General Manager

Crew; New York (NY); On-site; USD 80,000 - 100,000; Full time

Job summary

Crew is looking for an exceptional General Manager to lead operations in a high-volume restaurant environment. The ideal candidate will be responsible for ensuring guest satisfaction, managing staff, and optimizing financial performance while maintaining high standards throughout the establishment.

Benefits

Commuter Benefits

Paid Safe and Sick Leave

Employee Discount

Qualifications

• Minimum 3 years of experience in a General Manager role.
• Experience managing 30+ hourly employees in a high-volume setting.
• Strong financial acumen including budgeting and P&L management.

Responsibilities

• Oversee all operations and address issues to maintain service standards.
• Lead team training and ensure adherence to company protocols.
• Manage financial performance through effective budgeting and oversight.

Skills

Leadership

Problem-solving

Financial Management

Team Development

Guest Service

Operational Oversight

Tools

Toast POS

Job description

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Base pay range

$80,000.00/yr - $100,000.00/yr

We are seeking an exceptional General Manager with elevated, high-volume restaurant experience to lead the award-winning Crew.

DETAILS

Job Overview

Position Summary

The General Manager is an ambassador to our community and is responsible for ensuring a safe and productive environment, an exceptional guest experience, and leading the entire FOH and BOH operations. This role acts as a role model, leader and problem solver who makes informed decisions. Ultimately, the GM is accountable for managing the workforce in a timely and thoughtful manner in order to achieve maximum financial and experiential results.

Essential Duties & Responsibilities

Operational Oversight

• The ideal candidate will serve as a positive and influential figure within the restaurant, prioritizing the success of the business, leading by example, consistently boosting morale, and actively enhancing their team's performance.
• Taking ultimate responsibility for overseeing and managing all aspects of the restaurant's operations. Proactively addressing issues, solving problems, upholding exceptional service standards, and fostering positive morale throughout.
• Applying professional judgment; taking accountability for decisions, consequences, and outcomes that affect staff, costs, and/or service quality while always acting in the best interest of the venue and company.
• Generating and completing daily reports and checklists to ensure compliance in all areas, oversee essential set up tasks, surpass our standard of excellence in cleanliness and presentation, monitor uniform and staff attendance, address daily service topics and ensure overall operational efficiency.
• Maintaining and enforcing exceptional cleanliness standards in accordance with company standards.
• Conduct regular walk-throughs of facilities to ensure adherence to Department of Health regulations, addressing potential issues promptly. Adhering to standards including personal hygiene and health guidelines; enforce the practice for proper food preparation, handling techniques, and DOH safety guidelines.
  
  

Team Leadership & Development

• Develop and implement comprehensive training programs to enhance team skills and accountability.
• Acknowledging and utilizing the strengths of assistant management to achieve overarching objectives in line with company goals.
• Ensuring all employees adhere to company standards, policies and protocols with a zero-tolerance approach, maintaining a professional stance; taking disciplinary action when appropriate.
• Strictly following and enforcing the safety protocols outlined in the company safety plan
• Lead by example, enforcing policies on uniforms, attendance, safety, and hygiene while maintaining high morale and motivation.
  
  

Guest Experience

• Building and maintaining exceptional guest service across all areas, addressing internal shortcomings and dissatisfied guest concerns proactively, and escalating significant issues to upper management when necessary.
• Learning and executing established service protocols in all departments and working closely with the Director of Operations to execute continual staff training, striving to enhance service levels and achieve a standard of excellence that surpasses expectations.
• Ensure exceptional service by proactively addressing guest concerns and resolving issues efficiently.
• Consistently exceed guest expectations through meticulous planning, execution, and follow-up.
  
  

Financial Management:

• Monitor COGS and implement strategies to optimize spending while maintaining quality standards.
• Drive financial performance by aligning departmental spending with organizational goals.
• Oversee forecasting and budgeting processes, including short-term projections and long-term financial planning.
• Manage P&L metrics and ensure timely reporting of financial performance.
• Proposing, implementing, and executing strategies to foster business expansion and growth.
• Conducting and overseeing precise cash handling by all staff and management, ensuring accurate reconciliation, and facilitating timely bank deposits.
  
  

Scheduling & Staffing

• Recruit, onboard, and train all hourly personnel, ensuring alignment with company standards and fostering a culture of excellence.
• Overseeing scheduling to ensure sufficient staffing coverage for all operational roles including both hourly and management positions.
• Taking ownership of your team by recruiting, hiring and training all hourly staff in alignment with company policy and standards.
• Monitoring precise daily time keeping for all hourly employees, with thorough verification on a weekly basis.
• Develop staffing schedules that balance operational needs with budgetary constraints, ensuring adequate coverage for all roles.
• Monitor and verify timekeeping records for hourly employees to ensure accuracy and compliance.
• Adapt schedules flexibly to meet the demands of dynamic catering operations.
  
  

Inventory & Vendor Management

• Performing comprehensive venue-wide inventories of beverages and supplies, utilizing approved company technology and adhered to strict deadlines
• Execute precise inventory management, ensuring accurate tracking of catering assets, food and beverage supplies, and equipment.
• Develop and maintain professional relationships with vendors to ensure procurement aligns with quality, cost, and compliance standards.
  
  

Continuous Improvement

• Facilitate regular meetings with leadership to evaluate operational processes, financial performance, and upcoming events.
• Assess internal and external feedback to identify opportunities for improvement in quality, service, and operations.
  
  

Technology Utilization

• Leverage company systems to manage scheduling, reporting, and operational efficiency.
• Maintain accurate records for HR documentation, inventory, and daily reporting.
  
  

Minimum Qualifications

Tier 1 - Up to $110,000

• At least 3 years of successful experience in a General Manager role overseeing annual revenues of $3 million or more
• Experience managing a team of 30+ hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of recruiting and training Assistant General Managers, providing strategic oversight, and effectively delegating tasks
• Robust knowledge of back-of-house operations, coupled with a proven history of cultivating strong relationships with kitchen management and staff
• Demonstrated proficiency in successfully opening new restaurants
• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Strong technology systems experience including proficiency in Toast POS, Resy, and scheduling systems
• Inventory expertise. Financial comprehension of variance analysis, ordering and organizational practices.
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Exceptional problem-solving and decision-making skills
• Comprehensive knowledge and understanding of prevalent HR concerns and best practices in manager-to-employee relations
  
  

Tier 2 - Up to $100,000

• At least 1 year of successful experience in a General Manager role overseeing annual revenues of $3 million or more
• Experience managing a team of 20+ hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of providing strategic oversight, and effectively delegating tasks to assistant GM(s)
• Robust knowledge of back-of-house operations, coupled with a proven history of cultivating strong relationships with kitchen management and staff
• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• Demonstrated proficiency in inventory management, ordering and procurement.
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Exceptional problem-solving and decision-making skills
• Comprehends the dedication and time commitment required to open a restaurant.
  
  

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during the entire shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 50 pounds.

ENVIRONMENT

Company Culture

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

POLICY

Equal Opportunity Employer

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

We use E-Verify to confirm the identity and employment eligibility of all new hires.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. See employee handbook for a comprehensive list of all employee benefits, and refer to plan documents for all specifics, rules, and requirements of plans - above info is highlight information only and is subject to eligibility provisions, and the content of plan and documents. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Benefits

• Commuter Benefits
• Paid Safe and Sick Leave
• Employee Discount
  
  

More detail about Crew part of Crew, please visit https://culinaryagents.com/entities/132115-Crew

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Contract

Job function

• Job function

  Management

• Industries

  Restaurants

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