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General Manager
Summary
General Manager
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 7 years of experience |
| Location | 24 5th Ave, New York, NY 10011, USA |
General Manager
Description
The General Manager (“GM”) position is responsible for overseeing daily operations and achieving the quality standards of Claudette. The GM will manage the development and performance of the FOH facility, FOH operating systems and FOH team.
1. HUMAN RESOURCES
Organization – team chart, management team and staff job descriptions
Communication – communicating the vision and standards of Claudette, maintaining an Open Door policy, directing pre-shift meetings and lead monthly all-staff meetings
Recruiting – develop the best possible hospitality team
Hiring, Disciplining and Firing – establish procedures to ensure legal compliance while fostering a positive work environment based on accountability
Legal Compliance – includes all local, state and federal laws, including but not limited to anti-discrimination, child labor, undocumented workers, non-harassment, OSHA, wage and hour and sick pay
Training – create materials and implement systems to educate staff to perform their roles, including service and beverage training sessions, daily pre-shift training, weekly performance reviews of sales team (eg tip %, ave check etc)
Mentoring – develop team to fulfill their potential and to grow within the organization, providing quarterly and annual performance reviews, making bonus and compensation recommendations
2. OPERATIONS
Organization – ensure that the company’s resources are organized to deliver optimal results
FOH/BOH Coordination – work closely with the Executive Chef, and other BOH managers, to ensure optimal coordination between front and back of the house
Weekly Meeting – lead weekly update meeting with Executive Chef, Director of Operations and Owner
Service Standards – create and manage service standards, including uniform standards, pre-shift meeting agenda, side-work, steps of service, service points, manager service points
Operating Systems – create and manage systems to ensure the restaurant is organized to achieve operating standards, including opening and closing procedures, and schedule management systems
Quality Control – manage systems that check operating performance/ensuring consistent high quality execution, including secret shopper systems
DOH – ensure the restaurant is built and maintained to achieve an A-grade and the team is properly informed and well trained in food handling laws
Facility – manage the maintenance staff to ensure maximum life of the facility and the equipment, and establish vendor agreements for any ongoing outsourced work including HVAC equipment, beer and soda lines, coffee and water equipment, glass washer, POS, telephone and data systems
Building/Landlord – manage relations with the building’s super, Robert, and managing agent, Joann Soto
3. MARKETING
Concept Development – work with Owner and Marketing Manager to develop interiors, table top, uniform, graphic design, online presence, food and beverage programs
Beverage Program – work with Director of Operations and Beverage Manager to create beverage menus designed to achieve sales goals and cost targets
Programming – working with the Director of Operations and Marketing Coordinator to develop, promote and execute special programming, including holidays, special events, and wine dinners
Private Events – collaborate with the Events Department to market and execute private events
Promotion – work with the Director of Operations and Marketing Coordinator to manage the restaurant's online presence, including the website and social media outlets
4. FINANCIAL
Budget – manage the business to achieve the business budget, including sales, COGS, payroll and operating supplies
Cash Management – managing petty cash and daily cash reconciliation
Reporting – provide accurate and timely information to the controller’s office, including weekly beverage inventories, purchases, payroll, new hire and terminations
CapEx – provide annual and quarterly recommendations for capital expenditures
5. LEGAL
Liquor License – ensure that the permit is current and in good standing, that all local, state and federal laws are followed, including NY State Blue Laws
Lease – ensure that we operate in accordance with our lease, including delivery and garbage rules
DRESS ATTIRE
Professional dress is required – within the style perimeters set for the Claudette team.
QUALIFICATION STANDARDS:
Education:
1. College Degree or equivalent experience
2. Must be able to fluently read, write and speak English.
Experience and Skill Set:
1. Minimum of 7 years of experience in a comparable position
2. Professional appearance, excellent interpersonal and communication skills.
1. HUMAN RESOURCES
Organization – team chart, management team and staff job descriptions
Communication – communicating the vision and standards of Claudette, maintaining an Open Door policy, directing pre-shift meetings and lead monthly all-staff meetings
Recruiting – develop the best possible hospitality team
Hiring, Disciplining and Firing – establish procedures to ensure legal compliance while fostering a positive work environment based on accountability
Legal Compliance – includes all local, state and federal laws, including but not limited to anti-discrimination, child labor, undocumented workers, non-harassment, OSHA, wage and hour and sick pay
Training – create materials and implement systems to educate staff to perform their roles, including service and beverage training sessions, daily pre-shift training, weekly performance reviews of sales team (eg tip %, ave check etc)
Mentoring – develop team to fulfill their potential and to grow within the organization, providing quarterly and annual performance reviews, making bonus and compensation recommendations
2. OPERATIONS
Organization – ensure that the company’s resources are organized to deliver optimal results
FOH/BOH Coordination – work closely with the Executive Chef, and other BOH managers, to ensure optimal coordination between front and back of the house
Weekly Meeting – lead weekly update meeting with Executive Chef, Director of Operations and Owner
Service Standards – create and manage service standards, including uniform standards, pre-shift meeting agenda, side-work, steps of service, service points, manager service points
Operating Systems – create and manage systems to ensure the restaurant is organized to achieve operating standards, including opening and closing procedures, and schedule management systems
Quality Control – manage systems that check operating performance/ensuring consistent high quality execution, including secret shopper systems
DOH – ensure the restaurant is built and maintained to achieve an A-grade and the team is properly informed and well trained in food handling laws
Facility – manage the maintenance staff to ensure maximum life of the facility and the equipment, and establish vendor agreements for any ongoing outsourced work including HVAC equipment, beer and soda lines, coffee and water equipment, glass washer, POS, telephone and data systems
Building/Landlord – manage relations with the building’s super, Robert, and managing agent, Joann Soto
3. MARKETING
Concept Development – work with Owner and Marketing Manager to develop interiors, table top, uniform, graphic design, online presence, food and beverage programs
Beverage Program – work with Director of Operations and Beverage Manager to create beverage menus designed to achieve sales goals and cost targets
Programming – working with the Director of Operations and Marketing Coordinator to develop, promote and execute special programming, including holidays, special events, and wine dinners
Private Events – collaborate with the Events Department to market and execute private events
Promotion – work with the Director of Operations and Marketing Coordinator to manage the restaurant's online presence, including the website and social media outlets
4. FINANCIAL
Budget – manage the business to achieve the business budget, including sales, COGS, payroll and operating supplies
Cash Management – managing petty cash and daily cash reconciliation
Reporting – provide accurate and timely information to the controller’s office, including weekly beverage inventories, purchases, payroll, new hire and terminations
CapEx – provide annual and quarterly recommendations for capital expenditures
5. LEGAL
Liquor License – ensure that the permit is current and in good standing, that all local, state and federal laws are followed, including NY State Blue Laws
Lease – ensure that we operate in accordance with our lease, including delivery and garbage rules
DRESS ATTIRE
Professional dress is required – within the style perimeters set for the Claudette team.
QUALIFICATION STANDARDS:
Education:
1. College Degree or equivalent experience
2. Must be able to fluently read, write and speak English.
Experience and Skill Set:
1. Minimum of 7 years of experience in a comparable position
2. Professional appearance, excellent interpersonal and communication skills.
The General Manager (“GM”) position is responsible for overseeing daily operations and achieving the quality standards of Claudette. The GM will manage the development and performance of the FOH facility, FOH operating systems and FOH team.
1. HUMAN RESOURCES
Organization – team chart, management team and staff job descriptions
Communication – communicating the vision and standards of Claudette, maintaining an Open Door policy, directing pre-shift meetings and lead monthly all-staff meetings
Recruiting – develop the best possible hospitality team
Hiring, Disciplining and Firing – establish procedures to ensure legal compliance while fostering a positive work environment based on accountability
Legal Compliance – includes all local, state and federal laws, including but not limited to anti-discrimination, child labor, undocumented workers, non-harassment, OSHA, wage and hour and sick pay
Training – create materials and implement systems to educate staff to perform their roles, including service and beverage training sessions, daily pre-shift training, weekly performance reviews of sales team (eg tip %, ave check etc)
Mentoring – develop team to fulfill their potential and to grow within the organization, providing quarterly and annual performance reviews, making bonus and compensation recommendations
2. OPERATIONS
Organization – ensure that the company’s resources are organized to deliver optimal results
FOH/BOH Coordination – work closely with the Executive Chef, and other BOH managers, to ensure optimal coordination between front and back of the house
Weekly Meeting – lead weekly update meeting with Executive Chef, Director of Operations and Owner
Service Standards – create and manage service standards, including uniform standards, pre-shift meeting agenda, side-work, steps of service, service points, manager service points
Operating Systems – create and manage systems to ensure the restaurant is organized to achieve operating standards, including opening and closing procedures, and schedule management systems
Quality Control – manage systems that check operating performance/ensuring consistent high quality execution, including secret shopper systems
DOH – ensure the restaurant is built and maintained to achieve an A-grade and the team is properly informed and well trained in food handling laws
Facility – manage the maintenance staff to ensure maximum life of the facility and the equipment, and establish vendor agreements for any ongoing outsourced work including HVAC equipment, beer and soda lines, coffee and water equipment, glass washer, POS, telephone and data systems
Building/Landlord – manage relations with the building’s super, Robert, and managing agent, Joann Soto
3. MARKETING
Concept Development – work with Owner and Marketing Manager to develop interiors, table top, uniform, graphic design, online presence, food and beverage programs
Beverage Program – work with Director of Operations and Beverage Manager to create beverage menus designed to achieve sales goals and cost targets
Programming – working with the Director of Operations and Marketing Coordinator to develop, promote and execute special programming, including holidays, special events, and wine dinners
Private Events – collaborate with the Events Department to market and execute private events
Promotion – work with the Director of Operations and Marketing Coordinator to manage the restaurant's online presence, including the website and social media outlets
4. FINANCIAL
Budget – manage the business to achieve the business budget, including sales, COGS, payroll and operating supplies
Cash Management – managing petty cash and daily cash reconciliation
Reporting – provide accurate and timely information to the controller’s office, including weekly beverage inventories, purchases, payroll, new hire and terminations
CapEx – provide annual and quarterly recommendations for capital expenditures
5. LEGAL
Liquor License – ensure that the permit is current and in good standing, that all local, state and federal laws are followed, including NY State Blue Laws
Lease – ensure that we operate in accordance with our lease, including delivery and garbage rules
DRESS ATTIRE
Professional dress is required – within the style perimeters set for the Claudette team.
QUALIFICATION STANDARDS:
Education:
1. College Degree or equivalent experience
2. Must be able to fluently read, write and speak English.
Experience and Skill Set:
1. Minimum of 7 years of experience in a comparable position
2. Professional appearance, excellent interpersonal and communication skills.
1. HUMAN RESOURCES
Organization – team chart, management team and staff job descriptions
Communication – communicating the vision and standards of Claudette, maintaining an Open Door policy, directing pre-shift meetings and lead monthly all-staff meetings
Recruiting – develop the best possible hospitality team
Hiring, Disciplining and Firing – establish procedures to ensure legal compliance while fostering a positive work environment based on accountability
Legal Compliance – includes all local, state and federal laws, including but not limited to anti-discrimination, child labor, undocumented workers, non-harassment, OSHA, wage and hour and sick pay
Training – create materials and implement systems to educate staff to perform their roles, including service and beverage training sessions, daily pre-shift training, weekly performance reviews of sales team (eg tip %, ave check etc)
Mentoring – develop team to fulfill their potential and to grow within the organization, providing quarterly and annual performance reviews, making bonus and compensation recommendations
2. OPERATIONS
Organization – ensure that the company’s resources are organized to deliver optimal results
FOH/BOH Coordination – work closely with the Executive Chef, and other BOH managers, to ensure optimal coordination between front and back of the house
Weekly Meeting – lead weekly update meeting with Executive Chef, Director of Operations and Owner
Service Standards – create and manage service standards, including uniform standards, pre-shift meeting agenda, side-work, steps of service, service points, manager service points
Operating Systems – create and manage systems to ensure the restaurant is organized to achieve operating standards, including opening and closing procedures, and schedule management systems
Quality Control – manage systems that check operating performance/ensuring consistent high quality execution, including secret shopper systems
DOH – ensure the restaurant is built and maintained to achieve an A-grade and the team is properly informed and well trained in food handling laws
Facility – manage the maintenance staff to ensure maximum life of the facility and the equipment, and establish vendor agreements for any ongoing outsourced work including HVAC equipment, beer and soda lines, coffee and water equipment, glass washer, POS, telephone and data systems
Building/Landlord – manage relations with the building’s super, Robert, and managing agent, Joann Soto
3. MARKETING
Concept Development – work with Owner and Marketing Manager to develop interiors, table top, uniform, graphic design, online presence, food and beverage programs
Beverage Program – work with Director of Operations and Beverage Manager to create beverage menus designed to achieve sales goals and cost targets
Programming – working with the Director of Operations and Marketing Coordinator to develop, promote and execute special programming, including holidays, special events, and wine dinners
Private Events – collaborate with the Events Department to market and execute private events
Promotion – work with the Director of Operations and Marketing Coordinator to manage the restaurant's online presence, including the website and social media outlets
4. FINANCIAL
Budget – manage the business to achieve the business budget, including sales, COGS, payroll and operating supplies
Cash Management – managing petty cash and daily cash reconciliation
Reporting – provide accurate and timely information to the controller’s office, including weekly beverage inventories, purchases, payroll, new hire and terminations
CapEx – provide annual and quarterly recommendations for capital expenditures
5. LEGAL
Liquor License – ensure that the permit is current and in good standing, that all local, state and federal laws are followed, including NY State Blue Laws
Lease – ensure that we operate in accordance with our lease, including delivery and garbage rules
DRESS ATTIRE
Professional dress is required – within the style perimeters set for the Claudette team.
QUALIFICATION STANDARDS:
Education:
1. College Degree or equivalent experience
2. Must be able to fluently read, write and speak English.
Experience and Skill Set:
1. Minimum of 7 years of experience in a comparable position
2. Professional appearance, excellent interpersonal and communication skills.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 7 years of experience |
| Location | 24 5th Ave, New York, NY 10011, USA |
Skills
Inventory Management
Staff Scheduling
Sales and Catering
Microsoft Office
Open Table
Online Ordering
Point of Sale
Catering Service
Basic Knowledge of Wines
Advanced Knowledge of Wines
Basic Beers/Spirits Knowledge
Advanced Beers/Spirits Knowledge
Casual Dining Experience
New York Restaurant experience
POS Systems
Money Handling
Fast-Paced Experience
Knowledge of Coffees
Knowledge of Teas
Advanced Knowledge of Cash Registers/ Money Handling
By applying you confirm you have these skills.
Claudette
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 7 years of experience |
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24 5th Ave, New York, NY 10011, USA