Restaurant General Manager - New Gastropub Concept

Job ID: 206484351

Job Summary

Job Description

Twenty/20 Taphouse, Somerset-Franklin Township, NJ

Radius Hospitality, a leading, progressive, award-winning hospitality management company, is currently searching for a General Manager for its’ Twenty/20 Taphouse restaurant concept in Somerset, NJ. This brand-new restaurant is currently under construction, with an expected opening in 1st Quarter 2019. Our Twenty/20 Taphouse concept was born out of necessity in Canton, Ohio. With the success of the first “Taphouse” the decision to expand the brand was easy to make. Twenty/20 Taphouse is a gastropub focusing on bringing quality craft beers to our guests from local and national breweries. Along with over 40 choices in craft beers, we serve a full menu of high quality, made from scratch food that is fresh, trendy, locally influenced and enhances the “Taphouse” experience.

The ideal candidate will have honed their skills in a fast-paced free-standing restaurant environment, leading teams that embrace their collaborative management style. This candidate will understand what makes a restaurant operation successful-high quality food, impeccable guest service, laser-focused cost control and a team-oriented management style. New restaurant opening experience is preferred.

If you are a General Manager who is not content accepting the status quo, has the ability to direct their team to outstanding results, and is looking for an opportunity to be in at the ground level development of a new restaurant concept, with the potential to become a managing partner-send your resume for immediate consideration.

Key Responsibilities of the General Manager:

• Ultimate supervision of all staff, both FOH & BOH, in conjunction with the Executive Chef. Responsible for cost containment, labor control, ordering & inventories, scheduling, cleanliness and asset maintenance.
• Oversees training and procedural compliance to maintain a high quality of food and service.
• Stays current on all restaurant industry trends in service, equipment and F&B, contributing to keep the restaurant on trend and relevant.
• Responsible for all aspects of human resources, such as hiring, counseling, terminations, record keeping, payroll and benefits administration.
• Develops new cooking methods for improvement of cuisine; keeps abreast of new developments in food and equipment.
• Prepares inventories, budget, forecast, end-of-month reporting; and, may revise work schedules for each week; report on daily labor performance, absenteeism and accidents.
• Is knowledgeable of all positions in the FOH, with the ability to work any position when necessary. Has a working understanding of BOH positions with the ability to direct and assist when necessary.
• Oversees all operations of the FOH during service hours to ensure the highest levels of service are delivered consistently during all dayparts.
• Works with other departments to coordinate special functions and outings.
• Regular and reliable attendance.
• Incorporates safe work practices in job performance.
• Maintains a professional and collaborative relationship with Executive Chef, BOH managers and associates.
• Reports directly to the Regional Vice President of Operations.

 

Minimum Qualifications for the General Manager:

-Associate/Bachelor’s degree from an accredited school is preferred.

-A minimum of 7 years of experience in varied restaurant positions including host, server, bartender, floor supervisor/manager and 3 to 5 years of experience in a high-volume, high-end restaurant as a General Manager.

-Experience in both corporate run and independent establishments preferred.

-Proven Management of FOH restaurant Operations at a high-volume restaurant.

-Must have Food Safety and Sanitation Training (ServeSafe Certification), or be able to obtain post hire.

-Possess knowledge of service standards and applicable employment law.

-Must be able to communicate clearly with managers, kitchen team, FOH personnel and guests.

-Ability to perform basic math calculations and understand finances and cost management.

-Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently

-Be able to work in a standing position for long periods of time (up to 10 hours).

-Be able to reach, bend, stoop and frequently lift up to 50 pounds.

-Must have the stamina to work an average of 50-60 hours per week.

-Regular attendance is required.

This job description and listed requirements are not a comprehensive overview of the position. Additional responsibilities may be added, at the discretion of corporate management, as necessary to successfully fulfill this role.

This is a HANDS-ON working position and the General Manager is expected to be on-site and work a flexible schedule including mornings, evenings, weekends and Holidays.

Compensation: Negotiable based on experience with managing partnership potential following successful opening and based on first year’s post opening performance. Quarterly bonus prior to managing partnership.

Benefits: Health, dental, vision plans with company contribution, paid vacation, personal/sick days, monthly dining/R&D allowance.

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