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Service Director
450 East 29th Street, New York, NY, United States
Riverpark hiring Service Director in New York, NY

Riverpark hiring Service Director in New York, NY

RiverparkMore Info

Full Time • Salary (Based on Experience)
Expired: Mar 5, 2020

Sorry, this job expired on Mar 5, 2020. Below are other jobs that may be of interest to you.


2 years

Job Details

Responsibilities include but are not limited to:

  • Working with the Director of Food and Beverage, Assistant General Manager, and the balance of the management team in supervising all service staff
  • Participating in ongoing staff and management meetings to discuss personnel, operational, and service related issues
  • Coordinating staff scheduling and creating a bi-weekly schedule
  • Designing and leading service oriented classes for service staff
  • Aid in coaching and managing the front door team to ensure smooth service at all points in the dining experience
  • Supporting our staff through appropriate management and supervision to include planning, assigning, and directing work, appraising performance, rewarding and counseling employees, addressing employee concerns, and resolving issues
  • Involvement in the recruitment and new hire process to include interviewing, recruiting, and training new employees
  • Caring for our guests through a hospitable presence on the floor and through coaching of the management and dining room staff
  • Identifying and recognizing regular patrons to develop repeat business
  • Ensuring accurate and timely completion of administrative tasks
  • Operational responsibility to address maintenance issues and maintain cleanliness of the restaurant and private dining/event spaces
  • Ensuring attention to budgetary and fiscal responsibilities and goals
  • Staying up to date with industry trends by reading publications and other related materials


The ideal candidate will have the following:

  • 2-3 years previous service or supervisory experience at an operation with similar service, guest relation and operational standards
  • Ability to demonstrate leadership skills; inspires and motivates others to perform well
  • Clear, strong verbal and written communication skills
  • Ability to create and present verbal and written presentations
  • Strong organizational skills
  • Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
  • General knowledge of food preparation methods and culinary terminology
  • General knowledge of wines and spirits including technical and service aspects is preferred
  • Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
  • Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
  • Ability to apply creative solutions to practical problems and situations where limited standardization exists
  • Capable of working independently and in a team environment; balances team and individual responsibilities
  • Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
  • Understanding of human resources practices/policies/procedures
  • Ability to work nights, weekends, holidays
  • Capability to stand for prolonged periods of time

What we can offer you:

  • Medical, Dental, Vision Insurance options
  • Paid Time Off, increases with length of service
  • Daily family meal provided
  • Team outings, trainings, and speakers
  • Flex spending options (medical, transit, parking, dependent care)
  • Bi-monthly restaurant dining vouchers ($1,080 annual value)


Physical Demands The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

Riverpark  is an EEO Employer

View Job Description

American, Farm To Table

Upscale Casual

Part of Crafted Hospitality

(212) 729-9790

Crafted Hospitality was founded by chef Tom Colicchio with the opening of Craft restaurant in New York in 2001. Since then the company has grown to include Craft, Riverpark, and Temple Court in New York; Craftsteak at the MGM Grand and Tom Colicchio’s Heritage Steak in Las Vegas; and Craft in Los Angeles. Tom is also the co-founder of ‘wichcraft, a quick service restaurant with 15 locations in New York and one location in San Francisco. Crafted Hospitality has consulted on restaurants for both the Kiawah Island Club in South Carolina and Doonbeg Golf Club in Ireland.