Floor Manager — Fine-Dining Service Leader

Harri; New York (NY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Equal Opportunity Employer

Job summary

ABC Restaurants, part of the Jean-Georges Management group, seeks a dedicated Floor/Service Manager to oversee daily operations across ABC Kitchen, ABC Cocina, and ABC V, delivering exceptional hospitality and leadership.

This role requires strong staff supervision, hands-on service, coordination with the kitchen, and a commitment to safety and guest satisfaction during all meal periods. Flexible hours and a passion for sustainable, high-quality dining are essential.

Qualifications

• Proven experience as a Service Manager or similar role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• In-depth knowledge of restaurant operations and service standards.
• Ability to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Lead and mentor service staff and conduct regular staff meetings.
• Ensure exceptional guest service and handle complaints.
• Oversee daily restaurant operations across meal periods (breakfast, lunch, dinner, brunch).
• Coordinate with kitchen staff for seamless food service and quality.
• Manage reservations and seating plans to optimize service efficiency.
• Develop and implement training programs for staff and provide performance feedback.
• Ensure compliance with health, safety, and sanitation regulations.
• Assist in planning and executing events and large group reservations.
• Collaborate with management to improve service and drive sales.

Skills

Leadership

Team management

Customer service

Operations management

POS software

Tools

POS systems

Job description

ABC Restaurants, part of the Jean-Georges Management group, seeks a dedicated Floor/Service Manager to oversee daily operations across ABC Kitchen, ABC Cocina, and ABC V, delivering exceptional hospitality and leadership.

This role requires strong staff supervision, hands-on service, coordination with the kitchen, and a commitment to safety and guest satisfaction during all meal periods. Flexible hours and a passion for sustainable, high-quality dining are essential.