The opening General Manager  for the launch of a midtown private members club who will oversee all aspects of a bar, restaurant, and event operations, including Team Leadership, Financial Accountability, Guest Experience & CRM, Regulatory Compliance , and maintaining the overall brand standards and financial performance of the entire F&B operation, often requiring a blend of leadership, operational expertise, and enlightened hospitality.

Key Responsibilities

Team Leadership

• Lead the management team and team members in delivering consistent, memorable moments of hospitality for our guests
• Collaborate with management team to keep a continuous pulse on all guest feedback channels, seeking opportunities to improve the guest experience and strengthen a devoted base of regulars
• Consistently offers positive and constructive feedback to drive a high-performing team dedicated to hospitality, excellence, and achievement of business goals
• Fosters a close partnership with the Executive Chef and kitchen management team, ensuring alignment on business goals and initiatives
• Provides coaching and guidance to all team members, ensuring that pathways for growth and development are attainable for all
• Consistently looks for internal and external opportunities to build our growing team in alignment with our goals of diversity, inclusion, and belonging
• 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
• Builds an infrastructure and foundationfor operational excellence through clarity of roles, goals, and resources, ensuring that all systems and processes are efficient and accessible
• Responsible for the development of initial and on-going training programs in partnership with the Back of House leadership team.
• Act as a partner to Client and Union Square Events Senior Leadership, leveraging subject matter expertise to ensure alignment and support roll outs, training, and communication of all initiatives
• Oversees the hiring, training, scheduling and supervision of all Front of House team members, including key leadership and frontline roles.

Financial Accountability

• Supports the development and oversees the budget and performance for the bar, restaurants and events; tracking revenue, cost of goods sold, labor costs, and additional ancillary expenses
• Creates and upholds Cash Handling administration and SOP
• Creates and oversees the Tip Policy, inclusive of weekly payout through payroll
• Ensures all invoices are processed and paid in a timely manner
• Supports the proposal and approval of all F&B menu pricing, while analyzing COGs
• Monitor sales trends through use of the POS (Toast) to identify opportunities to increase profitability
  • Revenue Trends, Product Sales Mix, Cost of Goods, Wastage, etc.
• Uses company payroll system to assess Labor Costs to include:
  • Periodic Trends, Overtime, Meal Breaks, Cross Utilization of Labor, etc.
• Manage inventory levels of food, beverage, and supplies to minimize waste
• Provides Union Square Events with a Weekly Flash Report highlighting revenue and profitability
• Creates and administers Monthly Invoices and Operating Statements

Guest Experience & CRM

• Ensures smooth daily operations of all venues within Client space.
• Oversees the effective cross-functionality of all technology used for guest experience
  • Utilizes Seven Rooms to create proper algorithms to ensure proper guest flow in the restaurant and uses the platform during service
  • Engages with Triple Seat to organizing guest event bookings and communicate BEO needs to both FOH/BOH team leaders
  • Partners with Client Team on App integration and capitalizes on the use of PeopleVine
• Monitor service quality and creates raves through building meaningful guest relationships.
• Addresses guest feedback promptly and professionally, both in service and through third-party platforms (Seven Rooms, etc.), while utilizing the proper contacts/resources and ensuring all necessary parties are informed
• Implement and maintain quality control standards for food and beverage preparation
• Own the management of data collection in F&B to ensure it remains complete, accurate, and up to date across all platforms.
• Uphold the standards provided by the Membership Director to build and maintain a complete, accurate F&B database.
• Ensure all Front-of-House staff are trained and accountable for upholding data collection standards and maintaining accuracy.

Regulatory Compliance

• Ensure adherence to all local, state, and federal laws regarding alcohol service, food safety, and labor practices
• Maintain proper documentation for all licensing to include: SLA, NYC DOH, NYC DOB, FDNY, COI and other required permits
• Works directly with the building to ensure all facilities and maintenance is accurate and up to date, to include:
• Preventative maintenance of all equipment, periodic scheduled cleanings, etc.
• Partners with the building and Director of Operations for all additional facilities needs
• In partnership with the Executive Chef, completes regulatory audits to prepare for inspections
• Implement and maintain quality control standards for food and beverage preparation
• Ensures the operation is performing at the highest level, in terms of Health and Safety, to include completion of all necessary logs and training, time and temperature controls, HACCP compliance

Required Skills and Qualifications

• Experience in restaurant, bar and event management, ideally with a track record of successfully opening large scale operations
• Preferred 10+ years progressive industry experience
• Preferred NYC experience
• Strong leadership and supervisory skills to motivate and manage a diverse team
• Excellent customer service skills with a focus on guest satisfaction
• Strong financial acumen including budgeting, cost analysis, and P&L statement interpretation
• Knowledge of POS systems and restaurant management software
• Ability to work flexible hours, including evenings, weekends, and holidays