Since 2002, Little Ruby’s has brought Australian cafe culture to New York City, offering casual, locally sourced cuisine, specialty drinks, and a full coffee program.
Role Summary
As the General Manager, you will oversee the day-to-day operations of the restaurant, ensure a high level of customer satisfaction, and maintain profitability. You will work in collaboration with the Executive Chef to ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies. To be successful in this role, you will need to have prior experience as a General Manager or Senior Management role within a high-volume restaurant setting.
Responsibilities
Adhere to all appearance standards as outlined in the Employee Handbook.
Address all customer and employee inquiries in a professional and efficient manner.
Ensure the restaurant operates efficiently and profitably.
Develop and implement strategies to improve customer experience.
Monitor and manage inventory, including food, beverage, and supplies.
Oversee the maintenance and cleanliness of the restaurant, ensuring compliance with health and safety regulations.
Implement and enforce company policies and procedures, ensuring staff have an in-depth understanding.
Manage staff schedules based on forecast and performance measures.
Conduct the decision-making process for interviewing, hiring, and training new employees.
Conduct performance reviews and provide feedback to staff.
Oversee growth opportunities and employee development for front-of-house staff.
Ensure quality, safety, food and beverage recipe accuracy, efficiency and profitably.
Possess in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Regulate all executive-level POS functions.
Collaborate with the Executive Chef to maintain the venue’s monthly Profit & Loss statement standards.
Coach and develop front-of-house staff by setting clear guidelines and expectations.
Oversee that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Possess in-depth knowledge of all food and beverage menus.
Practical knowledge of the job duties of all supervised staff.
Oversee the completion of all opening and closing procedures.
Attend, lead, and participate in any training sessions, departmental meetings, or pre-service meetings.
Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
Requirements
Minimum 6-8 years previous hospitality experience in a General Manager or senior management role within a high-volume setting is essential.
Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.
Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Proficient with computers (Microsoft Products), POS and technology.
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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