We are seeking a highly skilled and experienced GM to manage and maintain our high performing team. We are looking for a candidate that is capable of quickly growing into a multi-unit manager. Our Deep Ellum location is the first of multiple Brooklyn Dumpling Shops scheduled for DFW, with a 2nd location tentatively scheduled for 2025.
Duties:
- Manage and lead a team of kitchen staff, servers, and front-of-house personnel to achieve sales goals and improve customer satisfaction.
- Oversee the entire food preparation and presentation process, ensuring that all dishes meet the restaurant's high culinary standards.
- Conduct inventory management, monitor stock levels, and place orders to maintain optimal inventory levels.
- Develop and implement strategies to increase sales, improve customer service, and enhance overall restaurant performance.
- Ensure that all kitchen areas, storage facilities, and equipment are maintained in a clean, safe, and sanitary manner.
- Manage and maintain all restaurant equipment, including kitchen appliances, dishwashers, and point-of-sale systems.
- Develop and implement policies and procedures to ensure compliance with food safety regulations and industry standards.
- Manage and resolve conflicts or issues with staff, customers, or vendors.
- Maintain a high level of customer service, ensuring that all customers have an exceptional dining experience.
- Participate in the planning and implementation of special events, including banquets and catering services.
- Stay up-to-date with the latest culinary trends and industry developments to improve menu offerings and restaurant operations.
Experience:
- Proven experience as an Assistant Manager or General Manager in a restaurant or hospitality environment.
- Strong background in kitchen management, including food safety and inventory control.
- Previous experience in a restaurant setting, preferably in a high-volume or upscale environment.
- Demonstrated success in managing a team, with a focus on team management and hospitality management.
- Experience in banquet and catering services is an asset.
- A strong understanding of culinary principles and practices, including kitchen management and culinary operations.
- Familiarity with restaurant management software and point-of-sale systems.
- Excellent communication, leadership, and problem-solving skills.
Job Type: Full-time
Pay: $65,000.00 - $74,796.00 per year
Benefits:
- Employee discount
- Flexible schedule
- Paid time off
- Paid training
Experience level:
- 10 years
- 11+ years
- 5 years
- 6 years
- 7 years
- 8 years
- 9 years
Restaurant type:
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Monday to Friday
- Rotating weekends
Experience:
- Restaurant management: 5 years (Required)
Ability to Commute:
Work Location: In person