General Manager at Serra- Eataly Rooftop

Eataly North America•New York, NY

23h•Onsite

About The Position

The General Manager of Serra directs the front of house operations, working with the front of house and back of house teams. This role reports to the Director of Store Operations and oversees the team of Restaurant Assistant General Managers. The General Manager is responsible for organizing and directing a store’s restaurant operations to maximize profitability while upholding the company’s mission, values, policies, quality, and guest experience standards. This includes setting departmental goals, leading a team of managers, understanding operational needs, providing training and motivation, and encouraging interdepartmental collaboration. The role also involves preparing weekly updates on restaurants, collaborating with corporate and senior leaders on activities and goals, and assisting with employee hiring, assignment, training, payroll, scheduling, evaluations, and terminations. Additionally, the General Manager estimates food and beverage needs, requisitions or purchases supplies and equipment, and receives and checks orders. The position also requires documenting, investigating, and resolving employee and guest incidents, and performing other duties as required or assigned.

Requirements

Bachelor’s Degree
6+ years of front of house management experience in a high-volume, fast-paced restaurant
Exceptional communication, leadership, motivational and team-building skills
Demonstrated problem-solving, organizational, analytical and business management skills
Advanced proficiency in Microsoft Office
Availability to work onsite with a flexible schedule often including evenings, weekends and holidays
Ability to lift up to 50 pounds
Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
Availability to travel up to 10% of the time

Nice To Haves

Experience with Italian cuisine and wine highly preferred

Responsibilities

Directs the front of house operations, working with the front of house and back of house teams.
Organizes and directs a store’s restaurant operations to maximize profitability while upholding the company’s mission, values, policies, quality and guest experience standards.
Sets departmental goals and leads a team of managers, working closely with each to understand operational needs, provide training and motivation, and encourage interdepartmental collaboration.
Prepares weekly updates on restaurants, and collaborates closely with corporate and senior leaders to plan activities and achieve goals.
Assists with employee hiring, assignment, training, payroll, scheduling, evaluations and terminations.
Estimates food and beverage needs, and requisitions or purchases food, beverage, supplies and equipment; receives and checks orders to ensure they adhere to specifications.
Documents, investigates and resolves employee and guest incidents.
Performs other duties as required or assigned.