Job Overview
Compensation
Salary
Range $85,000.00 - $95,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
We are a newly established full-service restaurant located in the vibrant borough of Brooklyn, NY. As a brand-new venture in the restaurant industry, our focus is to create an exceptional dining experience that combines a chef-driven menu with high standards of hospitality and professionalism. Our restaurant aims to be a standout destination offering upscale, fine-dining experiences with a strong commitment to quality service, meticulous operational standards, and innovative culinary offerings. The establishment prides itself on fostering a warm, welcoming environment for both guests and staff, ensuring that every customer interaction is memorable and every dish served is crafted with expertise and care.
We are actively seeking an experienced, hands-on Restaurant Manager who can play a pivotal role in shaping our operation from the ground up. This is a unique opportunity to take meaningful responsibility for the day-to-day management of an exciting new restaurant. The ideal candidate will not only be comfortable managing front-of-house dining experiences but will also have a comprehensive understanding of restaurant operational management. This includes personnel leadership, labor scheduling, vendor relationships, purchasing, financial oversight, and the implementation of systems and procedures to support efficient operations. The Restaurant Manager will work directly with ownership and the Chef to establish robust systems, high standards, and a professional, motivated team poised to deliver exceptional service consistently.
This role transcends the typical expectations of a floor manager by requiring deep involvement in all operational aspects. The successful candidate will lead daily front-of-house operations while maintaining strong communication across back-of-house, bar, and management teams. They will be responsible for hiring, onboarding, and training employees to foster a culture of accountability, professionalism, and warm hospitality. Additionally, this position requires ongoing management of guest feedback and service recovery to enhance the overall dining experience.
Operationally, the Restaurant Manager will set opening and closing procedures, develop and maintain standard operating procedures (SOPs), manage POS and reservation systems, and ensure the maintenance of restaurant equipment and supply levels. Vendor and purchasing management will be crucial, including oversight of orders, inventory management, invoice review, and stringent control over labor costs and operational expenditures. Financial discipline, attention to detail, and proactive problem-solving in partnership with ownership and accounting will be key to the restaurant's success.
We offer an annual salary ranging from $85,000 to $95,000, reflecting the critical leadership role this position demands. Our work environment is focused on growth, collaboration, and excellence, and we encourage individuals with a past criminal record to apply, fostering inclusivity and second chances. This is a full-time, in-person role based in Brooklyn, NY, providing a dynamic opportunity for a dedicated Restaurant Manager ready to build and lead a new restaurant operation from inception to success.
We are actively seeking an experienced, hands-on Restaurant Manager who can play a pivotal role in shaping our operation from the ground up. This is a unique opportunity to take meaningful responsibility for the day-to-day management of an exciting new restaurant. The ideal candidate will not only be comfortable managing front-of-house dining experiences but will also have a comprehensive understanding of restaurant operational management. This includes personnel leadership, labor scheduling, vendor relationships, purchasing, financial oversight, and the implementation of systems and procedures to support efficient operations. The Restaurant Manager will work directly with ownership and the Chef to establish robust systems, high standards, and a professional, motivated team poised to deliver exceptional service consistently.
This role transcends the typical expectations of a floor manager by requiring deep involvement in all operational aspects. The successful candidate will lead daily front-of-house operations while maintaining strong communication across back-of-house, bar, and management teams. They will be responsible for hiring, onboarding, and training employees to foster a culture of accountability, professionalism, and warm hospitality. Additionally, this position requires ongoing management of guest feedback and service recovery to enhance the overall dining experience.
Operationally, the Restaurant Manager will set opening and closing procedures, develop and maintain standard operating procedures (SOPs), manage POS and reservation systems, and ensure the maintenance of restaurant equipment and supply levels. Vendor and purchasing management will be crucial, including oversight of orders, inventory management, invoice review, and stringent control over labor costs and operational expenditures. Financial discipline, attention to detail, and proactive problem-solving in partnership with ownership and accounting will be key to the restaurant's success.
We offer an annual salary ranging from $85,000 to $95,000, reflecting the critical leadership role this position demands. Our work environment is focused on growth, collaboration, and excellence, and we encourage individuals with a past criminal record to apply, fostering inclusivity and second chances. This is a full-time, in-person role based in Brooklyn, NY, providing a dynamic opportunity for a dedicated Restaurant Manager ready to build and lead a new restaurant operation from inception to success.
Job Requirements
- Education level relevant to restaurant management
- proven hands-on experience managing full-service restaurant operations
- ability to lead and develop front-of-house teams
- strong communication and interpersonal skills
- capability to manage staffing, scheduling, and labor costs effectively
- proficiency with restaurant POS and reservation systems
- knowledge of health, safety, and sanitation regulations
- experience in vendor management and purchasing
- basic financial acumen to review and manage invoices and operating costs
- flexibility to work full-time, in-person in Brooklyn, NY
- openness to inclusive hiring practices, including individuals with a criminal record
Job Qualifications
- Significant restaurant manager, AGM, GM, FOH manager, or comparable leadership experience
- strong full-service restaurant experience
- upscale, fine-dining, chef-driven, or high-standard hospitality experience strongly preferred
- strong understanding of professional table service
- experience hiring and training restaurant teams
- scheduling and labor-management experience
- vendor and purchasing experience
- comfortable reviewing invoices and operating numbers
- wine, spirits, and beverage knowledge is highly valuable
- restaurant opening experience is highly valuable
- experience with Toast, Resy, OpenTable, or comparable restaurant systems is a plus
- strong administrative and organizational ability
Job Duties
- Lead daily front-of-house restaurant operations
- maintain high standards of hospitality and guest service
- lead the floor during service and ensure consistent execution
- hire, onboard, train, coach, and develop FOH employees
- establish and enforce professional steps of service
- conduct pre-shift meetings and ongoing staff training
- manage guest concerns and service recovery professionally
- build a strong service culture based on professionalism, accountability, and hospitality
- maintain communication between FOH, BOH, bar, and management
- build and maintain employee schedules
- review staffing levels based on business needs
- monitor employee hours, overtime, attendance, and labor usage
- review timekeeping information and corrections
- support payroll administration and ensure accurate payroll information is submitted
- maintain employee documentation and coordinate administrative issues with the office
- help establish appropriate staffing levels as the restaurant grows
- establish opening and closing procedures
- develop and maintain restaurant SOPs and checklists
- oversee POS and reservation systems
- ensure restaurant equipment, supplies, and service areas are properly maintained
- coordinate operational issues with ownership, Chef, vendors, and hotel management
- maintain health, safety, sanitation, and regulatory standards
- manage relationships with restaurant vendors and suppliers
- oversee purchasing and recurring orders
- review deliveries and resolve discrepancies
- monitor inventory and operational supplies
- review invoices and ensure they are properly documented
- maintain awareness of labor costs and operating expenses
- work with ownership/accounting on financial and operational reporting
- identify waste, unnecessary expenses, and operational inefficiencies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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