we represent a a thriving management group operating three beautiful West Village restaurants, a lovely private events space, a full-service event production and catering company as well as a hospitality consulting division. Our approach is rooted in old-school, genuine hospitality–treating our guests and clients like family.

ROLE:

Service Manager / AGM

During the conversation in person, they will be able to asses your skillset and let you know which location they are current hiring for.
Salary:

$75/85k based on experience

Health Care provided?:

% coverage by company or health care credit TBD

Any other Benefits offered?:

2 consecutive days off, 2 weeks of paid vacation, dining discounts, health insurance, dental insurance

Lots of room to grow in the group

• not more than 50 hours of work per week
• 2 days off in a row guaranteed

THE ROLE and what they are looking for

• Strong hospitality skills and an upbeat personality.
• Friendly and passionate about food, wine and the guest's experience.
• At least three years of FOH restaurant experience.
• Strong work ethic and attention to detail.
• Flexible schedule (nights, weekends, and holidays required).
• Strong computer skills. Knowledge of OpenTable required.
• Manage the day to day operations of the inner working of the restaurant. Spend time on the floor during allocated shifts. Manage service and customer experience by touching tables and creating regulars out of everyone who walks through the door
• Troubleshoot service issues.
• Actively managing “the book,” to ensure the success of our reservations program.
• Insuring that all office and clerical duties are being performed in an effective and efficient manner.

Responsibilities include but are not limited to:

• ● Directing service on a daily and nightly basis. Establish and ensure a consistent and high standard of all front of house staff. Work as a seamless counterpart to the General Manager
• ● Be available and present on the floor of the restaurant during service to greet customers, answer questions about food and wine, chat with regulars, monitor staff performance, and, when necessary, address any complaints or concerns
• ● Be prepared to troubleshoot any issues that may arise during service in a calm and efficient manner
• ● Be able to serve as Maître d’ when needed
• ● Continually educate the staff on wine and beverage program
• ● Proactively sell wine on the floor during service and development marketable programs to increase beverage sales and incentivize the staff to sell
• ● Be aware of any and all changes to the reservations book and assure that all appropriate strategies to maximize covers are being utilized
• ● Monitor and update the reservations book for all active shifts
• ● Assess staffing requirements and notify General Manager when staffing needs occur
• ● Participate in the training and coaching of all front of house staff
• ● Manage staff performance in accordance with established standards and procedures. Communicate any issues that may arise with General Manager and Human Resources
• ● Provide input on staffing and scheduling. Determine staffing needs and cuts where necessary
• ● Adhere to health, safety and hygiene standards in the restaurant. Be knowledgeable and aware of the Department of Mental Health and Hygiene inspections and what needs to be done when we are inspected
• ● Monitor restaurant sales and purchases and assist in ensuring that all payments are accurately recorded
• ● Ensure cash management procedures are completed accurately
• ● Implement and oversee cost cutting measures
• ● Determine and execute operating improvements
• ● Attend and participate in weekly Manager Meetings
• ● Communicate maintenance and repairs of equipment and services with the General Manager
• ● Keep current with trends in the restaurant industry
• ● Be the Manager that everyone would like to work with. Foster enthusiasm and a positive atmosphere