General Manager

Frevo NYC; New York (NY); On-site; USD 120,000 - 140,000; Full time

Job summary

A thriving fine-dining establishment in NYC seeks a passionate General Manager. In this role, you'll recruit, train, and lead a vibrant team while managing operations and guest relations. Ideal candidates will bring strong leadership and wine knowledge to ensure a superb dining experience.

Qualifications

• Minimum 2 years in supervisory roles at fine dining establishments.
• Infectious positive attitude with excellent communication skills.
• Experience with reservation systems like Tock or Resy.

Responsibilities

• Assist in staff recruiting and develop onboarding program.
• Prepare and conduct daily briefings for service teams.
• Negotiate and manage private events hosted at the restaurant.

Skills

Attention to detail

Organizational skills

Communication abilities

Wine knowledge

Job description

This range is provided by FREVO. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$120,000.00/yr - $140,000.00/yr

Direct message the job poster from FREVO

A successful fine-dining establishment in downtown New York City is seeking a rising star in hospitality for its General Manager role.

About the Role

This opportunity is suited for a driven and detail-oriented individual eager to join a vibrant, dynamic team with significant growth ambitions in the New York City restaurant industry.

Responsibilities

• HR: Assist ownership in staff recruiting and develop a successful onboarding program and employee relations tracking system.
• HR: Keep track of employee performance, documenting significant events on employee performance at work.
• Operations: Keep the existing training and onboarding procedures and service and dining room setup/cleaning procedures up to date with all changes and upgrades made.
• Daily Briefing: Prepare and conduct daily briefings with precision, finding creative ways to motivate and train the service and kitchen teams.
• Training: Responsible for training and onboarding new staff members.
• Purchasing/Inventory: Handle orders, inventory, and cost reporting as required.
• POS Maintenance: Stay current with updates, replacements, and necessary updates.
• Guest Relations: Build rapport, manage guest preferences and notes on Tock, and follow up with guests as needed.
• Reservations: Become familiar with Reservations OS, supervise Host/Maître d’, and communicate to enhance app usage and optimize seating. Responsible for overseeing guest communications on our reservation email.
• Food Menu Updates: Maintain up-to-date food descriptions available for the team and work with the culinary team on updates related to allergies and restrictions.
• Private Events: Negotiate, Organize, and Manage Private Events hosted at the restaurant. Assist ownership in finding ways to develop private event business.
• Reporting: Provide ownership with accurate weekly and monthly reports on operations and staff performance as required by ownership.
• Closing: Responsible for closing the restaurant (rotating with other team members), keeping Closing procedures up to date, ensuring the facility's security, and checking for gas/hood/appliances upon departure.
• Customer Complaints: Handles complaints or issues positively, notifying ownership whenever necessary.
• Adheres to high standards of cleanliness.
• Upkeep: Maintains the property, all service tools, crockery, glassware, and cutlery in top condition.
• Assists other stations or areas of the restaurant as needed.
• Must be able to lift heavy boxes (at least 50 lbs).
• Ability to walk, stand, and bend for extended periods of time over multiple floors.
• Occasional kneeling, bending, crouching, and climbing are required.
• Available to work weekends, nights, and holidays as the business dictates.
• Food safety knowledge.
• Assist ownership with PR / Communication / Marketing initiatives as necessary – Creation of Email Blasts, Creation of Video or Photo Content, Copy for any support documents, etc.

Qualifications

• A minimum of 2 years in supervisory roles at fine dining establishments, particularly those with Michelin awards or similar recognition.
• Infectious positive attitude, meticulous attention to detail, excellent organizational skills, and very strong communication abilities.
• Candidate must have the ability to bring the teams together through excellent communication and people skills.
• Experience managing reservation systems (Tock or Resy preferred), including day-to-day availability and reservation scheduling.
• High Proficiency in handling reservations, email communications, and private event inquiries.
• Solid floor experience, including serving and recommending wine bottles, wine by the glass (BTG), and wine pairings.
• Substantial wine knowledge with the ability to perform wine service in the absence of sommeliers.
• Comfortable discussing various grapes, wine regions, and prominent wine appellations.
• Exceptional presentation and interpersonal skills.
• Extensive and expanding knowledge of the restaurant industry.
• A genuine passion for the restaurant and a continual curiosity about the food and wine world.
• Good Microsoft Office skills, including Excel, PowerPoint, and Word, and excellent printing skills.
• Proficiency in other computer skills such as Toast, Mailchimp, Resy, and Adobe.
• Preferred but can be obtained during employment: NYC DOH Food Protection Certificate.

Required Skills

• Meticulous attention to detail
• Excellent organizational skills
• Very strong communication abilities
• Experience managing reservation systems
• High proficiency in handling reservations and communications
• Solid floor experience
• Substantial wine knowledge
• Exceptional presentation and interpersonal skills

Preferred Skills

• NYC DOH Food Protection Certificate (can be obtained during employment)

Pay range and compensation package

Compensation: Salary ($120,000.00 - $140,000.00)

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management, Human Resources, and Customer Service

• Industries

  Hospitality, Restaurants, and Food and Beverage Services

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