Restaurant Manager - Chef Daniel Boulud Restaurants

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 70,000 - 110,000; Full time

Job summary

The Dinex Group LLC is seeking a Restaurant Manager to lead all front‑of‑house operations in a Michelin‑level dining environment. You will oversee service execution, staff development, guest relations, and financial performance, ensuring exceptional hospitality and meticulous attention to detail.

Ideal candidates bring 3–5 years of upscale dining experience, strong leadership, and a passion for creating memorable guest experiences in a fast-paced setting.

Qualifications

• 3–5 years of restaurant management experience in upscale or fine dining.
• Proven experience leading front-of-house teams.
• Strong understanding of luxury hospitality and guest service standards.
• Excellent communication, leadership, and interpersonal skills.
• Flexible schedule, including evenings, weekends, and holidays.
• Proficiency with POS systems, reservation platforms, and Microsoft Office.

Responsibilities

• Lead, motivate, and develop front‑of‑house team members, including captains, servers, hosts, bartenders, and support staff.
• Deliver exceptional hospitality and ensure guest satisfaction with personalized service.
• Coordinate with culinary, pastry, beverage, and management teams to ensure seamless service.
• Maintain Michelin-level service standards and ensure compliance with health and safety regulations.
• Assist in achieving revenue, labor, and profitability goals and monitor labor costs.

Skills

Front-of-house leadership

Guest service

Communication

Staff training

Recruitment & onboarding

Labor law compliance

POS systems

Reservation platforms

Microsoft Office

Education

Hospitality management education

Tools

POS systems

Reservation platforms

Microsoft Office

Job description

The Restaurant Manager is responsible for leading all front‑of‑house operations while ensuring an exceptional guest experience that reflects the standards of a Michelin‑starred dining establishment. This role oversees service execution, staff development, guest relations, financial performance, and operational excellence. The Restaurant Manager serves as a key leader on the floor, maintaining the highest levels of hospitality, professionalism, and attention to detail.

The ideal candidate is a polished hospitality professional with fine dining experience, strong leadership skills, and a passion for delivering memorable guest experiences.

Leadership & Team Management

• Lead, motivate, and develop front‑of‑house team members, including captains, servers, hosts, bartenders, and support staff.
• Foster a culture of excellence, accountability, and continuous improvement.
• Conduct pre‑shift meetings and ongoing training sessions.
• Coach employees on service standards, product knowledge, and guest engagement.
• Assist with recruitment, interviewing, onboarding, and performance management.
• Ensure compliance with all company policies and labor laws.

Guest Experience

• Deliver exceptional hospitality and ensure every guest receives personalized, attentive service.
• Actively engage with guests throughout service and address concerns promptly and professionally.
• Build and maintain relationships with VIP guests and regular clientele.
• Resolve guest complaints and service recovery situations with discretion and urgency.
• Ensure service standards consistently meet or exceed Michelin‑level expectations.

Operations Management

• Oversee all daily dining room operations and service execution.
• Maintain restaurant cleanliness, organization, and presentation standards.
• Monitor reservations, seating flow, and guest pacing.
• Coordinate effectively with culinary, pastry, beverage, and management teams.
• Ensure proper opening, service, and closing procedures are followed.
• Assist in achieving revenue, labor, and profitability goals.
• Monitor labor costs and scheduling to meet business objectives.
• Review daily sales reports and operational metrics.
• Support inventory management and cost‑control initiatives.
• Ensure accurate cash handling and POS procedures.

Service Standards & Compliance

• Maintain extensive knowledge of menus, ingredients, wine, spirits, and seasonal offerings.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Uphold Michelin‑level service standards and company operating procedures.
• Support special events, private dining experiences, and VIP functions.

Qualifications

Required

• Minimum 3-5 years of restaurant management experience in upscale or fine dining establishments.
• Proven experience leading front‑of‑house teams.
• Strong understanding of luxury hospitality and guest service standards.
• Excellent communication, leadership, and interpersonal skills.
• Ability to remain composed and effective in a fast‑paced environment.
• Proficiency with POS systems, reservation platforms, and Microsoft Office.

Preferred

• Michelin‑starred or luxury hospitality experience.
• Advanced wine and beverage knowledge.
• Sommelier certification or hospitality management education.
• Experience with platforms such as OpenTable, SevenRooms, or Resy.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 30 pounds.
• Ability to navigate a busy dining room environment safely and efficiently.

The Restaurant Manager is responsible for leading all front‑of‑house operations while ensuring an exceptional guest experience that reflects the standards of a Michelin‑starred dining establishment. This role oversees service execution, staff development, guest relations, financial performance, and operational excellence. The Restaurant Manager serves as a key leader on the floor, maintaining the highest levels of hospitality, professionalism, and attention to detail.

The ideal candidate is a polished hospitality professional with fine dining experience, strong leadership skills, and a passion for delivering memorable guest experiences.

Essential Duties & Responsibilities

Leadership & Team Management

• Lead, motivate, and develop front‑of‑house team members, including captains, servers, hosts, bartenders, and support staff.
• Foster a culture of excellence, accountability, and continuous improvement.
• Conduct pre‑shift meetings and ongoing training sessions.
• Coach employees on service standards, product knowledge, and guest engagement.
• Assist with recruitment, interviewing, onboarding, and performance management.
• Ensure compliance with all company policies and labor laws.

Guest Experience

• Deliver exceptional hospitality and ensure every guest receives personalized, attentive service.
• Actively engage with guests throughout service and address concerns promptly and professionally.
• Build and maintain relationships with VIP guests and regular clientele.
• Resolve guest complaints and service recovery situations with discretion and urgency.
• Ensure service standards consistently meet or exceed Michelin‑level expectations.

Operations Management

• Oversee all daily dining room operations and service execution.
• Maintain restaurant cleanliness, organization, and presentation standards.
• Monitor reservations, seating flow, and guest pacing.
• Coordinate effectively with culinary, pastry, beverage, and management teams.
• Ensure proper opening, service, and closing procedures are followed.

Financial & Administrative Responsibilities

• Assist in achieving revenue, labor, and profitability goals.
• Monitor labor costs and scheduling to meet business objectives.
• Review daily sales reports and operational metrics.
• Support inventory management and cost‑control initiatives.
• Ensure accurate cash handling and POS procedures.

Service Standards & Compliance

• Maintain extensive knowledge of menus, ingredients, wine, spirits, and seasonal offerings.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Uphold Michelin‑level service standards and company operating procedures.
• Support special events, private dining experiences, and VIP functions.

Qualifications

Required

• Minimum 3-5 years of restaurant management experience in upscale or fine dining establishments.
• Proven experience leading front‑of‑house teams.
• Strong understanding of luxury hospitality and guest service standards.
• Excellent communication, leadership, and interpersonal skills.
• Ability to remain composed and effective in a fast‑paced environment.
• Proficiency with POS systems, reservation platforms, and Microsoft Office.
• Flexible schedule, including evenings, weekends, and holidays.

Preferred

• Michelin‑starred or luxury hospitality experience.
• Advanced wine and beverage knowledge.
• Sommelier certification or hospitality management education.
• Experience with platforms such as OpenTable, SevenRooms, or Resy.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 30 pounds.
• Ability to navigate a busy dining room environment safely and efficiently.

The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/237-Chef-Daniel-Boulud-Restaurants