APICII Hospitality

Summary: The General Manager is responsible for overseeing and coordinating the overall operations of the restaurant to ensure its smooth functioning and profitability. Your primary objective will be to create a positive and efficient work environment, deliver exceptional guest experiences, and achieve financial targets. The ideal candidate will have a deep understanding and personal connection to the vibrant culture, communities, and neighborhoods of Southern Brooklyn (Brighton Beach & Sheepshead Bay areas).

Responsibilities:

• Oversee strategic planning for achieving goals and objectives with a la carte and private dining initiatives.
• Develop relationships with patrons and manage the WOW program.
• Enforce Company policies and procedures to enhance operational efficiency and profitability.
• Collaborate with chefs and culinary teams to design and update menus that meet guest preferences and market demands.
• Stay current with food trends, dietary restrictions, and emerging culinary practices, and ensure that all food offerings meet quality standards and are presented in a visually appealing manner.
• Manage budgets, ensuring revenue, expense, and profit margin targets are met or exceeded.
• Analyze financial reports to identify trends, forecast needs, and implement corrective actions as necessary.
• Prepare/present financial reports to senior management and ownership groups on business updates, revenue, overall performance results, special initiatives/activations, future objectives, etc. 
• Collaborate with the marketing team to develop promotional strategies, leverage social media and digital platforms to promote food & beverage initiatives, offerings, special events, etc.
• Identify opportunities for special events, themed promotions, and collaborations to boost sales and attract clients.
• Utilize data analytics to assess performance metrics, including sales, customer satisfaction, and operational efficiency.
• Establish and maintain strong relationships with food and beverage suppliers and vendors. Negotiate contracts and pricing to ensure cost-effective procurement.
• Evaluate supplier performance and seek alternatives as needed.
• Optimize inventory management and procurement processes to minimize waste and maximize profitability.
• Develop and implement training programs for food and beverage staff to enhance skills and service delivery. 
• Lead and mentor food and beverage management teams to achieve operational excellence.
• Conduct regular performance evaluations and provide constructive feedback to improve team performance. 
• Foster a culture of continuous improvement and innovation within the teams.
• Promote a customer-centric approach among all team members to enhance guest experience.
• Address guest feedback and concerns promptly and effectively to enhance satisfaction.
• Analyze guest preferences and feedback to inform menu and service enhancements.
• Ensure exceptional guest service standards are maintained.
• Ensure compliance with local, state, and federal regulations regarding food safety, labor laws, licensing requirements, etc.
• Implement risk management strategies to minimize liability and ensure a safe working environment.

Must Haves:

• 5+ years as a General Manager in a full-service restaurant setting.
• Proficiency in using restaurant management software, point-of-sale (POS) systems, and other relevant technology.
• Strong leadership and people management skills
• Comprehensive understanding of restaurant operations, including kitchen management, inventory control, and health and safety standards compliance.
• A genuine passion for the restaurant and hospitality industry, demonstrated through a commitment to excellence and guest satisfaction.
• Clear and effective communication skills, both verbal and written, for interacting with staff, customers, and other stakeholders
• Proficient in financial management, including budgeting, forecasting, and cost control.
• Proven track record of achieving financial targets and improving operational performance.
• Experience analyzing financial reports, such as profit and loss statements, to make informed business decisions.
• Knowledge of local, state, and federal regulations related to the restaurant industry, including food safety, labor laws, and licensing requirements.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

 We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business.  If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities, including essential job functions, may change at any time with or without notice to the extent permitted by applicable law.