Restaurant General Manager

Morton's The Steakhouse General ManagerLead one of New York City's premier dining destinations as General Manager of Morton's The Steakhouse on 5th Avenue. Located in the heart of Midtown Manhattan, steps from Grand Central Terminal, this iconic restaurant delivers exceptional dining experiences, private event hospitality, and world-class service. We're seeking a dynamic leader with a passion for hospitality, team development, and operational excellence to drive success at the home of the "Best Steak Anywhere."Benefits:Extensive and well-rounded training programContinued career development and growth opportunitiesGenerous employee discounts on dining, retail, amusements, and hotelsMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid sick leavePaid time offMonthly discretionary bonus potentialResponsibilities:Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costsResponsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and proceduresMaintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standardsEnsure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guestsManage shifts which include daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and serviceProvide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviewsQualifications:At least 3 years General Manager experience in an upscale / fine dining establishmentAdditional experience in Regional or multi-unit management is preferredStrong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, food safety, service techniques, and guest interactionStrong understanding of cost and labor systems that lead to restaurant profitabilityStrong communication and leadership skills combined with advanced computer and math skillsStable and progressive work history; Strong work ethicPay Range USD $100,000.00 - USD $115,000.00 /Yr.