About Us

An orchard-based hard cider company, committed to sustainable farming and natural
cider production, is opening Brooklyn’s first farm cidery with on-site restaurant, bar,
and tasting room. Among 75 (and counting) hard cider producers in New York State, we
are poised to be the first farm cidery in Brooklyn to open an on-site restaurant,
featuring cider-centric gastronomy. Our menu will be simple and our methods, ancient,
allowing farm-fresh ingredients to speak for themselves. Diners will be seated at casual,
communal tables and be invited to the tank room between courses to taste each of the
season’s ciders. As a full-scale cidery and as a place of gathering, we will also
spearhead and house cider events, educational workshops, tastings, and harvest
celebrations. We don’t just want to be a successful place of business, but a place of
innovation, creativity, history, and community, and one day, to be a hallmark of
Bushwick and Brooklyn, recognized for capturing the spirit of Brooklyn with something
local, something crafted, something smart, and wildly natural.


About You

We are looking for an Sous Chef who is passionate about food and cider, is committed toWe are looking for a leader who is passionate about food, cider, and providing exceptional
service – someone who develops a genuine conviction in our project and our offerings. We
are looking for a leader who is professional, yet approachable and down-to-earth – a leader
by example who is willing to roll up his or her sleeves to help whenever needed. Because
you will take part in the creation and development of an exciting new business, we are
looking for someone who can commit to the company long-term and has an interest in
growing with the company. You will be responsible for the general management and
business performance of a high-volume restaurant as well as help in the restaurant
planning and startup. Must be able to work holidays, nights, and weekend hours, as well as
be flexible with need-based shift coverage.


Responsibilities

  • Continually grow sales and adhere to budgeting and cost-control measures
  • Maintain high quality and consistency of service; respond professionally and provide sound resolutions to guest complaints; ENSURE GUEST SATISFACTION!
  • Maintain high level of safety, security, sanitation, and cleanliness; ensure compliance with health and legal regulations and federal, state, and local laws; maintain security systems
  • Recruit, hire, train, and motivate guest-focused FOH staff; set clear job expectations; conduct annual performance reviews; prepare weekly schedule; recognize and reward good performance and promptly confront poor performance; develop and implement restaurant policies and standard operating procedures
  • Manage inventory
  • Prepare monthly sales and spending summaries, usage reports, variance analyses, and plans for corrective actions and/or other ideas for improving profits and enhancing employee and guest satisfaction
  • Manage service providers (POS, waste, linen, utilities, etc.)
  • Oversee repair and maintenance of systems, equipment, and property
  • Manage private parties and events
  • Keep up to date with emerging trends in food and beverage industry; actively engage in local food and beverage culture and community of professionals

  • Minimum of 3 years of experience as a restaurant General Manager; experience with
    restaurant openings is desired, but not required
  • Comprehensive working knowledge of restaurant systems: food planning and preparation, purchasing, sanitation, security, personnel management, record keeping, and preparation of reports
  • Comprehensive working knowledge of labor laws, local health and safety codes, and
    accepted restaurant policies and standards
  • Experience in cost accounting, developing budgets, financial planning, process
    improvement, and strategic planning
  • Proven ability to lead and motivate employees to work as a team to meet
    impeccable service standards
  • Ability to solve immediate problems and multitask in a high volume, high pressure
    environment while maintaining steady oversight of large restaurant operation
  • Excellent verbal and written communication skills
  • Excellent organization and time management
  • Computer aptitude and proficiency in MS Word, MS Excel, OpenTable, POS
    (TouchBistro); fluency with Facebook, Twitter, and Instagram
  • Must agree to background and credit check

Qualifications


Salary: $70-85,000, DOE
Competitive benefits
Bonus: yearly bonus awarded based on sales targets

Compensation