Equally inspired by Mexico City street food and NYC spirit, TacoVision is a fun fast paced restaurant with over 300 bottles of Tequila and Mezcal at the heart of our beverage program. Daily programming,Live Djs during happy hour, and one of the best bottomless brunches in the city make TacoVision an exciting place to work.
Brought to you by the team behind Crave Fishbar we have a great love for positive work culture and sustainable practices.
TacoVision is looking for an individual who is passionate about the hospitality industry with a focus on being a hands-on manager with a love for beverage programs (preferably agave based spirits).
Experience and Qualifications
– At least 3 years of high volume General Manager experience.
– Must have open availability including evenings, weekends and holidays.
– Flexibility and willingness to adapt to ongoing changes.
– Understands P&L and how to analyze financials to make day to day decisions in operations
– Able to inspire, motivate, and develop employees.
– Ability to identify problems and be proficient in being a taskmaster.
– Proven track record in building high-performing teams.
– Professional and confident verbal and written communication with guests, employees and ownership.
– Uphold our Management Mission Statement: “The mission of our management team is to deliver exceptional hospitality to our guests. We achieve this by empowering our staff and cultivating a culture that makes them feel valued, included, and inspired.”
Duties and Responsibilities
DIRECT MANAGER TO:
– Floor Manager(s) Assistant General Manager, Bar Manager, Kitchen Manager.
– Weekly check-in meetings with each of these positions to establish tasks and service goals.
– Additional meeting with Kitchen Manager and Bookkeeper.
WEEKLY ITEMS
– Responsible for Weekly Manager Sheet that outlines Service Goals / One Big Thing for each department each week.
– Assigns tasks to other managers on Weekly Manager Sheet.
– Scheduler of Managers along with approving time off for managers.
– Foster relationships with OpenTable,Vendors, and all delivery platforms to keep the restaurant up to date on the latest policies and technologies. Upon approval from ownership, you are the primarily contact for all other partnerships we create to help increase business.
– Frequently respond privately/or public in certain situations to both positive and negative reviews on Yelp, Goggle, and OpenTable. Thank happy guests, and offer apologies and solutions to those who were not.
HIRING & SCHEDULING
– Responsible for all front of house hiring and scheduling: Servers, Bartenders, Hosts, Runners, Bussers, and Barbacks
FOH TRAINING & DEVELOPMENT
– Collaborates with Director of Operations on training program for servers, hosts, and runners/bussers.
– Scheduling of new hires for training through a 4 day program.
– On a new hire’s first shift the GM or AGM must complete a 45 minute orientation. Which includes all paperwork, manuals, expectations, Dolce Scheduling, Logins, and sexual harassment.
– Work with FOH staff deemed eligible to be “trainers” to let them know the goals and benchmarks of the training program.
– Responsible for keeping the staff informed as new dishes come on and off the menu.
– The day a new dish premieres, collaborate with the executive chef to get as much information about the new dish as possible. This includes where the product comes from and every ingredient in the dish.
– Make sure all info is passed on to the staff during line up. Also make sure it is reflected in the “Service Manual” on the floor.
– Continue to coordinate with the executive chef about revisiting dishes on a regular basis.
– Twice a year with the Director of Operations, sit down with employees individually for performance reviews and feedback. Go over their sales data to see where they can improve. Try to find insight into things they do well that can be shared as strategies for helping other staff members.
– Plan staff meetings and work them into the schedule every 8-10 weeks. Touch on new policies and address weaknesses to the staff as a whole. Develop and administer a written quiz if applicable. Work with the Director of Operations and owners to bring in speakers that will assist in staff’s education/understanding of our products and mission.
– Constantly find ways to make the host stand run more effectively and efficiently. As new changes are made to OpenTable and new policies are introduced to the position, make sure all hosts are up-to-par. Keep up on the host manual.
– Training FOH staff on Agave education, collaborate with Director of Operations on other beverage training for FOH staff
– Communicate effectively with the bartenders to ensure staff is well trained and familiar with flights.
BEVERAGE PROGRAM
– Collaborator with bar manager, owner & Director of Operations on cocktail, beer, and wine list.
– Maintain goal beverage margins of 20% or better on wine and beer, 12% or better on liquor.
– Oversee batching and pars for the week. Tasting and adjusting with person batching. Come up with the most efficient systems.
ORDERING RESPONSIBILITIES
– Smallwares including glassware, silverware, plates.
– Printed paper products including menus, comment cards, postcards.
– Light bulbs and any other items necessary for service.
NYC FILINGS
– Make sure permits are filed and up to date; Health Permit, Liquor License, etc. Communicate with the Director of Operations with issues.
– Follow through with all inspections, violations, court dates, and dealings with expeditors and lawyers. Most of this correspondence will be through mail.
-Checking the mail daily. Invoices get scanned to the bookkeeper and other mail needs to be distributed accordingly.
BOOKKEEPING & HR
– Keep employee paperwork filed and organized.
– Manage general cash flow of the restaurant. Make weekly or biweekly cash drops.
– New Hire Paperwork and Employee files are complete: Handbook, Rate of Pay, I-9, W4, Sexual Harassment, Correct Manual & Training Material
OFFICE WORK/OTHER RESPONSIBILITIES
– Keep the menus organized on the computer. Make changes as new menu items are added.
– Update DoorDash, GrubHub, Seamless, and UberEats with changes. Update the website with the current menu.
– Do monthly liquor, beer and wine inventory with the help of FOH Manager or Lead Bartender. Review with the Director of Operations and address issues.
– Office computer maintenance. Close unused programs, perform updates, and restart.
– Keep up with staff announcements through Dolce. This includes educational and wellness classes, staff parties, and volunteer opportunities. Make sure they are talked about at line-up. Make sign-up sheets if applicable. The General Manager must attend as many of these outside opportunities as possible.
– Keep Toast clean and streamlined. Delete unused buttons and organize menus in the simplest way possible. Make sure pricing is up-to-date and items are in the correct categories.
– Be in constant communication with the Director of Operations on what we need on the floor to make service better. Are we low on glassware, silverware, or plates? Is there something else we can order to make service run smoother?
– Making sure Google Drive docs are organized and cleaned up.
– Ensure the maintenance of our restaurant and any repairs are communicated to ownership.
TacoVision
244 E 53rd St
