General Manager

About CORE :

At CORE : we curate a global community of unlike-minded individuals united by their courage to defy definitions. Our members and Partners are relentlessly curious world builders, change makers, visionaries, leaders, and agents of transformation, who come from a range of thirteen distinct industries.

As a community, we are committed to our collective performance, powered by dynamic engagement and exchange.

CORE : New York is a private members' community that celebrates and showcases the best of art, entertainment, and culture.

Our mission is to inspire, connect, and engage our community through unique programming and events that span multiple disciplines.

Responsibilities & Duties :

• Work directly with the F&B Director to develop and execute strategies to achieve operational goals.
• Function as the management representative chiefly responsible for the day-to-day supervision of all Front of House.
• Directly supervise and oversee the work of all partners, including the Front of House Managers, and hourly partners. Schedule all Front of House partners.

Interview and hire Front of House staff based on the assessment of labor allocation and budget.

• Anticipate members’ needs, respond promptly, and acknowledge all members.
• Plan the work of all Front of House partners, assign work, and make changes to assignments and priorities based on an independent assessment of the restaurant's needs, the present volume of business, peak periods, the receipt of new inventory, the sales opportunities perceived, and other factors deemed pertinent.
• Be physically present on the floor during all meal periods to ensure service standards are met.
• Approve time records and overtime requests of restaurant partners to meet the restaurant's needs.
• Manage the restaurant and the quality of work performed by all partners.
• Leads motivating, enthusiastic, educational pre-shift meetings.
• Communicate with BOH regarding the pace of service, special needs, and general guest satisfaction.
• Ensure proper hygiene of partners, cleanliness of the restaurant, and compliance with all applicable health standards.
• Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant.
• Implement and enforce company guidelines against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the CORE : ’s equal opportunity standards.
• Manage all allocated cost projections and forecasts.
• Direct partners in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.

Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.

• Evaluate and review the performance of Front of House partners both formally by conducting "one on one" evaluations and informally on a quarterly basis with all salaried.
• Utilize coaching and counseling, as part of managerial discretion, as a tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written, suspensions, and terminations.
• Re-train partners as necessary and appropriate and orient new partners regarding CORE : and restaurant steps of service, guidelines and expectations regarding performance.
• Coach employees to improve and maximize performance, commitment to CORE : , and commitment to quality and service.
• Teach and motivate partners regarding service skills, techniques, knowledge of product, and performance standards.
• Stimulate productivity and solid performance by restaurant partners through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment.
• Maintain knowledge and understanding of employment laws, such as employment discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management duties in a fair and lawful manner.
• Is capable of mentoring and leading partners in an inspiring and constructive manner, with the ability to teach Front of House operations to managers and hourly partners.
• A complete understanding of restaurant financials as it relates to revenue, costing, labor, controllables, non-controllables, and the ability to affect change in all areas, to increase sales and productivity.

Experience and Qualifications :

At least 5 years of Management experience, with at least 3 years as General Manager in an upscale / fine dining establishment.

Michelin Star or New York Times rated experience preferred.

• Strong knowledge and attention to detail on Front of House operations including staff supervision, inventory controls and food / labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Strong, proven analytical capabilities including budgetary and financial acumen.
• Exhibits excellent verbal and written communication skills.
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect.
• Self-disciplined, shows initiative, possesses leadership ability and is outgoing.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands including weekends and holidays.
30+ days ago