GENERAL MANAGER

Richard Sandoval Hospitality Management

Richard Sandoval Hospitality (RSH) is a hospitality group with global impact. Our innovative approach to food and beverage has built some of the most successful Latin restaurant concepts across the globe. Our founder, Chef Richard Sandoval, is internationally acclaimed for his approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 60 locations and 4 continents.

We are looking for a visionary leader with a passion for hospitality and a drive for excellence to oversee and operate our well-established and highly-acclaimed restaurant in New York City.

The Restaurant General Manager is responsible for overseeing and ensuring the smooth operation of the restaurant, with a primary focus on delivering exceptional guest satisfaction. This role involves managing and supervising the front-of-house (FOH) staff, collaborating with the kitchen team, and contributing to the overall success of the restaurant.

Responsibilities

• Staff Management: Interview, hire, evaluate, reward, and discipline front-of-house (FOH) personnel, and collaborate with the Head Kitchen Manager (KM) to manage back-of-house (BOH) employees.
• Orientate, motivate, train, and educate all FOH personnel in restaurant policies, procedures, and rules.
• Ensure appropriate scheduling during the absence of the Level II Manager.

• Service Excellence: Supervise floor staff to ensure professional service and maximize guest satisfaction during operational hours.
• Cultivate product knowledge and long-term service expertise among FOH personnel.
• Build and maintain strong rapport with restaurant guests to create enjoyable and memorable dining experiences.

• Operational Duties: Ensure that all restaurant signage is accurate, consistent, and aligned with the restaurant's theme.
• Conduct end-of-week inventories for the beverage program to manage inventory efficiently.
• Accurately report daily payroll and oversee the end-of-night closeout and cash drop processes.
• Maintain the Aloha database with accurate item listings and prices.
• Keep employee files up to date and ensure daily tasks are performed as indicated on checklists.

• Facility and Maintenance: Maintain the cleanliness and repair of the restaurant and office, ensuring a pleasant and welcoming atmosphere.
• Attend and actively participate in weekly manager meetings to stay informed and aligned with the management team.
• Foster open communication lines between FOH and BOH staff to ensure effective collaboration.

• Community Engagement: Act as a spokesperson for the restaurant within the community and with guests, enhancing the restaurant's reputation.
• Adopt an entrepreneurial mindset to increase sales and elevate guest satisfaction.
• Stay informed about local competition and industry trends to remain competitive.

• Financial Responsibilities: Collaborate closely with the Level III Manager on purchasing, delivery, and storage of the beverage program to maintain cost efficiency.
• Oversee weekly liquor, wine, beer, and non-alcoholic beverage inventory to optimize inventory levels.
• Ensure menu accuracy and maintain the cleanliness of bar and storage areas.

• Group Functions: Collaborate with the Level III Manager and Sales team to adhere to standard operating procedures for event functions, delivering exceptional experiences to group guests.

• Staffing Functions: Maintain a strong management presence on the restaurant floor during service, ensuring a smooth and efficient operation.
• Promote a positive and healthy working environment for all staff, both FOH and BOH, following our Workplace Conduct Standard Operating Procedure.
• Minimize staff turnover and reduce written guest complaints through effective leadership.
• Uphold the "Open-Door" policy, facilitating open communication and enforce all house rules and policies.

• Facility Functions: Ensure the restaurant meets acceptable standards in terms of cleanliness, upkeep, departmental meetings, and inventory management.
• Minimize breakages of glassware and flatware to manage costs effectively.

• Cuisine Functions: Maintain acceptable standards for recipes from the prep line, kitchen cooking line, and plate presentation.
• Ensure flavor profiles are accurate through regular follow-through on line checks.

Benefits

• Competitive salary range.
• Health, dental, and vision insurance options including disability, life, and more.
• Opportunities for professional growth and development.
• Employee discounted dining at the Richard Sandoval Hospitality Restaurants across the country
• Paid sick leave, paid birthday, and 5 days of Parental Leave.
• A supportive and inclusive work environment.

Requirements

• Qualifications: Must have at least a high school diploma or GED.
• Previous food and beverage (F&B) experience is required, with at least 2 years of Assistant Manager experience or above.
• Able to work well under pressure and be self-motivated.
• Strong organizational, time management, and sales skills.
• Effective communication skills, both written and verbal.