Hospitality-Driven Restaurant Manager

Round Table Pizza; Carle Place (NY); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Paid training

Vision insurance

Job summary

Anthony’s Coal Fired Pizza in New York is seeking a dedicated Manager to lead and oversee daily restaurant operations, blending casual dining expertise with a passion for hospitality and guest satisfaction. This hands-on role requires strong leadership and the ability to motivate a team across all service areas.

You will oversee front-of-house and back-of-house, manage seating and reservations, enforce health and safety standards, and collaborate with the kitchen to ensure timely, high-quality

Qualifications

• Proven experience in casual or fine dining restaurant management.
• Knowledge of food service and production practices.
• Proficiency in cash handling and POS systems.

Responsibilities

• Lead and manage all front-of-house operations and staff to uphold service excellence.
• Oversee seating arrangements, guest interactions, and daily flow of service.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle payment processing, cash management, and financial recordkeeping.
• Collaborate with the kitchen team to ensure consistent communication and timely service.
• Train, coach, and develop front-of-house team members.
• Resolve guest complaints and inquiries with professionalism and care.
• Maintain a clean, organized, and welcoming front-of-house environment.

Skills

Front-of-house leadership

Team management

Customer service

Cash handling

POS systems

Health & safety

Tools

POS systems

Job description

Anthony’s Coal Fired Pizza in New York is seeking a dedicated Manager to lead and oversee daily restaurant operations, blending casual dining expertise with a passion for hospitality and guest satisfaction. This hands-on role requires strong leadership and the ability to motivate a team across all service areas.

You will oversee front-of-house and back-of-house, manage seating and reservations, enforce health and safety standards, and collaborate with the kitchen to ensure timely, high-quality