General Manager High Volume Lounge & Rooftop NYC | New York, NY

reputation and act as a management representative to group clients. The General Manager will work under the guidance of leadership team todevelop, implement, and monitor effective and compliant processes and procedures inalignment with company culture and philosophy.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Financial: Drive all revenue streams to ensure profitability meets and exceed budgetedfinancial goals. Develop accurate plans from profit and loss analysis. Ensure they areimplemented with appropriate follow through. Monitor and edit weekly payroll. Oversee completion of other daily administrative tasks, including, payroll, petty cash, reservation requests, and guest complaints.

Produce and publish the daily analysis/report of sales and reservations activity. Service: Participate in and drive preopening responsibilities, inclusive of establishing SOPs, manuals, training documents.

Ensure the highest quality service to guests at all times. Maintains integrity of service, tables while on floor to solicit feedback. Responsible for final determinations on the floor regarding service quality as well as guest complains Meet the expectations and requirements of our guests, always acting with theirsatisfaction in mind. Establish and always maintain effective relationships with guests & hotel toensure excellent service. Collaborate with mixologist and ensure the implementation

of a quality birdtailand wine program. Assisting in developing a cohesive team of managers and staff who are workingtowards the common goals of the restaurant, bar/lounge, and catering.

Ensure quality in all aspects of the restaurant, including the food, beverage, service and physical structure. Maintain high standards in all areas of security, safety, cleanliness, and sanitation. Assist with the daily upkeep of the physical property pertaining to F&B by conducting daily walk-throughs of the restaurant, event space and bar/lounge to determine areas that require attention, cleaning, or repair. Pro-actively seek out potential problems. Make consistent decisions in the best interest of the guest, the employees, and the hotel.

Remain alert to all aspects of the operation focusing attention appropriately based on need. Oversee all aspects of purchasing within the F&B operation. Organize and oversee monthly inventory for FOH operating supplies in conjunction with the Executive Chef, culinary team and FOH managers. Utilize all necessary technology platforms to develop reports as requested by the Director of Operations. Provides reservation system administration, including programming to maximize guest reservations while ensuring FOH and BOH maintain appropriate controls.

Compile a weekly guest complaint log for the Director of Operations. Ensure continuous database maintenance in appropriate platforms. Ensure employee information is properly entered in time keeping and sales systems. Liaise with the Director of Sales & Marketing & Media to develop special promotions for seasonal marketing opportunities. Organize and manage departments during pre-openings. Maintain appropriate staffing levels based on business levels and sales; remain abreast of any changes which may impact staffing needs. Achieve and maintain a grade of " A" by NYC Health Department.

Staff Management: Liaise with Human Resources to ensure all on-boarding documentation, payrollinformation and other new hire paperwork is completed in a timely manner. Interview, hire, evaluate, conduct performance coaching & counseling andperformance evaluations of direct reports. Develop, train and mentor direct reports, acting as a resource to them andidentifying opportunities for growth, development, and retention. Responsible for recommending or conducting disciplinary action, includingtermination, of staff as necessary according to HR company standards. Create labor schedules and monitor staffing levels.

Recommend staffing needsaccording to business levels. Develop necessary training programs for direct reports including training andservice manuals. Promote and maintain positive working relationships and create a teamenvironment with managers and associates, banquet managers andassociates and owners of the venue. Maintain positive relationships with approved vendors. Assist staff in the completion and processing of time off in accordance with standard operating procedures. Ensure compliance with all federal, state, and local regulations as they pertain to health, safety and labor.

General: Attend and participate in all scheduled meetings and training sessions. Know and follow all emergency and safety procedures. Direct associates in completion of tasks as designated by assignment sheets and/or needs. Standards: Always practice Caring Culture. Protect the assets of the property. Maintain professional behavior when in contact with guests and associates. Follow Policies and Procedures in training manuals and associate handbook. Always remember we are in a partnership with our guests, fellow associates, and owners to provide quality service and profitability.

Regular attendance in conformance with the company standards is essential to the successful performance of this position. Must have the ability to read, speak and understand English, and to follow written directions and verbal instructions in English Ability to work productively and cooperatively in high volume, fast paced, high pressure environment, and be able to lead and respond efficiently to unanticipated problems Qualifications: 3 + years management experience in a quality restaurant/hotel operation. Prior private dining and/or catering experience preferred. Degree in business field preferred.

Knowledge of New York State Health and Sanitation Guidelines. Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints. Must be creative, innovative, and proactive. Must be detail oriented and perform work accurately and timely. Proficient computer skills necessary including Microsoft Office. Financial management cost controls, food and labor cost management experience required. Ability to effectively, professionally, and respectfully communicate with co- workers, supervisors, vendors, and clients. Able to work a flexible schedule in order to accommodate business levels (weekend and holiday availability required).

We will endeavor to providereasonable accommodations for sincerely held religious beliefs. Physical Demands: The physical demands described here are representative of those that must be met by anemployee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities toperform those essential functions. While performing the essential duties of this job, the employee is regularly required to: Lift and carry up to 50 pounds.

Frequently stand, walk, reach, bend, stoop, push, pull, and kneel. Handle heavy equipment and machinery. Exert well-paced mobility for periods of up to 12 hours per day and at least 60hours per week. Frequently utilize the stairs, often while lifting and carrying heavy foodcontainers. Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.