General Manager

Elephant Tribe Hospitality is in search of a General Manager to support both of our exciting properties, LORE and FOLK.About LORE + FOLK:LORE is a chef-driven restaurant in Park Slope, Brooklyn, where global flavors meet local spirit. Led by Chef Jay Kumar, the menu blends seasonal ingredients with inspirations from his South Indian heritage and international culinary journey.Opening this fall, FOLK is a new cocktail bar from the team behind LORE, led by Executive Chef and Bib Gourmand honoree Jay Kumar. With a balance of neighborhood warmth and refined hospitality, FOLK celebrates the people who shape the community and make New York City extraordinary.General Overview:The General Manager (GM) in a restaurant business holds a senior leadership role, overseeing the entire operations of both locations to ensure smooth and efficient functioning.Key ResponsibilitiesTake responsibility for the overall performance and success of both locations, including the entire operations of front and back of the housesDevelop and implement operational policies and procedures, where applicableEfficiently manage front and back of the house schedules, ensuring optimal staffing levels and smooth restaurant operationsPerforming routine and assigned opening and closing proceduresDevelop and manage budgets, financial forecasts, and financial reportingMonitor and control costs, including food and labor costs for front and back of the houseMaximize profitability through effective cost management and revenue generationRecruit, hire, train, and supervise restaurant staff for front and back of the houseCreate work schedules, manage employee performance, and address any HR-related issues for all teamsFoster a positive and productive work environmentEnsure high levels of customer satisfaction by maintaining quality standards and addressing customer concerns. Monitor and respond to online reviews and feedbackMaintain high standards of food and service qualityConduct regular inspections to ensure compliance with health and safety regulations. Manage inventory levels and order supplies as neededMonitor and control food and beverage costs through effective inventory managementEstablish and maintain relationships with suppliers and vendorsImplement training programs to enhance the skills of the staffStay informed about changes in regulations that may impact the restaurant, as well as industry trends and best practicesEnsure compliance with local health regulations, labor laws, and licensing requirementsStay current with technology trends and implement relevant systems to streamline operations, such as point-of-sale (POS) systems and reservation platformsHandle emergencies and unexpected situations effectivelyDevelop contingency plans for various scenariosQualificationsMinimum 5+ years’ Managerial experience of similar caliber conceptTIPS/ServSafe, food handlers certificate; WSET or similar training certifications Able to speak, understand, read, and write in EnglishAble to comprehend and follow written and verbal directionDriven, team first mentality with a knack for completing tasks independentlyAble to bend, stoop, stand and perform extensive walking for 8-10 hours a day and to lift at least 50 pounds on a regular basisOrganized approach to projectsAble to approach their work with a sense of ownership and work with a sense of urgencyAble to work nights, weekends and holidays, and variable schedule, per the needs of the businessAdaptable in fast-paced and challenging work environments, with the ability to perform essential job functions under pressure, maintain professionalism when working under stressDemonstrate positive leadership characteristics, which inspire team members to meet and exceed standardsAble to utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Resy and any additional systems as needed Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal lawsStrong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safetyProficient in restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports. Strong understanding of cost and labor systems that lead to restaurant profitability. Ability to successfully train new team members. Excellent organizational and communication skills. Comfort working with budgets, payroll, revenue, and forecasting. Knowledge of health and safety regulations in the food service industryBachelor’s degree in hospitality, Culinary Management, or similar subject, preferredTo apply, please submit your resume and cover letter to info@folkbrooklyn.com. We look forward to hearing from you!LORE and FOLK are equal opportunity employers. We embrace diversity and are committed to providing equal employment opportunities to all qualified applicants, regardless of race, national origin, age, sex, religion, disability, marital status, veteran status, or any other protected status under local, state, or federal law. This policy extends to all aspects of employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.More detail about Lore part of Lore & Folk, please visit https://culinaryagents.com/entities/356318-Lore