Fine-Dining Restaurant Manager - Guest Experience Leader

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 70,000 - 90,000; Full time

Job summary

The Dinex Group LLC is seeking a Restaurant Manager for Centurion New York, a premier space within Chef Daniel Boulud's group. The role supports service in dining room, lounge, and bar, overseeing the front of house hourly team to maintain restaurant standards and procedures.

Reporting to the Regional General Manager and Service Director, the manager will ensure guest satisfaction, coordinate with the kitchen, and uphold VIP service, reservations, and staff performance across venues in a

Qualifications

• Three years of service experience with at least two in management, preferably in a fine dining or priviate club environment
• Ability to lead, train and inspire
• Organizational skills
• Effective time management
• Present with professional demeanor
• Positive and clear written and oral communication skills
• Ability to engage guests successfully and build a relationship

Responsibilities

• Perform proper execution of opening and closing procedures, pre and post service duties
• Assists general manager with premeal meetings
• Monitor service to guests in all areas of the restaurant
• Ensure team members' adherence to service standards
• Communicate with kitchen to update them of service issues (i.e., pace of service, VIP tables)
• Review reservation sheet and seating plan and react to any special requests or VIPs
• Sustain guest relations
• Menus updates and descriptions
• Inspect dining room before service
• Maintain supply pars in including linen, china, glass and silverware
• Maintain the phone coverage standards
• Inventories

Skills

Leadership

Training

Organizational skills

Time management

Communication

Job description

The Dinex Group LLC is seeking a Restaurant Manager for Centurion New York, a premier space within Chef Daniel Boulud's group. The role supports service in dining room, lounge, and bar, overseeing the front of house hourly team to maintain restaurant standards and procedures.

Reporting to the Regional General Manager and Service Director, the manager will ensure guest satisfaction, coordinate with the kitchen, and uphold VIP service, reservations, and staff performance across venues in a