Restaurant Manager

QUICK USA; New York (NY); On-site; USD 75,000 - 95,000; Full time

Job summary

QUICK USA in New York is seeking a Restaurant Manager to oversee all aspects of operations across front-of-house and kitchen, ensuring guest satisfaction, quality, and efficiency. You will lead, train, and motivate a diverse team, coordinate service and culinary activities, and drive initiatives to meet financial targets while maintaining safety and hygiene standards.

This full-time role requires hands-on leadership, scheduling, inventory control, and collaboration with upper management to

Qualifications

• Leadership is essential for guiding and motivating the team to achieve high service standards.
• Strong customer service skills for guest relations and satisfaction.
• Operational management of dining and kitchen areas to ensure smooth service.
• Experience recruiting, training, and supervising front-of-house and kitchen staff.
• Strategic planning to optimize sales, costs, and marketing initiatives.

Responsibilities

• Oversee daily operations across front-of-house and back-of-house.
• Foster relationships with guests, manage VIP services, and monitor online reviews.
• Ensure health and safety compliance and maintain an A grade from the Department of Health.
• Manage rosters, tip distribution, and weekly inventory audits.
• Train team on product knowledge, service excellence, and hygiene protocols.
• Foster a positive workplace culture aligned with core values.
• Coordinate with kitchen leadership to ensure timely, high-quality service.

Skills

Leadership

Customer Service

Operational Management

Team Management

Strategic Planning

Education

Bachelor’s degree in hospitality; or Equivalent combination of education and experience.

Tools

Computer Systems

Productivity Software

Project Management Tools

Communication Platforms

Video Conferencing Tools

POS System (Square)

Job description

Restaurant Manager

Summary

This position is responsible for overseeing all aspects of restaurant operations, including both front-of-house and kitchen operations, to ensure exceptional guest experiences, operational efficiency, and strict adherence to high standards of quality, hygiene, and safety. The Restaurant Manager provides leadership across the entire restaurant, ensuring effective coordination between service and kitchen teams, maintaining food quality and consistency, and supporting safe and efficient kitchen operations. This role leads and motivates a diverse team, fosters a collaborative and high-performing workplace, and drives strategic initiatives to achieve business and financial goals.

Essential Duties

Restaurant Operations Management

Restaurant Operations

• Oversee daily operations, ensuring efficiency and smooth workflow across all departments, including front-of-house and back of the house.
• Build strong relationships with guests through personalized interactions, managing VIP services, and monitoring online reviews.
• Ensure compliance with health and safety regulations, maintaining an A grade from the Department of Health.
• Manage rosters, coordinate fair tip distribution, and oversee weekly inventory audits.
• Train team members on product knowledge, service excellence, and hygiene protocols.
• Foster a positive workplace culture aligned with the restaurant’s core values.
• Gain comprehensive knowledge of kitchen operations to facilitate seamless restaurant management.
• Directly oversee kitchen operations, including food preparation processes, workflow efficiency, quality control, and adherence to recipes and presentation standards.
• Ensure effective coordination between front-of-house and kitchen teams to deliver timely and consistent service.

Team member Management

• Responsible for the recruitment, hiring, and training of both front-of-house team members and kitchen team member.
• Supervise employees, ensuring they have the appropriate credentials and training, including Food Protection Certificate to handle food safely and meet quality standards.
• Organize team member schedules, including approving employee leave and planning shifts to cover absences.
• Evaluate team member performance regularly and provide constructive feedback to enhance productivity and maintain a high standard of service.
• Foster a positive and collaborative work environment to maintain high team member morale.
• Resolve team member conflicts, ensure equitable treatment, and maintain compliance with all applicable labor laws and regulations to foster a harmonious and compliant work environment
• Conduct regular team meetings to update the team member on new policies, menu changes, and company goals.
• Provide leadership and performance oversight for kitchen leadership staff (e.g., Head Chef / Kitchen Supervisor), ensuring alignment with operational and business goals.

Workplace Safety and Maintenance

• Monitor the workplace for hazards and resolve them to maintain a safe environment for team member and customers.
• Ensure the restaurant has sufficient tableware, condiments, and ingredients, and ordering new items when stocks are low.
• Oversee regular maintenance and repair of kitchen appliances and restaurant facilities to ensure smooth operations.
• Implement and monitor adherence to health and safety regulations and fire safety guidelines.
• Ensure compliance with licensing, hygiene, and health and safety regulations/guidelines across all areas of the restaurant.
• Conduct periodic safety drills to ensure team member preparedness in case of emergencies.
• Maintain an updated inventory of equipment and supplies and manage the replacement or repair of faulty equipment promptly.
• Ensure kitchen-specific safety, sanitation, and food handling standards are consistently met, including temperature control, storage practices, and cleanliness.

Collaboration and Strategy

• Collaborate with upper management to meet revenue goals, offering feedback about menu sales and operations, and developing strategies to boost sales and reduce costs.
• Participate in decision‑making concerning the restaurant’s menu, marketing strategies, and service offerings.
• Analyze customer feedback and sales data to identify opportunities for service improvement and revenue growth.
• Implement effective cost control measures to achieve and maintain budget targets.
• Liaise with vendors and suppliers to ensure timely and cost‑effective procurement of ingredients and other supplies.
• Engage with customers directly to understand their needs better and provide excellent customer service, resolving any issues or complaints that may arise.
• Work with the marketing team to create promotional events or discount offerings during slow periods to increase revenue.
• Continually review and update restaurant policies and procedures to improve operational efficiency.
• Partner with kitchen leadership to optimize menu execution, food cost control, labor efficiency, and overall kitchen performance.

General Work Policies

• Strive for constant improvement by identifying more efficient and cost‑effective approaches in work processes.
• Perform special projects and other miscellaneous duties as assigned.
• Uphold high ethical standards within the workplace, promoting a respectful and transparent environment.
• Report any irregularities or problems promptly to upper management facilitating timely and appropriate solutions.
• Maintain effective and open communication with co‑workers, and external contacts.
• Adhere to all company policies and procedures, fostering a culture of compliance and professionalism.
• Take responsibility for maintaining a clean and safe working area, in line with health and safety guidelines.

Working Hours / Working style

approx. around 10 hours per day.
Ability to work 5 days per week, including weekends and holidays.

Working Location

New York, NY

Salary / Benefit

$75K+Bonus

Holidays

Rotating shifts within a 24-hour operation (approx. around 10 hours per day.)
Ability to work 5 days per week, including weekends and holidays.

Qualifications

Required Skills

• Leadership: Essential for guiding and motivating the team, ensuring a high standard of service, and achieving operational goals.
• Customer Service: Crucial for building guest relationships and managing customer satisfaction, including handling feedback and complaints.
• Operational Management: Key for overseeing daily restaurant operations, including kitchen management, inventory control, and maintaining health standards.
• Team Management: Important for recruiting, training, and retaining team member, fostering a positive work environment, and managing team member performance.
• Strategic Planning: Vital for collaborating with management on business strategies, optimizing sales and marketing efforts, and making data‑driven decisions to improve service and revenue.

Educational

Bachelor’s degree in hospitality; or Equivalent combination of education and experience.

Work Experience

At least 3 years of experience in the restaurant or hospitality industry.

Tools/Equipment

Computer Systems, Productivity Software, Project Management Tools, Communication Platforms, Video Conferencing Tools. POS System (Square prefer)

Language

English: Business level (writing, speaking, reading)

Work Environment

Restaurants

Supervisory

Restaurant Team member

Department

Restaurant Operation

FLSA Status

Exempt

Full-Time/Part-Time

Full-Time

TRAVEL REQUIREMENTS

Local: Yes
Domestic/International: rarely Occasional

PHYSICAL DEMANDS

This role involves certain physical demands that are representative of the requirements for successful completion of the job's essential functions.

Vision

Ability to see objects clearly.

Hearing

Ability to listen to and understand through spoken words.

Speech

Ability to speak clearly so other can understand.

If needed, reasonable accommodation will be provided to enable individuals with disabilities to perform the essential functions of this job. The role predominantly requires sitting but may also involve occasional standing and walking. Regular use of your hands and fingers will be required for tasks like typing, writing, and handling documents. At times, you might need to reach with your hands and arms. The role may also require lifting and/or moving objects up to 30 pounds on occasion.

This job description is designed to outline the primary duties and qualifications of this role, but it doesn't encompass all responsibilities, duties, and skills that may be required. It's also subject to modification at the company's discretion to accommodate evolving business needs and structural changes.