General Manager
befikre bar indian kitchenBrooklyn (NY)
General Manager
Posted 4 days ago
befikre bar indian kitchenBrooklyn (NY)
SENIORITY
Mid
About the role
About the Role:
The Restaurant General Manager will oversee the overall operations and performance of Befikre’s NYClocation, including staffing, service, food safety, inventory, cost control, and compliance. This is a hands-on leadership role responsible for maintaining operational standards, developing the team, andsupporting the successful growth of the restaurant.
Key Responsibilities:
- Oversee all day-to-day restaurant operations and ensure consistent execution of Befikre’s service, quality, and operational standards.
- Lead and supervise restaurant staff, including hiring, training, scheduling, performance management, and workforce planning.
- Manage front-of-house and back-of-house coordination to ensure efficient restaurant operationsand service.
- Ensure compliance with Department of Health food-safety and sanitation requirements, includingproper food handling, storage, temperature control, hygiene, allergen awareness, and cleaningprocedures.
- Oversee restaurant cleanliness, sanitation, safety, inspection readiness, and corrective actionsrelated to health or operational deficiencies.
- Manage inventory, purchasing, receiving, food waste, portion control, vendor relationships, andfood-cost controls.
- Monitor sales, labor costs, operating expenses, restaurant performance, and other key businessmetrics to support profitability.
- Ensure proper POS, cash-handling, payment, daily reporting, and financial-control procedures.
- Maintain high standards of guest service, address escalated complaints, and ensure consistentcustomer satisfaction.
- Develop and maintain operational procedures, training standards, checklists, records, andcompliance documentation.
- Work with ownership and management to support the successful launch, growth, and ongoingperformance of the NYC Befikre location.
Required Qualifications:
- 3 - 5 years of restaurant management experience, preferably in a full-service or high-volumerestaurant.
- Proven experience leading restaurant operations, staff, scheduling, inventory, and daily businessactivities.
- Strong knowledge of food safety, sanitation, restaurant health standards, and operationalcompliance.
- Experience with restaurant POS systems, inventory management, scheduling, cash handling, and costcontrol.
- Strong leadership, communication, organization, decision-making, and problem-solving skills.
- Ability to manage multiple priorities in a fast-paced restaurant environment.
- Availability to work evenings, weekends, holidays, and flexible restaurant hours.
- Experience opening or launching a new restaurant/location is strongly preferred.
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