General Manager

Lucky Tiger is a Pan-Asian cocktail bar in the heart of the Financial District, where East meets the West and we celebrate the vibrant flavors and rich cultures of Asia, infused with New York City's unmistakable energy. Our mission is to deliver a unique experience, showcasing an array of share plates and Asian staples with a bold NYC attitude that invites exploration and delight.

We are seeking extensive Asian cuisine and cocktail experience.

The General Manager (GM) is the restaurant leader and plays a crucial role in its long-term planning and day-to-day management alongside the Partners, the Kitchen Manager, and the Beverage Manager. The GM oversees, directs, and coordinates the planning, organizing, training, marketing, leadership, and general administration necessary to achieve targeted sales objectives, cost metrics, employee retention, guest service and satisfaction standards, food quality, cleanliness, and sanitation. The GM is focused on and committed to its employees, stakeholders, community, and guests. The GM ensures that the company remains a people-focused and fun restaurant that appreciates our guests, staff, owners, vendors, purveyors, community, and other stakeholders. The GM exhibits and acts with a sense of ownership towards all things related to the restaurant and the company, ensuring that not only do our guests have fun but that our staff does as well. The GM must exude high levels of energy, a positive attitude, and excitement.

Restaurant Management

o Promote, work, and act in a manner consistent with the mission, core values, and culture of JTP Restaurants.

o Interact with guests and coworkers in the manner outlined in the company's manuals.

o Focus on the dining room floor(s) and the restaurant guests.

o Confirm that scheduled personnel are sufficient for anticipated business activity.

o Make sure that all positions are staffed.

o Enhance the servers' knowledge, skills, and professionalism.

o Confirm that all the company's policies and procedures are being followed.

o Maintain the restaurant's professional image, cleanliness, uniforms, general appearance, and standards.

o Take accountability for the business, oversee financial management, planning, development, implement, control, review store budgets, and manage finical and store operations.

o Prepare annual sales forecasts, analyze variances from projections.

o Review financial statements, sales reports, or other performance data to evaluate productivity, identify areas needing cost reduction or program improvement.

o Increase store revenues via customer traffic, marketing to the local service area, and evaluating competitors.

o Delegate specific responsibilities to co-managers to ensure the restaurant operates efficiently.

o Follow all restaurant policies, procedures, standards, guidelines, onboarding, learning development programs.

o Schedule co-managers and floor staff.

o Comply with all federal, state, and local regulations pertaining to the restaurant, its employees, and guests' health, safety, and labor requirements. Maintain all necessary and required documents for these areas.

o Supervise compliance with the NYC's Department of Health regulations regarding food preparation and sanitation, the New York City Fire Department (NYFD), and the Department of Buildings (DOB) regarding facilities maintenance.

o Must have an NYC Department of Health Food Handlers certificate and must be TIPS certified.

o Organize reservations and floor plans as necessary.

o Keep track of food preparation, portion sizes, and garnishing to ensure that food is prepared and presented appropriately.

o Quickly investigate and resolve complaints regarding food quality, service, or accommodations.

o Review work procedures and operations to determine ways to improve service, performance, or safety.

o Arrange for equipment maintenance and repairs, and coordinate various services, such as waste removal and pest control.

o Schedule employee meetings and offers suggestions for improvement.

o Assist fellow employees in meeting guests' needs and support the operations of the restaurant.

Operations

o Know about the current systems, including but not limited to existing POS, scheduling, reservations, accounting, and IT systems.

o Control purchases and inventories; meet with Kitchen Managers, Assistant General Managers (Beverage), and other managers when necessary and appropriate.

o Negotiate supply cost and contracts, develop preferred supplier / vendor lists, review and evaluate usage reports, and analyze variances, taking corrective action as necessary.

o Assist in preparing policies and standard operating procedures and implementing production, productivity, quality, and guest service standards.

o Ensure that all equipment is kept clean and in excellent working condition through personal inspection and following the restaurant's preventative maintenance programs.

o Manage the processing of invoices and ensure timely payment.

o Forward all accounting and financial issues or problems to the comptroller or Chief Financial Officer promptly.

Human Resources

o Coach and mentor coworkers, creating sound employee relations with all staff.

o Be familiar with local (NYC) state (NY) and federal (USA) employment and employee rules and regulations as they apply to hospitality workers.

o Administer prompt, fair, and consistent corrective action for all company policies, rules, and procedures violations.

o Recruit, hire, onboard, develop, coach, counsel staff.

o Develop, plan, and implement restaurant marketing, advertising, and promotional activities in conjunction with the Marketing Manager and the DO.

o Document violations of policies and procedures in a proper and timely manner.

Risk Management

o Maintain a safe, secure, and highly functional environment by establishing, following, and enforcing sanitation standards and procedures.

o Maintain a safe and functional physical plant. Includes, but is not limited to, repairs and maintenance of equipment, POS, and IT systems.

o Ensure all necessary licenses and signage for personnel and the restaurant are displayed and adequately maintained.

Skills

o Leadership

o Communication skills : oral and written

o Customer relations, diplomacy, professionalism, interpersonal and listening skills

o Organization, planning, project management, time management

o Financial and business analysis

o IT and business software literacy

o Be able to lift 40 pounds