Treadwell Park Assistant Manager

Treadwell Park•New York, NY

1d•$68,000 - $75,000•Onsite

About The Position

Merchants Hospitality is seeking a standout manager to join our team. The ideal candidate will apply the same amount of care and passion to their job as they do their hobbies keeping guest experience at the forefront of everything they do. Please read this entire ad before responding. As manager, you will be directing and overseeing all FOH operations, including ensuring that product and service standards are flawless, being able to multi-task while keeping your cool in high volume, and managing staff, all while setting a great example. We're looking for someone that can not only create positive, memorable experiences for our guests, but who understands the importance of maintaining a positive and effective team of employees. Your love of hospitality should extend to everyone you come in contact with including guests, staff, vendors, local community, media and so on. An upbeat, positive demeanor, excellent leadership and communication skills, and high-level organization, along with an eye for detail are crucial for a position like this. Must have at least 2 to 5 years of experience in management at a fast-paced, high-pressure environment

Requirements

Must have at least 2 to 5 years of experience in management at a fast-paced, high-pressure environment
Solid Understanding of food safety and sanitation practices.
Ability to multi-task in a fast paced environment and quickly resolve problems under pressure.
Ability to organize, train, and direct a team of employees.
Ability to understand the bottom line with consistent focus on revenue growth and efficiency.

Nice To Haves

TIPS certification is a PLUS.
Knowledge of Aloha, Avero, Open Table and Resy a PLUS.
Knowledge of technology/ social media a major plus, otherwise a strong desire and commitment to learn is crucial- on of our goals is to create a regular out of every guest.

Responsibilities

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given attentive, friendly and courteous service at all times.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Managers guidelines for approval or renew.
Fill in where needed to ensure guest service standards and efficient operations.
Continuously strive to develop staff in all managerial and professional areas.
Prepare all required paperwork, including forms, reports, schedules, new hire packets, and cost reporting in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
Know each crew members name and genuinely greet and interact with crew members throughout every shift.
Understand alcohol, food and labor cost management and work to improve results through system management.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Understand and comply with federal, state, county, and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Provide advice, suggestions, and recommendations to the General Manager as needed.
Assume the role of the General Manager when the General Manager is off site or on vacation.