Located in the heart of Midtown Manhattan, steps from Grand Central Terminal, this iconic restaurant delivers exceptional dining experiences, private event hospitality, and world-class service. Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews.
Numbers & Facts
Location
New York, New York
Job Type
Full-time
Salary
$100,000–$115,000 Per Year
Description
Overview:
Morton's the Steakhouse
New York, NY 5th Ave
General Manager
Lead one of New York City's premier dining destinations as General Manager of Morton's The Steakhouse on 5th Avenue. Located in the heart of Midtown Manhattan, steps from Grand Central Terminal, this iconic restaurant delivers exceptional dining experiences, private event hospitality, and world-class service. We're seeking a dynamic leader with a passion for hospitality, team development, and operational excellence to drive success at the home of the "Best Steak Anywhere."
Benefits:
Extensive and well-rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
Paid sick leave
Paid time off
Monthly discretionary bonus potential
Responsibilities:
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
Ensure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests
Manage shifts which include daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service
Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews
Qualifications:
At least 3 years General Manager experience in an upscale / fine dining establishment
Additional experience in Regional or multi-unit management is preferred
Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, food safety, service techniques, and guest interaction
Strong understanding of cost and labor systems that lead to restaurant profitability
Strong communication and leadership skills combined with advanced computer and math skills
Stable and progressive work history; Strong work ethic