Great Northern Food Hall - Floor Manager

New York, United States Full-time

Great Northern Food Hall:

Founded by Claus Meyer, The Great Northern Food Hall sits in the heart of New York – Grand Central Terminal. Along with the Agern, The Great Northern Food Hall is known for its seven foodservice establishments: The Bar, Grain Bar, Great Northern Deli, Danish Dogs, Meyer’s Bageri, Brownsville Roasters, and Open Rye. Serving freshly baked pastries & bread, sandwiches & soups, piping hot coffee & expertly crafted espresso drinks, and both hot & cold prepared items all adhering to the new Nordic cuisine philosophy.

Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, Broadway shows, and many more 

 Essential Duties and Responsibilities:

  • Handles all guest concerns and complaints if they arise. 
  • Maintains a visible presence on the floor and interacts with guests and team members. 
  • Assists in all aspects of employee relations, including but not limited to hiring, disciplining, developing, coaching, mediating, recognizing, and evaluation team members according to MeyersUSA guidelines and policies. 
  • Communicates to the team all company promotions and initiatives on a daily basis through shift meetings of any adjustments to menu, and events scheduled.
  • Solicits feedback from the team to continuously drive operational improvements and motivate the team. 
  • Assists the front-of-house (FoH) management team in ordering supplies as needed; communicates equipment and maintenance needs to the direct reports and finds solutions to these issues. 
  • Properly edits payroll for accurate processing of paychecks if applicable and as assigned by the General Manager. 
  • Ensures adherence to all cost control procedures, such as voids, discounts, comps, etc., and ensures all team members understand and follow those procedures. 
  • Assists in development and/or implementation of all schedules and rotations; adjusts or balances the staffing levels in order to control labor costs without sacrificing guest service. 
  • Assigns sections and breaks for team members and makes sure to release team members once their station and section has been organized and communicated. 
  • Monitors full Team Member compliance associated with responsibility of food handling and serving alcohol. 

Skills and Qualifications:

  • Working during weekends, holidays and peak business periods are required, including working any shift/day designed by the department.
  • Must provide leadership over the front-of-house (FOH) team to prepare and serve delicious and safe food to our guests while meeting or exceeding our business objectives
  • Proficiency with Microsoft Office (Outlook, Excel, PowerPoint, etc.) applications is required. 
  • Must obtain Food Handler/Food Protection-certified within 6 months of employment. 
  • A business degree or equivalent preferred.
  • Minimum of one 1-2 years of experience in a leadership position in a comparable restaurant, or experience in an ambitious fine dining restaurant is required.
  • Experience overseeing multiple restaurants venues preferred.