Restaurant Manager - La Tête d’Or

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

Job summary

The Dinex Group invites a Restaurant Manager to join La Tête d’Or, our new steakhouse concept in New York. You will support service across dining rooms, lounge and bar, supervise front-of-house staff, and partner with the General Manager on training and operations to ensure 100% guest satisfaction.

The ideal candidate has 3+ years in restaurant leadership in high-volume or fine dining settings, strong organizational and communication skills, and a true passion for hospitality and guest

Qualifications

• Minimum 3 years of restaurant experience, including at least 2 years in a management role.
• Background in high-volume and/or fine dining environments preferred.
• Strong leadership skills with a passion for team development.
• Exceptional organizational and time management abilities.
• Professional presence with excellent communication skills.
• A genuine passion for hospitality and guest engagement.

Responsibilities

• Perform proper execution of opening and closing procedures, pre and post service duties.
• Assists general manager with meetings.
• Monitor service to guests in all areas of the restaurant.
• Ensure team members' adherence to service standards.
• Communicate with kitchen to update them of service issues (i.e., pace of service, VIP tables).
• Review reservation sheet and seating plan and react to any special requests or VIPs.
• Sustain guest relations.
• Menus updates and descriptions.
• Maintain supply pars including linen, china, glass and silverware.
• Maintain the phone coverage standards.
• Inventories.

Skills

Restaurant experience

Leadership

Organizational skills

Communication skills

Hospitality passion

Job description

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or . This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

La Tete D'Or is looking for Restaurant Managers experienced in high volume fine dining .

While reporting to General Manager, the RestaurantManager will support service in all areas of the restaurant, including all dining rooms, lounge and the bar. The Restaurant Manager oversees the front of house hourly team members, ensuring the restaurant standards, policies and procedures are met. Theywill assist the General Manager with staff training, pre-shift meetings, and general restaurant maintenance, among other tasks. The Restaurant Manager is responsible for consistently providing restaurant guests with friendly and professional service, consistency of execution in an attractive, well-maintained environment and ensuring 100% guest satisfaction. This staff member will float during service time, observing and helping the service staff and opening/closing the restaurant as needed.

Responsibilities but not limited to:

• Perform proper execution of opening and closing procedures, pre and post service duties
• Assists general manager with meetings
• Monitor service to guests in all areas of the restaurant
• Ensure team members' adherence to service standards
• Communicate with kitchen to update them of service issues (i.e., pace of service, VIP tables)
• Review reservation sheet and seating plan and react to any special requests or VIPs
• Sustain guest relations
• Menus updates and descriptions
• Maintain supply pars in including linen, china, glass and silverware.
• Maintain the phone coverage standards

Competencies & Qualifications:

• Minimum 3 years of restaurant experience, including at least 2 years in a management role
• Background in high-volume and/or fine dining environments preferred
• Strong leadership skills with a passion for team development
• Exceptional organizational and time management abilities
• Professional presence with excellent communication skills
• A genuine passion for hospitality and guest engagement

Positions require:

• Full availability- daytime hours, evening hours and weekends
• Reference check
  

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or . This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

La Tete D'Or is looking for Restaurant Managers experienced in high volume fine dining .

While reporting to General Manager, the RestaurantManager will support service in all areas of the restaurant, including all dining rooms, lounge and the bar. The Restaurant Manager oversees the front of house hourly team members, ensuring the restaurant standards, policies and procedures are met. Theywill assist the General Manager with staff training, pre-shift meetings, and general restaurant maintenance, among other tasks. The Restaurant Manager is responsible for consistently providing restaurant guests with friendly and professional service, consistency of execution in an attractive, well-maintained environment and ensuring 100% guest satisfaction. This staff member will float during service time, observing and helping the service staff and opening/closing the restaurant as needed.

Responsibilities but not limited to:

• Perform proper execution of opening and closing procedures, pre and post service duties
• Assists general manager with meetings
• Monitor service to guests in all areas of the restaurant
• Ensure team members' adherence to service standards
• Communicate with kitchen to update them of service issues (i.e., pace of service, VIP tables)
• Review reservation sheet and seating plan and react to any special requests or VIPs
• Sustain guest relations
• Menus updates and descriptions
• Inspect dining room before service
• Maintain supply pars in including linen, china, glass and silverware.
• Maintain the phone coverage standards
• Inventories

Competencies & Qualifications:

• Minimum 3 years of restaurant experience, including at least 2 years in a management role
• Background in high-volume and/or fine dining environments preferred
• Strong leadership skills with a passion for team development
• Exceptional organizational and time management abilities
• Professional presence with excellent communication skills
• A genuine passion for hospitality and guest engagement

Positions require:

• Full availability- daytime hours, evening hours and weekends
• Reference check
  

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs

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 La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/734463-La-T%25C3%25AAte-d%25E2%2580%2599Or