Restaurant Manager

Carmine's; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Carmine's in New York, NY seeks a Restaurant Manager to lead daily operations, drive guest satisfaction, and maximize revenue in a high-volume setting.

Ideal candidate has 2–5 years in restaurant management, proficiency with Toast/OpenTable/Excel, and strong communication and leadership skills. Weekend availability required.

Qualifications

• 2–5 years restaurant management experience in high-volume casual or fine dining.
• Experience in a fast-paced environment handling 10–35 million in volume yearly.
• Strong computer skills with Toast, OpenTable, Excel, Word, and timekeeping software.

Responsibilities

• Lead the restaurant and team to ensure an exceptional guest experience daily.
• Oversee all department functions during opening, mid, or closing shifts including guest relations, supervision of front of house team, ambiance, and QA of all food and beverage items; including weekly and monthly inventory.
• Enforce all Company initiatives and policies to improve quality, service and operations; ensure employee compliance.
• Under GM and DO, recruit, train, schedule, coach, communicate expectations; monitor, appraise; and enforce policies.
• Demonstrate efficiency by consolidating tasks, delegating and empowering others while maintaining urgency.

Skills

Leadership

Guest service

Communication

Team management

Tools

Toast

OpenTable

Excel

Word

Timekeeping software

Job description

Our Restaurant Managers are responsible for all aspects of the restaurant including driving sales and revenue, exceptional service execution, profitability, banquet sales, marketing, and effectively performance, managing our team through hiring, training, and development, including having a strong focus on hospitality, team excellence, and attention to detail is essential.

Responsibilities:

• Lead the restaurant and team members to ensure an exceptional guest experience is delivered daily.
• Overseeing all department functions during opening, mid, or closing shifts including guest relations, supervision of all front of house team members, restaurant ambiance, and quality assurance of all food and beverage items; including weekly and monthly inventory.
• Accurately practice, execute, and enforce all Company initiatives and policies with improvement to quality, service and operations and ensure employee compliance.
• Under the direction of General Manager and DO, accomplish restaurant human resource objectives by recruiting, training, scheduling, coaching, communicating job expectations; monitoring, appraising; and enforcing policies and procedures.
• Exhibiting efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts.

Requirements:

• With 2-5 years Restaurant Management experience, who are not afraid to work in high volume casual or fine dining restaurant with experience in a fast-paced (10-35 million) high-volume environment.
• With strong computer skills and knowledge of Toast, Open Table, Excel, Word, and timekeeping software with good judgment and the ability to make timely and sound decisions.
• Who display a passion for service and exceeding our guests needs.
• With excellent communication skills- verbally interacts with management, servers, team members and guests.
• With strong interpersonal skills and the ability to manage on all levels
• Who is reliable, dependable and guest and employee focused.
• Who are fluent in English.
• With open flexibility to work various shifts including weekends.

Location(s)

200 West 44th Street, New York , New York 10036 , United States