Service Manager - 232 Bleecker

Your experience leading, organizing, and inspiring restaurant teams has lead you to develop a niche for restaurant operations and business. You are consistently in the process of developing and educating your team of up and coming hospitalitarians and supporting them in the shared effort to give our guests experiences that exude excellence, warmth, and fun. We are looking for people-driven leaders who seek the next challenge, as you know hard work is key to building and leading a strong and impactful restaurant.

Along with Suzanne Cupps, taking the helm as the Executive Chef, GM Kim Lerner (formerly of RH Restaurants and Emma's Torch), and Beverage Director Theo Lieberman (formerly of La Compagnie des Vins Surnaturels and EMP) - we are looking to build the rest of this ambitious and passionate team!

You will:

• Be a founding architect in opening 232 Bleecker, including crafting service style and standards, training a full team, and building and defining the restaurant.
• Be responsible for the restaurant operation and its culture, as well as financial responsibilities such as cost management, labor efficiency, and building top-line sales.
• Recruit, hire, and train a dining room team who embody hospitality and a hunger for education in their daily work.
• Keep retention rates high and promotions frequent.
• Actively work to build restaurant business, regulars, and strong and consistent reservation bookings.
• Handle daily P&L responsibility- with attention to all labor costs.
• Play an active role in the daily culture of the restaurant and keep a focus on education and a great work environment.
• Be the face of hospitality for the restaurant and lead by example with generous hospitality for your team, locals, regulars, and first timers.
• Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness and organization throughout the restaurant.
• Handle employee relations communication (including disciplinary action).
• Recruit, interview, hire, and train the team with an awareness for staffing needs and labor costs.
• Review & collaborate on team development plans with our Director of Training.
• Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Deputy, Slack, Wrike, Revel, Paycom, etc.

You have: 

• 2 - 3 years minimum restaurant management experience, ideally in a leadership role.
• A passion for real, good food and the leadership skills to operate a busy restaurant.
• The willingness to roll up your sleeves and pitch in whenever necessary.
• The demonstrated skills to motivate and develop a high performing team.
• The discipline and desire to create systems and organization within fast changing environments.
• Excellent communication skills.
• Strong computer skills.
• Ability to learn technological platforms and work systematically with them.
• Familiarity with restaurant costing and POS, scheduling, and reservations software.
• An eye for detail.
• A flexible schedule, especially throughout the first six months of the opening.
• The ability to perform physical requirements of the position (lift up to 50lbs).
• The desire for professional improvement and the process of learning.
• The drive to network and build strong ties in your restaurant’s community.
• The ability to take many variables to find the best solution to a problem.
• An organized approach to achieving team goals.
• Proven tactics to successful operations in an evolving environment.
• Your Department of Health and/or ServSafe certification.

Work perks: Aside from your standard job description fare (competitive salary, medical, dental, vision) we also offer:

• Phone reimbursement
• Commuter benefits