General Manager

GK Brands NY,NJ and FL; New York (NY); On-site; USD 55,000 - 90,000; Full time

Benefits offered by this job

Performance-based bonus

Job summary

GK Brands NY,NJ and FL is seeking a Restaurant Manager to oversee planning, training, and leadership to meet sales, service, quality, and sanitation goals. You will ensure staff perform to standards, manage cash, and drive customer satisfaction while maintaining safety and compliance across multiple locations.

The role requires a minimum associate degree in Hospitality and at least 3 years in management, plus a NYC Food Handler Permit/ServSafe Manager certification.

Qualifications

• Minimum associate degree in Hospitality, Supervisory Management or equivalent.
• At least 3 years of management-level experience.
• Current NYC Food Handler Permit/ServSafe Manager certification required.

Responsibilities

• Oversee planning, organizing, training, and leadership to achieve objectives in sales, costs, retention, customer service and satisfaction.
• Ensure customers feel welcome and receive responsive, friendly service at all times.
• Ensure food and products are prepared and served according to recipes, portions, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, facility appearance, and sanitation through training and leadership.
• Control cash and other receipts by adhering to cash handling procedures.
• Make employment and termination decisions with owner, franchise consultant, and HR department.
• Fill in to maintain customer service standards and efficient operations.
• Develop staff in all areas of professional development.
• Prepare required paperwork in an organized and timely manner.
• Ensure equipment is clean and maintained through inspections and preventive programs.
• Ensure deliveries and receiving meet standard policies and procedures.
• Oversee and ensure performance appraisals follow policy and timing.
• Schedule labor matching anticipated activity and labor cost objectives.
• Enforce policies, rules, and procedures and administer corrective action when needed.
• Comply with health, safety, and labor regulations for staff and guests.
• Develop and carry out restaurant marketing and promotional campaigns.
• Handle any other duties as assigned.

Skills

Service knowledge

Cash handling

POS operation

Physical stamina

Education

Associate degree in Hospitality

Supervisory Management degree

ServSafe Manager certification

Job description

JOB SUMMARY: Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, customer service and satisfaction, food quality, cleanliness and sanitation of the restaurant.

RESPONSIBILITIES:

• Thoroughly understand all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all customers feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures per restaurant policies and procedures.
• Make employment and termination decisions in conjunction with the owner, franchise consultant, and the human resources department.
• Fill in where needed to ensure the maintenance of customer service standards and efficient operations.
• Continually strive to develop staff in all areas of professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are received in the correct unit count, and condition and deliveries are performed per the standard operating receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity and ensure adequate staffing and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Any other duties that may be assigned

Page Break

EDUCATIONAL REQUIREMENTS AND EXPERIENCE

• A minimum of an associate in Hospitality, Supervisory Management or equivalent.
• A minimum of three (3) years of experience at the management level.
• A current NYC Food Handler Permit/ServSafe Manager certification mandatory.

SKILLS REQUIREMENTS

• Have a sound knowledge of service and food and beverage, generally involving at least three years operating at a management level.
• Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
• Possess excellent math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week, if necessary.

HYGIENE AND DEPORTMENT

• Cover hair at all times.
• Wear the proper uniform, including name tag, at all times.
• Ensure that nails are kept short and clean - no nail polish.
• Exhibit good hygiene at all times.
• Wear full shoes at all times - No slippers.

PERFORMANCE CRITERIA

This job is satisfactorily performed when:

• Sales targets are achieved.
• The profitability goal of the restaurant is achieved and maintained.
• The restaurant maintains excellent assessment ratings
• Customers are provided with the highest level of service, and there is repeat business because of this factor.
• A high level of initiative, flexibility, and dependability is displayed at alltimes
• The job is performed with professionalism and integrity.

Bonus & Incentive Compensation

The Restaurant Manager is eligible to participate in a performance-based bonus program aligned with the financial and operational success of the restaurant. This program is designed to drive accountability, profitability, and execution excellence.