Restaurant Manager/Bar Sprezzatura

Highgate Hotels L.P.; New York (NY); On-site; USD 70,000; Full time

Job summary

An innovative hospitality partnership is seeking a Restaurant Manager to lead the food and beverage operations at a premier venue. This role involves coordinating staff, ensuring compliance with health and safety standards, and maintaining high-quality service levels. The ideal candidate will possess excellent communication and management skills, with a passion for delivering exceptional guest experiences. Join a dynamic team where creativity and culinary excellence come together to create memorable moments for guests. If you thrive in a fast-paced environment and are ready to make a significant impact, this opportunity is for you.

Qualifications

• 2-4 years experience in a similar role is essential.
• Strong understanding of compliance with local laws and regulations.
• Ability to train staff and manage operations effectively.

Responsibilities

• Coordinate and supervise all aspects of the F&B outlet operation.
• Train and manage employees while ensuring high service quality.
• Maintain payroll budgets and monitor operational costs.

Skills

Communication Skills

Problem Solving

Team Management

Customer Service

Payroll Processing

Compliance Knowledge

Education

High School Diploma

Bachelor's Degree in Hospitality Management

Tools

POS Systems

Microsoft Office

Reservation Systems

Job description

Compensation Type

Yearly

Highgate Hotels

A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels.

Location

Kimpton Hotel Theta, New York City

Overview

The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Ensuring incoming staff complies with company policy.
• Training staff to follow restaurant procedures.
• Maintaining safety and food quality standards.
• Organizing schedules.
• Keeping track of employees’ hours and recording payroll data.
• Ordering supplies while staying within budget limitations.
• Supervising daily shift operations.
• Ensuring all end of day cash outs are correctly completed.
• Coordinating daily front- and back-of-house restaurant operations.
• Controlling operational costs and identifying ways to cut waste.
• Appraising staff performance.
• Interviewing/recruiting new employees.
• Interacting with guests to get feedback on product quality and service levels.
• Perform other duties as requested by management.

Qualifications

• 2-4 years experience in similar or equivalent role.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Always maintain a warm and friendly demeanor.
• Process payroll on a weekly/biweekly basis.
• Must possess knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
• Clear understanding of State, Federal, and Local employment laws.
• Ability to respond to guest complaints in a timely manner.
• Work with the management team and keep them informed of any pertinent issues as they arise.
• Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
• Monitor quality of service in the outlet.
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Ensure compliance with SOPs and requisition procedures.
• Be visible on the floor and assist staff during each meal period.
• Conduct staff performance reviews in accordance with our standards.
• Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
• Be involved in and conduct departmental training.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.

Salary: $70,000.00