The candidate must be someone comfortable with and Experienced in Restaurant and Lounge settings in NYC restaurants.
The Manager should be able to establish and execute the restaurant’s strategic plan, take on responsibilities including but not limited to:
Operations
Develop and maintain service program, including policies and standard operating procedures.
Manage day-to-day operations, including scheduling, guest interaction, employee support, payroll, food quality and cleanliness.
Develop and improve training processes and materials, including food menu descriptions, pre-shift to-do list, service development and training.
Floor leadership for all positions on the front-of-house team and maintain effective communication with the Kitchen team.
Provide attentiveness and excellent service to all guests.
Support in management of the wine and cocktail program.
Admin
Maintain POS system to streamline operations and financial recording
Place orders to ensure efficient operations while maintaining budget
Assist in hiring and training all front-of-house staff
Staff scheduling
Payroll-related duties, including New Hire paperwork, reconciling daily and weekly shift times and correct tip sheets
Maintaining PDF at DOH standards for A grade consistently.
Financial
Develop and implement financial plan to promote profitable food and beverage sales.
Develop annual business plan and budget in conjunctions with ownership.
Monitor daily, weekly, and quarterly sales figures to ensure KPIs are met.
Review real cost to budgets to meet target goals.
Improve profitability by building additional revenue streams and private events.
Physical Demands and Work Environment
Must be able to lift to 50 lbs
Must be able to stand for an extended period of time
Exposure to hot kitchen elements or cleaning products
Must be able to walk up 3-4 flights of stairs
All candidates should have:
Hospitality-mindset, service-focused
Respect and awareness of all staff and people
Ability to maintain a positive and professional demeanor at all times
Excellent interpersonal and communication skills
Ability to communicate and manage a diverse staff
Ability to multi-task and work in a fast-paced environment
Desire to keep learning and growing
Experience in various capacities of restaurant staff (ie: server, host, bartender, busser, runner, etc.) strongly preferred
Ability to work a flexible schedule, including daytime, evenings, weekends and holidays.
Please submit a copy of your resume. We are conducting interviews all week.
