General Manager

Who we are

Boychik Kitchen is a full-service Mediterranean restaurant located in the Stanley Marketplace. Inspired by the owners travels in the Mediterranean and Middle East, we offer traditional cuisine with a modern interpretation. Naturally healthy, driven by fresh ingredients. A creative cocktail program that pulls from our cuisine and changes seasonally. The wine program focuses on smaller producers, who participate in the field. Wines that respect the place they represent and showcase the varietal from iconic regions. Wine makers whose style favors minimum intervention while understanding the decisions needed to bring out the best in the land and grape. We strive to provide amazing hospitality that is warm, educated, and consistent. Having been open for 2+ years we have become known as a neighborhood restaurant to come back to weekly while also bringing guests from far away. While we do not define ourselves on reviews we are proud to be a 4.9 on Resy with 941 reviews and a 4.7 on Google with 266 reviews. We thinks this speaks to the consistency of our restaurant. 

Who you are

The General Manager is responsible for leading the front of house team in providing exceptional hospitality and service, while maintaining (and exceeding) our standards in all areas. The GM will partner with ownership and the Executive Chef to achieve our operational goals, while aligning with our core values. The GM will have a passion for hospitality, food and beverage. They will have previous success leading people or teams, a positive mentality, and the ability to hold themselves and others accountable. 

Key attributes 

• Driven and goal-oriented person with the desire to grow and learn within the restaurant
• Mature leadership, teamwork, and people management skills; the ability to provide and receive feedback in a constructive manner
• Punctuality and reliability
• Ability and willingness to lead, have fun, and work within the framework of the restaurant team
• Excellent communication skills with the ability to connect with team members, as well as guests
• Problem solving skills and the ability to diagnose and solve problems in a fast-paced atmosphere
• Knowledge of health, safety, and food handling procedures and regulations
• A commitment to creating a welcoming and safe environment for our team members and guests alike

Experience

• 2+ years of leadership experience in restaurants or hospitality. This can be but not limited to previous time as a GM, AGM, Bar Manager, Floor Manager, or Service Manager. 
• The ability to lead from the floor. This is a service oriented GM role. Actively participating in service is a requirement and expectation of the job. Office time will be scheduled into the week, but leading a successful service, creating memorable guest moments and working alongside the team will be the key to success in this role. Previous experience in this is preferred. 
• A knowledge of Toast POS (or comparable) and Resy (or comparable). 
• Advanced level wine knowledge preferred. Being a certified sommelier is not a requirement but a good understanding of varietals, regions, wine making, styles of wine, wine growing, farming, and the ability to guide our guests and staff on wine is very important. If that knowledge does not exist but a foundation is there, we can help grow that. 
• A strong business and financial background will be a benefit. 
• Bachelor’s degree preferred, but not required. 
• Previous experience with inventory management and ordering

The Job 

• Consistently deliver amazing hospitality to guests and team members
• Lead from the floor. Position yourself during service to impact the team and guests. 
• Lead the management team and team members providing consistent hospitality that brings people back. 
• Always be on the look out for ways to improve upon our systems and guest experience. 
• Lead our team with empathy and positivity. Offering positive feedback while also holding people accountable to our service standards. Constant, gentle pressure. 
• Partner closely with the Executive Chef and coordinate with the culinary team on service, catering, features and scheduling. 
• Provide coaching and guidance to all team members, checking in on a regular basis informally and formally. We want to get ahead of any potential internal issues. Find opportunities to provide pathways for growth for all team members. 
• Balance day-to-day operational and administrative responsibilities with excellence, using sound judgement to make decisions that are best for both the short term and long-term health of the business   
• Evaluate current systems and programs, looking for opportunities to improve on a strong foundation. 
• Grow sales in the restaurant, through catering, 3rd party delivery, and all avenues. 
• Help the staff grow their knowledge in beverage and food. Educate. 
• Email and general communication of features to the staff. 
• Communicate with the Stanley Marketplace on upcoming events, features, and programs. 
• Training, coaching, and development of current and future FOH team members to meet the service, operational, and hospitality standards within the restaurant
• Ensuring the cleanliness and upkeep of the FOH areas by leading and managing cleaning protocols for FOH team members
• Managing the FOH schedule to ensure proper staffing to meet the needs of the restaurant; making staffing decisions during service to match the business of the restaurant
• Planning and conducting daily preshift meetings with FOH team members with a focus on service points and goals
• Facilitating service as the host and/or manager; managing reservations and walk-in guests to maximize seatings; managing guest relations and ensuring guest experience
• Assisting BOH team to ensure catering orders are fulfilled correctly and ready on time; facilitating and managing Boychik catered events on-site and within the Stanley Marketplace

What We Offer

• A competitive salary commiserate with the role and responsibilities
• Work life balance, ideally you work 40 hours per week and always have two days off in a row
• Monthly health insurance stipend
• PTO: 2 weeks accrued per year 
• A supportive and exciting work environment
• Free meal during your shift
• Discount on food and beverage when dining in the restaurant
• Bonus potential based on performance