Restaurant Manager

The Yale Club of New York City; New York (NY); Hybrid; USD 75,000 - 105,000; Full time

Job summary

The Yale Club of New York City in New York seeks a Restaurant Manager to lead the dining services and inspire a high-performing service team. You will ensure standards are taught and upheld, collaborate with culinary staff, and cultivate an exceptional guest experience.

Ideal candidates have strong hospitality leadership experience, a can-do attitude, and excellent communication skills to manage a diverse team and maintain compliance with policies and regulations.

Qualifications

• Minimum 2 years in a leadership role within hospitality.
• Experience working with a union is a plus.
• Proficient English communication, both written and spoken.
• Bachelor's degree or equivalent education/experience.

Responsibilities

• Communicate standards and practices to ensure excellence and lead the service team.
• Educate and support the service team to create the best dining experience for guests.
• Maintain dining room excellence and cleanliness with proper inventory.
• Foster positive relationships with kitchen leaders and staff.
• Support service staff and participate in the service cycle as needed.
• Collaborate with beverage management on month-end inventory.
• Ensure HR practices are followed and disciplinary procedures when necessary.
• Oversee payroll processes per business/accounting procedures.
• Ensure DOL/Health Department compliance for operations.
• Provide guidance and growth opportunities for team members.
• Identify internal and external growth opportunities for the team.
• Perform additional duties to support objectives and operations.

Skills

Positive attitude

Team player

Excellent communication

Adaptable

Organized

Detail oriented

Professional demeanor

Independent worker

Education

Bachelor’s Degree or equivalent

High school graduate or equivalent

Job description

In collaboration with the leadership team, the Restaurant Manager will communicate standards and practices to ensure excellence and lead the service team. They work closely with the service and culinary teams to drive service and inspire team members to work together and hold one another accountable to the standards set. They educate and support the service team to create the best dining experience for all guests and the best work environment and experience for all employees.

Core Responsibilities:

• Cultivate a culture of collaborative, warm hospitality for team members and guests in our restaurant and other a la carte outlets.
• Maintain excellence and cleanliness of the dining room, ensuring that appropriate physical inventory is always available to employees and guests.
• Maintain positive working relationships with kitchen leaders and line staff throughout service periods, ensuring effective and timely communication.
• Continuously provide support to all service staff and actively participate in the service cycle as needed.
• Work with beverage management to conduct and submit month-end beverage inventory.
• Remain current and compliant with the correct HR practices and policies, holding employees accountable to all standards and practices, evaluating and/or following disciplinary procedures when necessary.
• Ensure that the Payroll process is completed accurately, on time, and according to business/accounting procedures.
• Ensure DOL/Health Department compliance as it pertains to the operation.
• Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development
• Consistently look for internal and external opportunities to build our growing team.
• Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success.

Requirements

Requirements, Reasoning Abilities, and Physical Demands:

• A CAN-DO attitude that is positive, professional, friendly, outgoing, and organized.
• Team player with the ability to multitask and shift gears in the face of interruptions. Solution-oriented, self-starter, with a keen eye for detail
• Polished demeanor & appearance, respectful, and professional interactions with all staff and members.
• Excellent communication skills, including over email, on the phone, and in person.
• Possess the ability to be flexible and adapt to change.
• Be dynamic, self-motivated, and creative, and practice empathy, emotional intelligence, and mindfulness with members and staff.
• Professional demeanor & appearance, respectful, and professional interactions with all staff.
• Establish and uphold positive and productive working relationships with staff.
• Work efficiently, both independently and as part of a team.
• Be organized, exercise sound judgment, perform detailed tasks, and understand and follow clear verbal and written direction.
• The job routinely requires walking, talking, some sitting, and the use of a computer and telephone.

Education and Experience Requirements:

• High school graduate or equivalent required; a combination of education and experience equal to a Bachelor’s Degree.
• Previous hospitality leadership is required.
• At least two years of experience in a leadership role with a proven track record of success.
• Previous experience working with a union team is a plus.
• Proficient communication in the English language, both verbal and written, is required.

Essential functions listed on this job description are not all-inclusive. The Food & Beverage Director or the Director of Restaurants may assign additional duties and responsibilities as necessary.