POSITION SUMMARY: The General Manager manages the restaurant operations; interacting with guests, managers, chefs and team members in a hospitable manner to ensure the guests are having an exemplary dining experience and team members a positive work experience. The General Manager supervises and coordinates the activities of managers, chefs and team members to ensure the restaurant is running efficiently and profitably according to Black Tap Craft Burgers & Beer brand standards.

ESSENTIAL DUTIES: Some of the essential duties include, but are not limited to:

• Coordinates and supervises daily front of the house and back of the house restaurant operations.
• Ensures the delivery of superior service, maximizing guest satisfaction.
• Understands all food and beverage items offered, including ingredients, methods of preparation and proper service; and safeguards quality and consistency of all menu items – food specifications, recipes, plate presentations, and quality.
• Regularly interacts with guests to ensure an exceptional experience and repeat visits.
• Maintains and organizes a clean restaurant, both front and back of house by regular walk throughs and follow up on regular cleaning and maintenance.
• Observes and maintains daily condition of all physical facilities, furnishings and equipment in all areas and makes recommendations for corrections and improvement as needed.
• Responds efficiently and accurately to guest concerns.
• Controls operational costs and identify measures to cut waste in the areas of food, beverage, labor and supplies.
• Effectively orders and maintains inventory of food, beverage and supplies.
• Ensures all Black Tap cash handling procedures (safe deposits, ringing of items, team member check outs, issuing banks etc.) are followed.
• Develops and implements local store marketing programs in order to build revenues and sales volume.
• Interviews and selects new Team Members with Black Tap success characteristics.
• Trains new and current employees on Black Tap guest service practices.
• Coaches and develops managers, chefs and team members, providing feedback in a timely and frequent manner to improve performance and productivity.
• Ensure that team members at all levels of responsibility are treated fairly and consistently to achieve high morale and minimum turnover: promote teamwork and foster harmonious working climate.
• Prepare and post effective team member work schedules to reflect operating forecasts and to ensure that team members are scheduled within the given budgetary parameters.
• Ensures follow through on Black Tap policies and procedures that will maintain future restaurant operations.
• Maintains a healthy environment by following, and enforcing health and safety standards and procedures and complying with legal regulations.
• Ensures follow through on all Human Resources administration (i.e. New Hire Paperwork, registering Team Member accidents) and compliance.
• Supports compliance with federal, state and local regulatory laws and licenses: health department, state worker's compensation act, unemployment, discrimination, immigration, employee files and documentation, liquor licenses, employee notification posters, occupancies and fire regulations.
• Ensure the safety and security of the facility and employees and respond properly to any emergency.
• Promotes the brand in the local community through word-of-mouth and restaurant events.
• Effectively utilize several different computer applications to communicate, generate information, analyze data and place orders.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• High school diploma or GED required. College degree preferred.
• At least Five (5) years of restaurant management experience. A combination of full service and quick service restaurant management experience preferred.
• Experience managing a beverage program preferred.
• Proficient in Microsoft applications (e.g. Word, PowerPoint, Excel, Outlook, etc.).
• Must be technically competent in all aspects of restaurant operating systems.

Licenses and Certifications:

• Food Sanitation Certificate (approved by local law)
• Alcohol Awareness Training Certification (approved by local law)

Skills and Abilities:

• Business acumen regarding unit level profitability and restaurant industry knowledge.
• Effective verbal and written communication skills. Ability to read and interpret documents such as procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of people.
• Ability to apply basic math concepts of addition, subtraction, division and multiplication.
• Must be able to effectively manage giving developmental and positive feedback to team members on a daily basis.
• Ability to gather information, analyze data (including cost of goods sold, labor cost, menu mix and sales) and solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Approachable and accessible; develops and maintains effective relationships with all departments and team members; strong guest focus.
• Ability to plan, organize and manage multiple priorities in a fast-paced environment; strong time management skills.
• Highly flexible; demonstrates the ability to change directions quickly and re-set priorities.
• Personal characteristics should include high energy, sense of urgency, resilience, reliability, strong listening skills, high integrity, strong sense of discretion, good judgment and self-motivation.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload, gain additional experience to further the individual’s professional development.

Black Tap is an equal opportunity employer.

Black Tap Craft Burgers & Beer:
SoHo NYC in the 80’s and 90’s. Our ‘hood was one of squeegee men and subway tags. Of working artists in spattered studios. Of boomboxes, blasting Run DMC, Tribe, De La Soul. It was a legendary neighborhood - of art, and of craft. Where just walking down the street was an immersive experience.

Black Tap is keeping that timeless NYC vibe alive, all over the world. Everything you see, taste, hear and feel - is fresh, fun and familiar. Full of the street art we love. The music we live for. The fun-to-be-with people who bring it, every day.

And the food? Well, the food’s just off the hook. We’ve got an A-list of legendary burgers that sweep awards like Meryl Streep. Outrageous CRAZYSHAKE® that nearly break the internet on a regular basis. Wings that wow with flavor. Veggie options that raise the game. And, of course, a beer list worthy of our name.

We’ve grown a lot from our first “OG” spot on SoHo’s Broome Street. We’re rocking more iconic spaces in NYC, the Vegas strip, Disneyland, Bahrain, Kuwait, Singapore, Switzerland, the UAE, and many more in the works. Despite being in very different cities and cultures, we share one singular vision: We aim to deliver so much more than a dope meal. We bring a full-on experience. A photo op. A memory. A rare moment of awesome. 

POSITION SUMMARY: The General Manager manages the restaurant operations; interacting with guests, managers, chefs and team members in a hospitable manner to ensure the guests are having an exemplary dining experience and team members a positive work experience. The General Manager supervises and coordinates the activities of managers, chefs and team members to ensure the restaurant is running efficiently and profitably according to Black Tap Craft Burgers & Beer brand standards.

ESSENTIAL DUTIES: Some of the essential duties include, but are not limited to:

• Coordinates and supervises daily front of the house and back of the house restaurant operations.
• Ensures the delivery of superior service, maximizing guest satisfaction.
• Understands all food and beverage items offered, including ingredients, methods of preparation and proper service; and safeguards quality and consistency of all menu items – food specifications, recipes, plate presentations, and quality.
• Regularly interacts with guests to ensure an exceptional experience and repeat visits.
• Maintains and organizes a clean restaurant, both front and back of house by regular walk throughs and follow up on regular cleaning and maintenance.
• Observes and maintains daily condition of all physical facilities, furnishings and equipment in all areas and makes recommendations for corrections and improvement as needed.
• Responds efficiently and accurately to guest concerns.
• Controls operational costs and identify measures to cut waste in the areas of food, beverage, labor and supplies.
• Effectively orders and maintains inventory of food, beverage and supplies.
• Ensures all Black Tap cash handling procedures (safe deposits, ringing of items, team member check outs, issuing banks etc.) are followed.
• Develops and implements local store marketing programs in order to build revenues and sales volume.
• Interviews and selects new Team Members with Black Tap success characteristics.
• Trains new and current employees on Black Tap guest service practices.
• Coaches and develops managers, chefs and team members, providing feedback in a timely and frequent manner to improve performance and productivity.
• Ensure that team members at all levels of responsibility are treated fairly and consistently to achieve high morale and minimum turnover: promote teamwork and foster harmonious working climate.
• Prepare and post effective team member work schedules to reflect operating forecasts and to ensure that team members are scheduled within the given budgetary parameters.
• Ensures follow through on Black Tap policies and procedures that will maintain future restaurant operations.
• Maintains a healthy environment by following, and enforcing health and safety standards and procedures and complying with legal regulations.
• Ensures follow through on all Human Resources administration (i.e. New Hire Paperwork, registering Team Member accidents) and compliance.
• Supports compliance with federal, state and local regulatory laws and licenses: health department, state worker's compensation act, unemployment, discrimination, immigration, employee files and documentation, liquor licenses, employee notification posters, occupancies and fire regulations.
• Ensure the safety and security of the facility and employees and respond properly to any emergency.
• Promotes the brand in the local community through word-of-mouth and restaurant events.
• Effectively utilize several different computer applications to communicate, generate information, analyze data and place orders.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• High school diploma or GED required. College degree preferred.
• At least Five (5) years of restaurant management experience. A combination of full service and quick service restaurant management experience preferred.
• Experience managing a beverage program preferred.
• Proficient in Microsoft applications (e.g. Word, PowerPoint, Excel, Outlook, etc.).
• Must be technically competent in all aspects of restaurant operating systems.

Licenses and Certifications:

• Food Sanitation Certificate (approved by local law)
• Alcohol Awareness Training Certification (approved by local law)

Skills and Abilities:

• Business acumen regarding unit level profitability and restaurant industry knowledge.
• Effective verbal and written communication skills. Ability to read and interpret documents such as procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of people.
• Ability to apply basic math concepts of addition, subtraction, division and multiplication.
• Must be able to effectively manage giving developmental and positive feedback to team members on a daily basis.
• Ability to gather information, analyze data (including cost of goods sold, labor cost, menu mix and sales) and solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Approachable and accessible; develops and maintains effective relationships with all departments and team members; strong guest focus.
• Ability to plan, organize and manage multiple priorities in a fast-paced environment; strong time management skills.
• Highly flexible; demonstrates the ability to change directions quickly and re-set priorities.
• Personal characteristics should include high energy, sense of urgency, resilience, reliability, strong listening skills, high integrity, strong sense of discretion, good judgment and self-motivation.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload, gain additional experience to further the individual’s professional development.

Black Tap is an equal opportunity employer.

Black Tap Craft Burgers & Beer:
SoHo NYC in the 80’s and 90’s. Our ‘hood was one of squeegee men and subway tags. Of working artists in spattered studios. Of boomboxes, blasting Run DMC, Tribe, De La Soul. It was a legendary neighborhood - of art, and of craft. Where just walking down the street was an immersive experience.

Black Tap is keeping that timeless NYC vibe alive, all over the world. Everything you see, taste, hear and feel - is fresh, fun and familiar. Full of the street art we love. The music we live for. The fun-to-be-with people who bring it, every day.

And the food? Well, the food’s just off the hook. We’ve got an A-list of legendary burgers that sweep awards like Meryl Streep. Outrageous CRAZYSHAKE® that nearly break the internet on a regular basis. Wings that wow with flavor. Veggie options that raise the game. And, of course, a beer list worthy of our name.

We’ve grown a lot from our first “OG” spot on SoHo’s Broome Street. We’re rocking more iconic spaces in NYC, the Vegas strip, Disneyland, Bahrain, Kuwait, Singapore, Switzerland, the UAE, and many more in the works. Despite being in very different cities and cultures, we share one singular vision: We aim to deliver so much more than a dope meal. We bring a full-on experience. A photo op. A memory. A rare moment of awesome.