costs at minimum levels through proper care of equipment, careful use of cleaning supplies and other controllable items, energy conservation and employee awareness of all areas.
• Maintain labor costs at established budget levels. Manage entire store in such a way to ensure maximum efficiency in order to minimize labor costs. Manages FOH scheduling and staffing requirements.
• Conduct regular inventories and any weekly or semi-monthly inventories as required when costs are not in accordance with the budget. Oversees Smallware Inventory, Ordering and Updating.
• Ensure all accounting data is properly forwarded to the home office accounting department. Establish and maintain company cash handling policies and procedures, ensuring all procedures are followed by management members and employees.
• Reviews (daily and biweekly) and submits payroll.
• Responsible for security and safety procedures closing the restaurant: ensuring all doors are locked, alarms are set.
• Comply with all local, state, federal and Company wage, hour and employment laws.
• Maintain the store in safe working condition at all times, constantly encouraging employees to work safely and immediately correcting any unsafe conditions.
• Ensure all employees have required employment documents completed and properly filed:
• Ensure that only authorized products are ordered and used from authorized vendors.
• Ensure the use of an effective inventory control program for the ordering, receiving, and storage of all products.

Qualifications

• Must be able to explain and demonstrate the essential functions of the job, with or without reasonable accommodation.
• Knowledge of applicable laws and regulations
• Able to obtain a valid food service permit.
• Up to date on all OLCC laws for safe and proper serving of alcoholic beverages; as well as ID procedures and acceptable forms of ID.
• LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical.
• COMPUTER SKILLS Working knowledge of various computer software programs.
• MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, and the use of basic algebra. procedures, or governmental regulation
• Must be able to work a variety of scheduled shifts, based on the needs and volume of the operation

(example: late hours, holidays, weekends, etc.).

Physical Requirements:

• Must be able to continuously stand and lift up to 10 pounds.
• Must be able to frequently walk, bend, and reach overhead.
• Will occasionally lift to 50 pounds.

Job Type: Full-time

Pay: $75,000.00 - $110,000.00 per year

Experience level:

• 6 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Restaurant management: 4 years (Required)

Ability to Relocate:

• Brooklyn, NY 11249: Relocate before starting work (Required)

Work Location: In person