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Restaurant Manager
Meatpacking - RH Hospitality
9-19 W. 9th Avenue, New York, NY
Meatpacking - RH Hospitality hiring Restaurant Manager in New York, NY

Meatpacking - RH Hospitality hiring Restaurant Manager in New York, NY

Meatpacking - RH HospitalityMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 31, 2019

Sorry, this job expired on Aug 31, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in 2015 with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers.

RH is seeking a Front of House Manager with a demonstrated ability to support company leadership in the development and execution of business strategies to support our successful Food & Beverage concept in 2015. This includes performing regular front-of-house management duties to include training of service staff, and providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.

 

RESPONSIBILITIES

  • Live and breathe our Values and Beliefs
  • Deliver first-class service to both internal and external guests
  • Work in partnership with the rest of the Food & Beverage management team to develop strategies to grow the business.                       
  • Directly lead and manage floor staff during daily shift rotations
  • Run pre-shift meetings: communicate key business updates, map and communicate station coverage plan, lead Values messages/exercises, create and conduct on-the-job staff training
  • Adapt staffing coverage and flex staff up/down throughout shift as needed to cover client demand
  • Contribute to daily Manager Notes log with record of all staff, training, service, and food issues dealt with during shift; participate in weekly Management Meetings to develop strategies and processes to improve service and increase sales
  • Recruit the right level and type of talent for our ever-changing business
  • Conduct hiring interviews, mentor, train, and conduct in-the-moment coaching to develop teams and deliver sales
  • Resolve human resources issues in a timely manner, partnering with HR, GM, and Executive Chef
  • Embrace change and deliver top results no matter the obstacle
  • Be accountable for financial audits and paperwork: till cash, bank deposits and change requests, daily balancing and tip tracking
  • Have thorough knowledge of all scheduling, payroll and tip payout procedures; perform as needed
  • Resolve associate and client issues in the moment, within established guidelines
  • Enforce standards, policies, paperwork and procedures
  • Foster and maintain open communication between FOH and BOH  management and staff
  • Multi-task at a high level; prioritize among multiple complex daily priorities
  • Order BOH product and supplies, receive, take inventory, and process invoices as needed
  • Communicate with management any product or service issues or opportunities for the Pantry area.

 

REQUIREMENTS

  • Minimum of 2 years management experience in hospitality industry
  • Basset Certified
  • ServSafe Manager Certified
  • Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer
  • 21 years or older
  • Ability to work independently and with all levels of leadership in a fast paced environment
  • Strong ability to lead an F&B team and own accountability for specific revenue goals
  • Excellent written and verbal communication skills with notable attention to detail
  • Team player with enthusiastic outlook and creative mind
  • Strong decision making abilities
  • Mac and PC knowledge
  • Experience with Excel and Word a plus
  • Experience with industry software, i.e. Aloha or similar POS systems
  • Business development or entrepreneurial experience a plus

 

PHYSICAL REQUIREMENTS

  • Must be able to lift up to 50 pounds
  • Must be able to work standing and walking for extended periods of time

 

SCHEDULING REQUIREMENTS

  • This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays in rotation.
 

Compensation details

Choice providers of Medical, Dental and Vision benefits, 401(K) Savings Plan, Company Paid Life Insurance and more


Required Skills

Ability To Lift 40+ Lbs

Beer Knowledge

Coffee Knowledge

Wine Knowledge

Classic Food / Wine Service

Conflict Resolution

Customer service

Experience in a High Volume Environment

Food / Beverage Pairing

Food Safety Knowledge

Hospitality / Management Degree

OpenTable or other

POS Systems

Staff Management of 75

Staff education / motivation

Staffing / scheduling

Conflict Resolution

Customer Service

Recruiting / hiring

Reservation System Management

Read more


View Job Description

Restaurant Group

Part of RH Hospitality

SELECT RH DESIGN GALLERIES INCLUDE A WORLD-CLASS HOSPITALITY OFFERING. THESE INSPIRING SPACES RESPECT THE LOCAL CULTURE AND FEATURE AN INGREDIENT-DRIVEN MENU, A WINE BAR WITH A CURATED SELECTION OF ARTISANAL WINES, AND A PANTRY AND BARISTA BAR WITH HANDCRAFTED COFFEES AND PASTRIES