Floor Manager / Bar Manager

Bloxx Financial; New York (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

Global Origin is hiring a Hospitality Manager to lead front‑of‑house operations and beverage programs across two premium venues: The Chic Bistro and The Penthouse. You will manage service flow, guest relations, staff training, and cost controls, ensuring flawless execution and profitability.

The role requires 3–5 years of management experience in high‑volume settings, strong leadership, and a deep understanding of restaurant metrics, inventory, and compliance with health and liquor laws.

Qualifications

• 3–5 years of management experience in a high‑volume restaurant, upscale bar, or luxury event venue.

Responsibilities

• As a Floor Manager: Oversee daily dining room and event floor service; maintain luxury service standards.
• As a Bar Manager: Oversee beverage program, inventory control, and cost targets; supervise bartenders with recipe accuracy and compliance.

Skills

Leadership

Business Acumen

Compliance

Availability

Experience

Tools

POS systems

Job description

Global Origin operates several growing hospitality venues and is currently hiring experienced General Managers and Bar Managers to join our team at our new location. To lead our premier operations, we are seeking an experienced, high-energy Hospitality Manager to oversee front-of-house operations and beverage programs. This role drives execution across two distinct, premium environments: the high-volume culinary hub The Chic Bistro and our exclusive, luxury event space, The Penthouse.

Position Overview

As a Hospitality Manager, you are a hands‑on leader responsible for executing flawless service, managing floor staff, and maximizing profitability. You will split your expertise between general floor management (service flow, guest relations, staff coordination) and beverage management (inventory control, menu development, mixology training).

Key Responsibilities

As a Floor Manager:

• Daily Service Leadership: Oversee the daily flow of the dining room and event floors, ensuring staff execution meets luxury service standards.
  

• Staff Management & Training: Schedule, train, motivate, and manage performance for front‑of‑house teams (servers, hosts, bussers).
  

• Guest Relations: Act as the primary point of contact for guest feedback, VIP arrivals, and conflict resolution, maintaining absolute professionalism under pressure.
  

• Operational Readiness: Ensure the venue is opening/closing properly, including cash drawer reconciliations, labor cost management, and facility safety checks.
  

As a Bar Manager:

• Beverage Program Oversight: Manage the beverage menu, creating high‑end signature cocktails and curated wine/beer lists tailored to each venue's demographic.
  

• Inventory & Cost Control: Handle ordering, vendor relations, and weekly inventory tracking for spirits, wine, beer, and bar consumables to minimize waste and meet cost targets.
  

• Mixology Quality Control: Train bartenders on exact drink recipes, premium presentation, speed, and strict compliance with local responsible alcohol service laws.
  

Qualifications & Requirements

• Experience: 3–5 years of management experience in a high‑volume restaurant, upscale bar, or luxury event venue.
  

• Leadership Skills: Proven ability to lead by example, handle high‑stress situations with poise, and foster a positive team culture.
  

• Business Acumen: Strong understanding of restaurant operational metrics, labor management, inventory tracking, and POS systems.
  

• Compliance: Deep knowledge of local health department codes and state liquor authority regulations.
  

• Availability: Must have open availability, including late nights, weekends, and holiday events.