Restaurant Manager

Thepierreny; New York (NY); On-site; USD 75,000 - 80,000; Full time

Job summary

A premier dining establishment in New York, NY is seeking a dynamic Restaurant Manager to oversee day-to-day operations of its Food & Beverage outlets. Responsibilities include managing staff, ensuring high-quality service and food safety, and controlling budgets. Candidates must have at least 2 years of management experience in Food & Beverage at a luxury restaurant, along with strong organizational and communication skills. Availability for nights and weekends is required.

Qualifications

• Minimum of 2 years management experience in Food & Beverage and/or luxury restaurant.
• Exceptional verbal/written communication abilities required.
• Full knowledge of Food, Wine, Inventory Management essential.

Responsibilities

• Manage daily operations within Food & Beverage outlets.
• Coordinate and supervise the Food & Beverage operations.
• Control revenue and payroll budgets.

Skills

Management experience in Food & Beverage

Strong communication abilities

Organizational skills

Computer skills including Microsoft Office

Ability to multitask

Tools

POS – InfoGenesis

OpenTable

ADP payroll system

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time New York, NY, US

Salary Range: $75,000.00 To $80,000.00 Annually

Overview

POSITION OVERVIEW: We are seeking a dynamic and enthusiastic Restaurant Manager to join our team and help to deliver the highest quality of service to our guests. Oversee day-to-day operations within the Front of House Food & Beverage Outlets, Perrine Restaurant and Two E Bar & Lounge.

Responsibilities

• Manage, coordinate, supervise and direct the Food & Beverage operations
• Monitor effectiveness of workflow & sequence of service during service periods and provide hands-on support when required
• Ability to maintain and execute high quality of product, service and cleanliness standards
• Control and maintain revenue and payroll budgets with cost minded organizational skills
• Candidate must have outstanding devotion to guests and the overall success of the operation
• Manage food, labor, and other controllable expenses and work to meet profit objectives
• Ensure food safety procedures and guest relation policies/procedures are being executed
• Provide constant coaching, counseling, and discipline to employees to ensure their capability to meet the needs of the guest and the organization
• Clever scheduling of employees as per operational needs ensuring strict overtime handling and accuracy in payroll execution
• Responsible for ensuring the availability of resources such as labor, equipment and products
• Complete all administrative tasks and reports
• Responsible for all front of the house service, to include daily operations, interdepartmental communication, and training of staff
• Promote a positive and respectful work environment
• Ability to multitask and work in fast paced and diverse environment
• Strong computer skills necessary, including Microsoft Office Suite, POS – InfoGenesis, Opera, OpenTable, and ADP payroll system
• This position calls for the ability to work flexible hours, including AM/PM/Late night/Weekends

Qualifications and Requirements

• Candidate must have a minimum of 2 years management experience in Food & Beverage and/or a luxury restaurant
• Previous experience in a union environment is preferred
• This position requires exceptional verbal/written communication abilities
• Full knowledge of Food, Wine, Inventory Management, and Food & Beverage cost maintenance is a must
• Must have the ability to oversee luxury property operations including training and maintaining luxury products and standards
• Candidate must be a self-starter and have the propensity to achieve business goals
• Strong people and organizational skills are required
• Requires the ability to oversee day to day operations in a hands-on management style while adhering to labor guidelines

Physical Requirements

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

• Position: Ability to stand, walk, and move around for extended periods of time
• Must have good manual dexterity to handle kitchen equipment

Force

• Must be able to lift and carry up to 45 lbs.

Sensory

• Ability to work in varying temperatures, including hot and cold environments
• Must have good vision and be able to effectively communicate with staff and guests

JOB LOCATION: On-Site Only

Must be available to work nights and weekends and have transportation to and from work

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