General Manager

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.

Simon Kim, CEO and Founder behind Gracious Hospitality Management (GHM), and The Olayan Group announce the new 15,000-square-foot multi-faceted destination located at Olayan’s 550 Madison Avenue will consist of three separate venues. Introducing an East meets West experience that will transform Midtown’s culinary scene, Kim will lead operations across all three concepts, which will include an exclusive sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, New York’s second COTE Korean Steakhouse, and an all-day multi-bar and dining concept.

We are seeking to hire a dynamic and experienced General Manager to oversee and lead our award-winning hospitality team as we expand our operations. The ideal candidate will work closely with team members to provide exceptional, engaged service to our customers, and promote an environment of respect, support, and grace in the dining room.

The General Manager “GM” is responsible for leading all property team members in running an efficient and profitable operation, managing day-to-day store operations, maintaining high service quality standards and customer satisfaction levels, ensuring the highest standard of safety and sanitation, and fostering a positive work environment with high employee morale.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Develops and executes sales and profit plans in line with budgetary goals
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools.
• Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures
• Oversee ordering, GL management and/or inventory for certain supply categories, as delegated.
• Opens and/or closes; completes opening and/or closing checklist, as applicable
• Manages hourly employees in their daily responsibilities, providing clear, effective direction
• Prepares staff schedules
• Able to perform all POS functions, including opening and closing procedures, comps, voids and transfers, back office administration (employee creation, menu management, etc.)
• Conduct Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards
• Hire, train, supervise, manage, coach, counsel, and evaluate hourly employees
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working unde