Restaurant General Manager - NYC

general manager – gjelina nyc

salary range: $95,000.00 to $ per year (doe and state)

we define hospitality as "warmth to strangers" and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences – whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant – we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, hr or food & beverage – we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

we are currently seeking a dynamic and self‑starting general manager who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for fast‑paced brasserie.

general manager is responsible for the leadership of all floor staff, fostering a non‑competitive supportive workplace by having agreements in place with your team members around their goals and encouraging a solution‑driven mindset. This is a hands‑on position where the majority of your working day will involve on‑the‑floor teamwork. You are responsible for maintaining budget targets with weekly meetings to confirm your team's successes.

We want to focus on cultivating an environment that focuses on well informed service and respect for all. The general manager partners with the ceo, director of operations, guest relations manager and executive chef to set, meet, and exceed the goals of the business by ensuring alignment with the mission and core values of the gjelina group.

• to maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.
• to have a positive impact
  , taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
• to be decisive
  , accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• to be motivated and committed
  , approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• to be flexible
  , responding quickly and positively to changing environments.
• to maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

• leads by example; models correct behavior and adherence to company policies and procedures.
• oversees entire operations of the restaurant/location.
• maintains the appropriate profit margin in accordance with the approved pre‑set budget, which entails, but is not limited to, sales goals, cost of goods, labor, expenses, price changes, and waste management.
• coordinates the activities of workers engaged in ordering, processing, and selling of products.
• prepares the weekly and daily work schedules and directs the activities of employees working in the location.
• responsible for controlling labor results, including overtime.
• trains employees in all opening and closing procedures.
• documents all meetings/training and collects employee signatures as required.
• engages and coaches others in a relaxed, hospitality‑focused manner that will, in turn, build sales.
• responsible for the maintenance of inventory control, especially for theft, shrinkage, and storage.
• responsible for conducting inventory, preparing for inventory, and inventory results. Ensure all restaurant service equipment is stocked and up to par.
• responsible for using the tools provided by management to ensure the success of the food service departments.
• knows all cleaning chemicals authorized in the food service area and understands proper usage.
• trains all food service employees on the proper use of cleaning chemicals.
• inspects food and food preparation, including…