Restaurant Manager

Lejardinier-Nyc; New York (NY); On-site; 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 Yorkis honored recipient of a MICHELINguide star in 2022 and 2023as a modern vegetable-driven restaurant. We are focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Michelin rated Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux.
The RestaurantManager will assist the General Manager and Assistant General Manager in organizing the activities of the service team in order to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that our guests receive the best quality of service perconcept standards.

As a Manager you will support in training and leading staff, achieving sales objectives, guest service & satisfaction, food quality, cleanliness and sanitation, all while creating a positive work environment.

YOUR RESPONSIBILITIES:

• Assist the management team in overseeing the day-to-day operation of restaurant.
• Oversee the daily floor operations to ensure service is done proficiently per concept steps of service and standards.
• Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team.
• Ensure that all Front of House employees are trained to meet the standards of service.
• Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele.
• Fill in where needed to ensure guest service standards and efficient operations including, but not limited to, order taking, wine service, and general duties.
• Comprehensive knowledge of all menu items.
• Comprehensive knowledge of grape varietals, wine styles, spirits, and cocktails.
• Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately.
• Communicate daily with the Maître D and host team, providing current information on large and private parties, expected VIP’s and special requests.
• Communicate daily with the culinary team, providing current information on large parties or expected VIP’s
• Responsible for the duties of opening and closing shifts where applicable.
• Prepare and deliver daily pre-service meeting.
• Reconcile all employee time clock inputs to scheduled labor at end of each business day. Follow procedure to make proper adjustment in the Point of Sale system if necessary.

The job description isn’t meant to be a complete list of your qualifications or all the things you’ll do.

YOUR QUALIFICATIONS:

• Minimum two years’ hospitality management experience preferred. Previous fine dining hospitality experience preferred
• Minimum one years' experience with Michelin standards preferred
• Minimum one years' experience with payroll practices
• Must be able to speak, read, write in clear English.
• Experience in service training, staff scheduling, and leadership best practices.
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Knowledge of basic accounting principles and practices is preferred
• High school or equivalent education preferred.
• Must be able to use relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific software including point-of-sale registers and business metric applications)
• Can reach, bend, stoop and frequently lift items up to 30 pounds.
• Can work in a standing position for long periods of time (up to 10 hours).

Bastion Hospitality LLC -is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.