General Manager - Time Out Market NYC (Zero Irving)

Title: General Manager

Location: NYC (Zero Irving, Union Square)

Department: Operations

Reporting to: VP Operations

Brand Video: https://tinyurl.com/bdzap3n6

We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.

Our Market General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.

Responsibilities

• Develop and implement operating standards, policies, and procedures to be followed by the management team

• Ensure sales are growing, meeting budget and exceeding last year as we age

• Maintain highest standards of food and beverage quality, guest service, hospitality, cost control, and consistency in accordance with company's expectations

• Oversee and develop beverage program including partnerships and Cocktail, beer and wine offerings on a regular basis

• Responsible for to hiring, training, management, coaching, counselling, and evaluation of all members of the team

• Develop skills of the management team in accordance with the succession planning goals set by the company

• Evaluate all vendor operations and meet with each vendor on a monthly basis to review their operations and ensure TOM remains the ‘soul of the city”

• Evaluate all relationships with outside partners, contractors, and vendors on a frequent basis

• Oversee Facility team and all R&M

• Consistently monitor sales and expenses, approving all purchase orders before they are executed

• Work closely in the development of the budget; manage P&L and ensure managers’ report all variances on a timely basis.

• Oversee in house accounting role. Ensure timely and accurate completion of all period-end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts

• Manage weekly forecasting of cost expenditures and staffing vs. sales

• Maintain frequent communication with the Executive Team and ensure they are aware of all major occurrences at the establishment

• Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions, and provide accurate information

• Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams

• Monitor guest satisfaction on all levels, including responding to social media platforms

• Ensure health, safety, and sanitation requirements follow the Department of Health, OSHA, and any city or state agencies rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law

• Participate in community events and ensure corporate social responsibility goals of the company are met

• Oversee PR team on a marketing plan that results in optimum recognition and maximum number of covers for the restaurant

• Monitor market trends, research consumer markets and competitor’s activities to identify opportunities and key issues

• Oversee marketing and advertising activities to ensure consistency with product line strategy

• Ensures that private events, catering, and banquets are successfully executed

• Control cash and other receipts by adhering to cash handling procedures

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs

• Ensure that all products are received in accordance with the venues receiving policies and procedures