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Restaurant Manager

Neirs Tavern Inc

This is a Contract position in Woodhaven, NY posted August 28, 2021.

Job Description Job Summary We are looking for an experienced and passionate Restaurant Manager to join our team. As a Restaurant Manager, you will be responsible for managing the in-house operations of Neir’s Tavern including but not limited to organizing daily restaurant operations, inventory management, recruiting and hiring restaurant staff, training, overseeing food quality, as well as greeting and serving restaurant guests. As an essential part of the management team, the Restaurant Manager will motivate our staff to provide excellent customer service, oversee both the front and back of the house, ensure efficient restaurant operations, as well as maintain high production, productivity, quality, and customer-service standards. We’ll expect you to lead by example and uplift our staff during our busiest and most challenging of moments. Ultimately, you will ensure our restaurant runs smoothly and that our customers have pleasant dining experiences. Serving as the face of Neir’s Tavern, the Restaurant Manager is the embodiment of the business and is essential to the business’s customer service. Therefore, the desired Restaurant Manager must be friendly, personable, gregarious and able to provide sound guidance in customer relations and interpersonal issues. This role crosses areas of management, administration, personnel, purchasing, quality control, on the floor service and customer experience. Duties & Responsibilities Promote, work, and act in a manner consistent with the values & mission of Neir’s Tavern Inc : preserve & promote the historic value of NYC’s oldest bar by continually connecting & reflecting the community we serve. General Management and Administration · Manage the day-to-day on-site operations and the company’s staff, delegating responsibilities to FOH and Kitchen staff members and ensuring they complete them efficiently and accurately. · Maximizes profitability by forecasting requirements, scheduling expenditures, ensuring portion control monitoring accuracy of charges, analyzing variances, ensuring portion control and initiating corrective actions. · Enforce company policies and procedures in conjunction with the CEO and Director of Operations. · Participate in regular management meetings FOH and Kitchen staff. · Conduct weekly briefing reports to the Director of Operations and CEO and include follow-up on all important items discussed in previous briefings. Customer Service · Deliver impeccable customer service by ensuring a positive experience for guests by overseeing all aspects of the dining experience and addressing customer questions/concerns/complaints in reference to services or employee interactions while being sure to satisfy their needs in a positive and professional manner. · Provide customer satisfaction by creating an enjoyable atmosphere for the customers – greet customers upon arrival, conduct table checks and make sure everyone is happy. · Maintains ambiance by controlling lighting, background music, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service. · Communicating customer feedback (positive and negative) to the Director of Operations and the CEO. Human Resources · Provide leadership and management in the areas of recruiting, onboarding, training, coaching, motivating as well as evaluating staff performance in order to achieve goals and objectives. · Train new hires on the standards and procedures of the company, from how to handle a negative customer experience to how to properly serve customers to educating the staff on safety guidelines, customer service and standards for cleanliness. · Compile, review and supervise staff work schedules to ensure appropriate staffing, while keeping track of employees’ hours. · Nurture a positive working environment by recognizing outstanding employees for exemplary work and call attention to workers that are professional and meet their goals. · Facilitate respectful open discussions and appraise staff performance as well as provide feedback to improve productivity. · Communicate ongoing staff performance issues to Director of Operations and the CEO. Supply Chain and Procurement · Estimate consumption, forecast requirements, and monitor supplies with FOH staff and the Kitchen Manager to maintain inventory, track stock levels of food, supplies, and needed equipment maintenance as necessary. · Take ownership of budgets and cost control methods to minimize expenses. · Monitor product quality and handling vendors. · Identify measures to cut waste. Compliance, Health and Safety · Ensure all employees are working within outlined operating standards and policies. Adhere to and enforce employee compliance with health, hygiene, safety, and sanitation standards/regulations. · Maintain a safe, secure, and healthy environment by establishing, following, and enforcing standards, procedures and legal regulations. · Conform to the regulations of the alcoholic beverage commission. · Support a safe and productive workplace for all staff, which may include settling disputes between employees. Miscellaneous · Handle general administration duties and various paperwork. · Liaise on-site with suppliers, contractors, licensing authorities and sales representatives. · Regularly conduct walkthroughs of the restaurant (inside and outside) for any potential issues, operational consistency, appearance, ambience and anything else that may cost customers or money. · Check voicemail, take reservations and other FOH duties. · Opening and closing the business as well as other industry-specific tasks such as overall maintenance. · Take social media worthy photos and send to the Director of Operations. · Complete other tasks, projects and job duties as assigned and/or deemed appropriate. Tools & Tech · Personal computer · Spreadsheet software (Microsoft Excel) · Smart Phone · WhatsApp · Email · Point-of-sale terminals and workstations (Toast POS) · Inventory management Requirements · Availability to work a full-time schedule. · 3 years of previous experience as a Restaurant Manager or General Manager. · 3-5 years of customer service experience. · Preferable experience working either in front or back of the house. · Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security. · F&B knowledge and a good memory of ingredients and dishes, so they can provide customers and staff alike with any information needed. · Training in food safety and the ability to obtain and maintain a food handler certification card. · Familiarity with restaurant management software, as well as the ability to troubleshoot common software problems is essential. · Must have critical thinking and problem solving skills with the ability to properly and accurately assess situations quickly while adhering to company policies. · Must have an understanding of financial management and effective management practices such as delegation skills, conflict-management and time management. · Must have excellent customer service skills including excellent verbal communication and the ability to communicate effectively with compassion in any situation. · Must be organized and have a keen attention to detail and be able to accurately count and document products, supplies, tools, equipment or other necessary inventory stock. · Must be a team player. A willingness to learn new skills and chip in on any task is crucial. · Ability to quickly complete on the job training in the company’s specific practices and standards. · Ability to work in the standing position for hours at a time · Must be able bodied and can lift at least 50 pounds. · A high school diploma or equivalent GED certificate is required. Bachelor’s degree is preferred. · English and Spanish proficiency required. How to Apply Please apply at this link: http://bit.ly/NeirsRestaurantManager Please note: All employees must wear masks and customers when not at their tables must wear masks as well. Additionally, if you are hired, we will require you to prove that you have received the COVID-19 vaccine or have a valid religious or medical reason not to be vaccinated. Company Description Neir’s Tavern is nyc’s oldest bar and is known as the location where Goodfellas was filmed. Great community atmosphere where everyone knows you by name after a few weeks of working here. Your opinion matters and your contribution is valued. Getting ready to celebrate 190 years of history but we’d love to have you join and celebrate with us. Great opportunities for you and your career or venture into other areas of the company