General Manager - Charlie Palmer Steak IV

$95,000 - $100,000/Yr

Charlie Palmer Collective - New York, NY

Full-time - Senior

New York, NY

About the position

The General Manager at Charlie Palmer Steak IV is responsible for overseeing all food and beverage operations within the restaurant, ensuring exceptional guest service and managing the beverage program. This role requires a strong commitment to excellence, culinary knowledge, and the ability to lead a team in a fast-paced environment. The General Manager will work closely with both front-of-house and back-of-house teams to deliver a high-quality dining experience while managing staff, costs, and service standards.

Responsibilities

• Manages service aspects in all food and beverage assigned areas and events, acknowledging, greeting, and thanking all members and guests.
• Manages all F&B related areas to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the Hotel's appearance standards.
• Hires, manages, and trains staff in all technical and non-technical aspects of their role including Hotel standards of quality and service.
• Creates, maintains, and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Bridges communication with service and kitchen staff regarding reservations and/or special events.
• Works closely with BOH team to execute all services and banquet and catering events.
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Hotel's policies and applicable laws.
• Makes rounds of all food and beverage outlets to ensure member/guest needs are met.
• Responsible for employee relation issues and reviews incidents with Human Resource Manager.
• Completes and administers employee performance appraisals.
• Conducts monthly beverage inventories and quarterly china, glass and silverware inventories.
• Opens and closes all F&B Areas on a regular basis, ensuring Hotel security upon departure.
• Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff in the Hotel.
• Controls costs of all food and beverage outlets by assisting management in purchasing, maintaining effective profit and loss controls, and monitoring labor costs.
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events.
• Protects Hotel guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies.
• Maintains guest satisfaction by handling inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers.
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested.

Requirements

• Minimum 3 - 5 years' experience in a qualified position and hotel food & beverage division.
• A passion for hospitality, food and beverage, and the guest experience.
• Experience overseeing a wine program.
• Strong organizational & creative problem-solving skills.
• The ability to comfortably lead a team in a busy atmosphere.
• Creative & team oriented.
• Excellent computer skills, beverage cost management, catering experience.
• Fine Dining Experience a plus.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401(k)
• Paid time off
• Employee discount