Restaurant GM at Trad Room

Who We re Looking For:

Tradroom General Manager / Company Manager / FOH Manager to lead all aspects of front-of-house service and overall management at its Bed Stuy, Brooklyn. The GM role at Tradroom requires high-level hospitality standards, business management skills, and team leadership talent. This is a hands-on, culture building position that trains and leads the service team and is deeply involved with running the dining room and cultivating the guest experience from open to close. The successful General Manager will have an excellent understanding of Tradroom s style of service and menu offerings, and will work to uphold the restaurant s standards every day.The General Manager position is a salary-based position that manages all the front-of-house employees and works closely with the Chef-Partners of the restaurant. The General Manager is responsible for consistently providing restaurant guests with friendly and professional service, delivering 100% guest satisfaction. The General Manager ensures the policies and procedures of the restaurant are implemented by the staff members. We are looking for an individual who has an exceptional knowledge of Japanese food & beverage, creativity and flair; knowledge of business financials, and an ability to recruit, train and inspire a large staff. The successful candidate will have at least five years of restaurant management experience in a fast-paced, kitchen-driven dining environment, a strong sense of responsibility and proven record of success.

Responsibilities:

Oversight of all aspects of front-of-house service and overall operations at Tradroom including late nights, weekends, brunch and holidays

Uphold and continually improve service standards and customer experience

Hire, train, manage and schedule FOH team

Establish Training program for FOH and ensure and provide equal opportunities by giving all the assets including Handbook, Allergens, Restaurant policies, all the required Training documents upon hiring.

Manage guest relations, reservations and databases

Partner with the operations team to successfully utilize all necessary software to maintain daily restaurant operations and proper flow of service.

Lead daily restaurant pre-shift and floor team preparations

Oversight of beverage program and collaborate with sommelier and bartender on menu changes, ordering, and inventory management

Conduct weekly meetings with CDC and / or Chef/ Kitchen Manager to ensure standard are consistent for all staff

Make employment and termination decisions consistent with the director of operations guidelines for approval or review.

Provide detailed daily managerial and service reports to ownership, Including but not limited to food cost, monthly sales and labor reports

Build team culture through training sessions, service education, and performance reviews

Implement company disciplinary measures as appropriate to staff circumstances

Collaborate with ownership on development of catering and buyout opportunities

Collaborate with HR to ensure HR policies are enforced and employee files are up-to-date

Develop key performance indicators in collaboration with ownership

Respond as required to financial performance reports with adjustments to budget, discretionary spending, staffing and reservations

File weekly payroll in collaboration with accounting and payroll service, and monitor related expenses Keep restaurant in state of readiness for DOH inspections

Collaborate with the finance team and ownership on business administration functions (i.e. ordering, invoice approval, vendor payments, cash drops, etc.)

Maintain clear and consistent communication with prompt and professional response to emails, texts, etc

Serves as a mentor to all the members of the leadership team Essential Duties: Wine/Beverage/Cocktail List

Creates and maintains a beverage list that meets the goals set by management (wine and aperitifs)

Maintains beverage menu with the assistance of Head Sommelier

Maximize profit by maintaining profit margins, sales mix

Meets goal for inventory levels in both dollars and number of bottles

Keeps list up to date with wine and Japanese spirits

Conduct a regular cost and sales breakdown Team Member Training

Trains staff to maximizes revenue through increase sales/spending

Conducts weekly training to raise staff awareness of Japanese cuisine pronunciations, origin, and cooking techniques

Ensures staff is up to date on all additions and deletions from the list

Communicate dining room staff and bar staff Purchasing and Inventory

Maintain organized and clean beverage storeroom and storage areas

Process all invoices in a timely manner, following up on any billing disputes

Ensure that all security controls are adhered to

Sets proper controls and ensures they are adhered to

Make changes to all the menu and beverages, delivery items in POS system as necessary

Maintain POS perpetual inventory Service

Supervise to ensure restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures are met during daily services

Interact with guests and serve as required and make recommendations

Assist wait staff with wine service when appropriate

Ensure the staff members are aware of individual guest s preference, highlights and dietary restriction Competencies & Qualifications:

Previous experience in a Japanese restaurant environment, preferably in a similarly role (3-4 years)

Extensive knowledge of and interest in Japanese cuisine

Operate the point-of-sale (POS) computer system accurately

Actively practice food safety procedures

Organizational skills

Effective time management

Pleasant demeanor

Positive and clear written and oral communication skills

Ability to work well in a team, fine dining, fast paced environment

Ability to engage guests successfully and build relationships

Impeccable grooming as defined by management and dress code

5+ years experience in an equivalent restaurant management role in a fast-paced establishment

10+ years experience in front of house service in restaurant establishments

Highly organized and detail-oriented with the ability to multitask

Outstanding management, mentorship, and training abilities

Able to project manage and problem solve with attention to timeliness and meeting deadlines

Ability to work well under pressure and be a calm problem-solver in a fast-paced environment

Ability to stand and work for shifts of 8+ hours

Available to work holidays and weekends

Ability to maintain a professional appearance at all times

Ability to communicate clear and concise verbal and written instructions

Experience in oversight of administrative responsibilities, HR implementation, payroll filing, and general F&B business management

Strong grasp of POS and reservation software platforms

Current NYC DOH Food Handlers certification

The oriental arrows LLC is an equal opportunity employer. The oriental arrows llc does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.