Restaurant Supervisor

Oto Miru; New York (NY); On-site; USD 70,000 - 90,000; Full time

Job summary

City Winery in New York City is seeking a Restaurant Manager to lead front-of-house operations and elevate guest experiences. You will champion hospitality standards, manage staff performance, and ensure brand values are reflected on every shift.

The role focuses on team development, service excellence, and coordinating with culinary and beverage teams to maintain menu knowledge, wine service, and smooth service flow in a fast-paced environment.

Qualifications

• 3+ years’ experience in a restaurant management or supervisory role, preferably in upscale or high-volume dining.
• Proven leadership and team development skills with a focus on accountability and service excellence.
• Strong problem-solving, communication, and conflict-resolution abilities.
• Knowledge of food, wine (especially Mediterranean regions), and service standards.
• Comfortable working in a fast-paced environment with strong organizational and multitasking abilities.
• POS and reservation system proficiency (Toast, Resy/OpenTable, or similar preferred).
• Flexible schedule including nights, weekends, and holidays.
• Ability to walk/stand for long periods and lift up to 50 lbs.

Responsibilities

• Lead and supervise all front-of-house team members during service, ensuring seamless execution and guest satisfaction.
• Uphold and enforce Miru’s hospitality standards, brand values, and steps of service.
• Foster a positive, respectful, and high-performance work environment through training, coaching, and accountability.
• Oversee floor operations including opening/closing procedures, table management, and service flow.
• Resolve guest concerns promptly and professionally, maintaining a calm and solutions-oriented presence.
• Partner with the Culinary and Beverage teams to ensure menu knowledge, food quality, and bar operations meet brand expectations.
• Assist in recruiting, onboarding, scheduling, and performance evaluations of FOH staff.
• Monitor and manage labor costs, supply usage, and service efficiencies to align with financial goals.
• Ensure compliance with all health, safety, and sanitation standards, as well as alcohol service laws and policies.
• Support execution of private events, marketing initiatives, and special promotions.
• Serve as Manager on Duty (MOD) as assigned, providing clear leadership and direction during shifts.
• Participate in regular management meetings, tastings, and ongoing leadership development.

Skills

Front-of-house leadership

Staff development

Problem solving

Food & wine knowledge

POS systems

Tools

Toast

Resy/OpenTable

Job description

Join us for an exciting new Japanese restaurant, located right by Little Island, and be a key player in crafting unforgettable culinary experiences for our guests.

Position Summary:

At Miru, the Restaurant Manager is a passionate leader and hands-on operator who champions exceptional hospitality, operational excellence, and team development. This role is responsible for overseeing daily front-of-house operations, supporting guest satisfaction, managing staff performance, and ensuring brand standards are upheld in every shift. The Restaurant Manager is a vital cultural steward of our Japanese-inspired service and dining experience.

Tasks/Responsibilities:

• Lead and supervise all front-of-house team members during service, ensuring seamless execution and guest satisfaction
• Uphold and enforce Miru’s hospitality standards, brand values, and steps of service
• Foster a positive, respectful, and high-performance work environment through training, coaching, and accountability
• Oversee floor operations including opening/closing procedures, table management, and service flow
• Resolve guest concerns promptly and professionally, maintaining a calm and solutions-oriented presence
• Partner with the Culinary and Beverage teams to ensure menu knowledge, food quality, and bar operations meet brand expectations
• Assist in recruiting, onboarding, scheduling, and performance evaluations of FOH staff
• Monitor and manage labor costs, supply usage, and service efficiencies to align with financial goals
• Ensure compliance with all health, safety, and sanitation standards, as well as alcohol service laws and policies
• Support execution of private events, marketing initiatives, and special promotions
• Serve as Manager on Duty (MOD) as assigned, providing clear leadership and direction during shifts
• Participate in regular management meetings, tastings, and ongoing leadership development

Qualifications

• 3+ years’ experience in a restaurant management or supervisory role, preferably in upscale or high-volume dining

• Proven leadership and team development skills with a focus on accountability and service excellence

• Strong problem-solving, communication, and conflict-resolution abilities

• Knowledge of food, wine (especially Mediterranean regions), and service standards

• Comfortable working in a fast-paced environment with strong organizational and multitasking abilities

• POS and reservation system proficiency (Toast, Resy/OpenTable, or similar preferred)

• Flexible schedule including nights, weekends, and holidays

• Ability to walk/stand for long periods and lift up to 50 lbs

We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law.