Duties & Responsibilities
Promote, work, and act in a manner consistent with the values & mission of Neir’s Tavern Inc: preserve & promote the historic value of NYC’s oldest bar by continually connecting & reflecting the community we serve.
General Management and Administration
· Manage the day-to-day on-site operations and the company’s staff, delegating responsibilities to FOH and Kitchen staff members and ensuring they complete them efficiently and accurately.
· Maximizes profitability by forecasting requirements, scheduling expenditures, ensuring portion control monitoring accuracy of charges, analyzing variances, ensuring portion control and initiating corrective actions.
· Enforce company policies and procedures in conjunction with the CEO and Director of Operations.
· Participate in regular management meetings FOH and Kitchen staff.
· Conduct weekly briefing reports to the Director of Operations and CEO and include follow-up on all important items discussed in previous briefings.
Customer Service
· Deliver impeccable customer service by ensuring a positive experience for guests by overseeing all aspects of the dining experience and addressing customer questions/concerns/complaints in reference to services or employee interactions while being sure to satisfy their needs in a positive and professional manner.
· Provide customer satisfaction by creating an enjoyable atmosphere for the customers – greet customers upon arrival, conduct table checks and make sure everyone is happy.
· Maintains ambiance by controlling lighting, background music, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
· Communicating customer feedback (positive and negative) to the Director of Operations and the CEO.
Human Resources
· Provide leadership and management in the areas of recruiting, onboarding, training, coaching, motivating as well as evaluating staff performance in order to achieve goals and objectives.
· Train new hires on the standards and procedures of the company, from how to handle a negative customer experience to how to properly serve customers to educating the staff on safety guidelines, customer service and standards for cleanliness.
· Compile, review and supervise staff work schedules to ensure appropriate staffing, while keeping track of employees’ hours.
· Nurture a positive working environment by recognizing outstanding employees for exemplary work and call attention to workers that are professional and meet their goals.
· Facilitate respectful open discussions and appraise staff performance as well as provide feedback to improve productivity.
· Communicate ongoing staff performance issues to Director of Operations and the CEO.
Supply Chain and Procurement
· Estimate consumption, forecast requirements, and monitor supplies with FOH staff and the Kitchen Manager to maintain inventory, track stock levels of food, supplies, and needed equipment maintenance as necessary.
· Take ownership of budgets and cost control methods to minimize expenses.
· Monitor product quality and handling vendors.
· Identify measures to cut waste.
Compliance, Health and Safety
· Ensure all employees are working within outlined operating standards and policies. Adhere to and enforce employee compliance with health, hygiene, safety, and sanitation standards/regulations.
· Maintain a safe, secure, and healthy environment by establishing, following, and enforcing standards, procedures and legal regulations.
· Conform to the regulations of the alcoholic beverage commission.
· Support a safe and productive workplace for all staff, which may include settling disputes between employees.
Miscellaneous
· Handle general administration duties and various paperwork.
· Liaise on-site with suppliers, contractors, licensing authorities and sales representatives.
· Regularly conduct walkthroughs of the restaurant (inside and outside) for any potential issues, operational consistency, appearance, ambience and anything else that may cost customers or money.
· Check voicemail, take reservations and other FOH duties.
· Opening and closing the business as well as other industry-specific tasks such as overall maintenance.
· Take social media worthy photos and send to the Director of Operations.
· Complete other tasks, projects and job duties as assigned and/or deemed appropriate.