Floor Manager

ABOUT VIA CAROTA

Via Carota is a West Village osteria opened in 2014 by Chefs Rita Sodi and
Jody Williams. Named for the country road outside Florence where Rita once
lived, it is a place built on the conviction that the best cooking is seasonal,
honest, and generous — and that service, at its best, is invisible. Via Carota
has earned a James Beard Award, a devoted neighborhood following, and a
reputation as one of the most consistently excellent rooms in New York City.

THE ROLE

Via Carota serves approximately 500 guests per day across two services, and
the experience each of those guests has is determined by what happens on
the floor. We are looking for a Restaurant Manager who takes that seriously.

You will be a consistent, grounded presence in the room — leading the team
through service, holding the standard, coaching new staff, and making the
hundred small decisions each shift that determine whether an evening is
good or excellent. You know the Via Carota model: walk-in first,
neighborhood-driven, Italian wine and food at the center, service that is
warm but never loose.

This role suits someone who is genuinely passionate about the floor — not as
a stepping stone, but as the work itself.

KEY RESPONSIBILITIES

— Manage the dining room and bar team through daily lunch and dinner
services
— Maintain a strong and active floor presence throughout both services
— Uphold and reinforce service standards, steps of service, and
hospitality expectations
— Lead pre-shift briefings and hold the team accountable to preparation
and knowledge standards
— Train, mentor, and formally assess new team members using the Via
Carota staff training program
— Manage table flow, reservations, and waitlist in coordination with host
staff
— Handle guest feedback with professionalism and care
— Oversee opening and closing procedures, side work, and FOH
readiness
— Coordinate with the kitchen on pacing and communication throughout
service
— Support scheduling, inventory, and day-to-day operational tasks as
needed

WHAT YOU BRING

— 3–5 years of management experience in a quality, high-volume
restaurant
— Working knowledge of Italian food and wine — essential, not optional
— A natural coaching instinct: you develop people, not just direct them
— Experience managing walk-in-dominant, fast-paced service
environments
— Calm under pressure, clear in communication, and present on the
floor
— A collaborative approach to working with kitchen and management
teams
— Flexible schedule including evenings, weekends, and holidays

COMPENSATION

$75,000–$100,000, commensurate with experience. Full-time salaried
position with benefits including health insurance. Evening, weekend, and
holiday availability required.

Via Carota is an Equal Opportunity Employer. We welcome candidates of all
backgrounds.