Fine-Dining Restaurant Manager - Lead Guest Experience

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Café Boulud, part of The Dinex Group, seeks a Restaurant Manager to support service across dining room, lounge and bar. You will oversee front-of-house hourly teammates, ensuring restaurant standards, policies and procedures are met.

Reporting to the Regional General Manager, you will lead, train and inspire a professional team, manage reservations, guest relations, and ensure smooth service from opening to closing, including coordination with the kitchen and banquet events as needed.

Qualifications

• Three years of service experience with at least two in management, preferably in a fine dining or private 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

Staff training

Organization

Time management

Guest relations

Communication skills

Job description

Café Boulud, part of The Dinex Group, seeks a Restaurant Manager to support service across dining room, lounge and bar. You will oversee front-of-house hourly teammates, ensuring restaurant standards, policies and procedures are met.

Reporting to the Regional General Manager, you will lead, train and inspire a professional team, manage reservations, guest relations, and ensure smooth service from opening to closing, including coordination with the kitchen and banquet events as needed.