Assistant Manager

Hudson Table; New York (NY); On-site; USD 42,000 - 65,000; Full time

Job summary

Hudson Table is seeking an Assistant Manager to keep both kitchen and front-of-house operations running smoothly. The role covers inventory management, beverage production, and staff scheduling across shifts and events.

The position blends on-site hourly shifts with administrative work, requiring hands-on coordination with chefs and kitchen staff and a detail-oriented approach to multitasking in a fast-paced environment.

Qualifications

• Prior front-of-house hospitality experience required.
• Comfortable communicating and coordinating directly with chefs and kitchen staff.
• Working knowledge of culinary products and terminology (formal culinary training not required).
• Strong ownership instincts — you flag problems and solve them before being asked.
• Meticulous attention to detail; experience managing inventory counts and staff schedules a plus.
• Reliable, detail-oriented, and able to multitask in a fast-paced environment.
• Available to work a schedule that includes Tuesdays, Thursdays, and at least one weekend day.

Responsibilities

• Inventory management with weekly and biweekly counts.
• Cocktail and beverage production batching every Tuesday and keeping an up-to-date count of everything on hand.
• Staff scheduling for dishwasher staff and proactive coverage.
• Class and event preparation, printing recipe packets and competition scorecards weekly.
• Availability on-site at least one weekend day.

Skills

Front-of-house experience

Ownership mindset

Attention to detail

Multitasking

Communicates with chefs

Job description

Position Summary

We're looking for a highly organized, hands-on, and detail-obsessed Assistant Manager to keep our kitchen and front-of-house operations running like clockwork, week after week. The Assistant Manager is a key operational role at Hudson Table, responsible for inventory management, beverage and cocktail production, dishwasher staff scheduling, and preparing materials for classes and competitions.

You'll move comfortably between front-of-house hospitality and back-of-house kitchen coordination. We move fast, juggle multiple moving parts across every shift, and need someone who takes pride in running a tight ship (and systems) without needing to be told twice.

Schedule & Pay Structure

This role blends shift-based, on-site hourly work with salaried administrative time.

• 4–5 on-site shifts per week in front of house, kitchen assistant, host or chef position, clocking in and out for hourly tasks
• A supplemental salary covers administrative work completed off-site

Depending on your background in hospitality, your on-site shift work could be primarily front-of-house — hosting and MC-ing chef competitions and catered events like showers, rehearsal dinners, and weddings — or, if you bring a professional culinary background, a combination of kitchen assistant and lead chef work.

What You'll Own:

Inventory Management

• Own a full non-food inventory count on a weekly basis
• Own a full beverage inventory count on a biweekly basis
• Organize and maintain inventory and storage spaces

Cocktail & Beverage Production

• Drive batched cocktail production every Tuesday, start to finish
• Portion additional cocktails every Friday and keep an up-to-date count of everything on hand

Staff Scheduling

• Manage and maintain the dishwasher staff schedule, proactively solving coverage gaps before they become problems

Class & Event Preparation

• Responsible for printing all recipe packets and competition scorecards weekly
• Coordinate this on-site work around receiving deliveries - juggling both without dropping either

Availability

• Be on-site at least one day every weekend (minimum Sunday)

What We're Looking For:

• Prior front-of-house hospitality experience required
• Comfortable communicating and coordinating directly with chefs and kitchen staff
• Working knowledge of culinary products and terminology (formal culinary training not required)
• Strong ownership instincts — you flag problems and solve them before being asked
• Meticulous attention to detail; experience managing inventory counts and staff schedules a plus
• Reliable, detail-oriented, and able to multitask in a fast-paced environment
• Available to work a schedule that includes Tuesdays, Thursdays, and at least one weekend day

Job Requirements:

• On-site for 4–5 hourly shifts per week, including Tuesdays, Thursdays, and at least one weekend day
• Available to coordinate around scheduled delivery windows on receiving days
• Comfortable moving between front-of-house and kitchen environments throughout a shift
• Work-from-home options available for supplemental administrative work