Fine-Dining Service Manager

Lejardinier-Nyc; New York (NY); Hybrid; USD 55,000 - 85,000; Full time

Job summary

Le Jardinier New York is seeking a Restaurant Manager to lead the dining room team, uphold Michelin‑level service, and ensure a warm, precise guest experience in a lively Midtown setting.

You will oversee floor operations, supervise training, schedule staff, and work with the General Manager and Executive Chef to optimize service and guest satisfaction.

Strong English, leadership, payroll, inventory and cost-control knowledge are preferred; experience with fine dining and POS systems is a plus.

Qualifications

• Minimum two years’ hospitality management experience preferred.
• Minimum one year’s experience with payroll practices preferred.
• Must be able to speak, read, write in clear English.
• Experience in service training, staff scheduling, and leadership best practices.
• Knowledge of inventory and cost control is preferred.

Responsibilities

• Assist the management team in overseeing day-to-day restaurant operations.
• Oversee daily floor operations to ensure service is performed to concept standards.
• Ensure staffing attendance matches operational needs and schedule changes are approved.
• Ensure Front of House employees are trained to meet service standards.
• Interact with guests to maximize satisfaction and build return clientele.
• Cover duties including order taking, wine service, and general tasks as needed.
• Maintain comprehensive knowledge of all menu items.
• Understand grape varietals, wine styles, spirits, and cocktails.
• Resolve guest complaints and report to leadership.
• Communicate daily with Maître D/host team and culinary team on events.

Skills

Hospitality management

Payroll practices

Staff scheduling

Leadership

English proficiency

Education

High school diploma or equivalent

Tools

Microsoft Word

Excel

Outlook

POS systems

Job description

Le Jardinier New York is seeking a Restaurant Manager to lead the dining room team, uphold Michelin‑level service, and ensure a warm, precise guest experience in a lively Midtown setting.

You will oversee floor operations, supervise training, schedule staff, and work with the General Manager and Executive Chef to optimize service and guest satisfaction.

Strong English, leadership, payroll, inventory and cost-control knowledge are preferred; experience with fine dining and POS systems is a plus.