General Manager

Hands on - General Manager - Job Description

The General Manager oversees all restaurant operations and is responsible for delivering restaurant goals for the location. This role focuses on maintaining high standards of food hygiene, quality control, inventory management, and financial profitability across all locations. Opening experience a huge plus

Essential Job Duties & Responsibilities:

Operations:

• Work with kitchen & floor staff closely.
• Participate in daily service in take out and dine in.
• Coordinating and optimizing FOH and BOH restaurant operations.
• Ensuring compliance with health and safety regulations.
• Ensure that all equipment and procedures are up to code.
• Monitor inventory.
• Solve guest issues.
• Fostering positive guest relations.
• Establishing and maintaining policies and protocols.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Assigns any R&M needed to keep the property in top condition and within budget.
• Oversees all food production to maintain Bondi food and hygiene standards at all locations.
• Works with the VP Operations on ongoing local market appropriate culinary innovation and validation of recipes.

Finance:

• Strong understanding of cost controls - Labor and COGS.
• Develops and implements policies and procedures related to purchasing and inventory control with a goal to maximize efficiency and optimize workflow.
• Maximizes profitability of the culinary department by implementing effective food, supply, and equipment cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Area Manager and VP Operations.
• Ensures COGS are within budget.
• Costs all recipes regularly to ensure profitability targets are achieved.
• Oversees the purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage.
• Implements a waste tracking system, as needed.
• Manages GL accuracy.
• Establishes invoicing procedures and other controls to ensure accuracy; addresses and corrects discrepancies or invoicing issues immediately.
• Enters invoices within 24 hours of receipt and reports any discrepancies to the VP of Operations.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the VP Operations.

Standards:

• Displays knowledge of the Bondi brand, culture, and product.
• Demonstrates the Company's core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintains professional and respectful behavior when in contact with guests, vendors, management, and teammates.
• Presents a polished personal appearance, adhering to company grooming standards.
• Adheres to all company policies and procedures outlined in handbooks, manuals, and other company documents, and complies with federal, state, and local laws and regulations.
• Attends and participates in all scheduled meetings, training sessions, and continuing education activities.
• Takes care of all company property.
• Maintains safety, cleanliness, and sanitation standards.
• Ensures consistency in uniforms, punctuality, guest engagement, situational awareness, and set ups.
• Maintains the highest levels of food hygiene, correct storage, and sanitation standards.
• Develops team members in accordance with Bondi standards.
• Coaches newer team members.

Qualifications:

• 2 years of experience GM experience (Sushi/Japanese Restaurant preferred).
• Food Handlers License.
• Ability to read, speak, understand, and follow written directions, and verbal instructions in English.
• Reachable by email and able to communicate via phone as well; communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required).
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Ability to execute steps of service in adherence with company policy.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent interpersonal and customer service skills.

Job Type: Full-time

Pay: $85, $100,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift availability:

• Night Shift (Required)
• Day Shift (Required)

Ability to Commute:

• Manhattan, NY Required)

Work Location: In person