Pilot is a seasonal oyster bar aboard one of America's most prized wooden sailboats. Docked in Brooklyn Heights at the end of Pier 6 in Brooklyn Bridge Park, Pilot showcases sustainably harvested oysters, nautically inspired cocktails, and ingredient-driven seasonal plates by nationally acclaimed chef, Kerry Heffernan.

Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond.

With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement.

Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it’s sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed.

Crew's award-winning restaurants include Grand Banks (Tribeca), Holywater (Tribeca), Pilot (Brooklyn Heights), High Tide (Dumbo), Drift In (West Village), Island Oyster, (Governors Island), and Seaworthy (New Orleans). And there are more on the way.

Crew’s flagship restaurant, Grand Banks, was named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine, one of the “Best Waterfront Restaurants in the World” by CNN Travel, "Best Outdoor Dining in New York City" by The Village Voice, "Best Oyster Bar in New York City" by The New York Observer, and one of the "Three Best Bars in New York" by Conde Nast Traveler.

Seaworthy topped Eater's monthly Heatmap of New Orleans Restaurants for six months post opening, and was named "Seafood Restaurant of the Year" by New Orleans Magazine, and one of New Orleans "Five Best New Restaurants" by the Times Picayune.

Vogue has named Grand Banks, Island Oyster, and Pilot the top three places to drink outside in New York City; AM New York named Pilot the Best Boat Bar in New York City; and Island Oyster was nominated for a James Beard Foundation Award for Restaurant Design.

Holywater, Crew’s most recent venture, spent it’s first six months on Eaters list of NYC’s Hottest New Cocktail bars and it’s launch was celebrated by The New York Times, Town & Country, Elle Decor, and more. https://crewny.com/

Reports to: General Manager

The Assistant General Manager should possess proven experience in managing high-volume and upscale establishments. This individual must demonstrate exceptional communication and interpersonal skills, coupled with a comprehensive understanding of health and safety regulations and best practices. 

Working closely with the General Manager, the AGM will be responsible for scheduling and managing service staff effectively. They excel in problem-solving on the fly and are adept at fostering team cohesion between the back of house and front of house and achieving set goals. Self-disciplined, self-taught, and self-motivated, they thrive in fast-paced environments and make sound decisions under pressure, prioritizing the guest experience above all else. Flexibility is key, as they must be available to work nights, weekends, and holidays.

• • The ideal candidate will serve as a positive and influential figure within the restaurant, prioritizing the success of the business, leading by example, consistently boosting morale, and actively enhancing their team's performance. Act as a restaurant figurehead at all times and assume ultimate responsibility when the GM is not present.
  • Always act in the best interest of the venue and company. Apply professional judgment; taking accountability for your decisions and outcomes that affect staff, costs, and/or service quality. Ensure consistency and superiority in food/drink preparation, quality, and service.
  • Set a leading example by punctually arriving for work, maintaining a professional appearance, smiling and encouraging staff, remaining focused, and actively engaging in service throughout the entirety of their shift.
  • Build a comprehensive understanding of our operating systems for human resources, reservations, scheduling, and staff communications, and employing them in accordance with company policies.
  • Administer a daily staff line up to ensure all staff are present, dressed appropriately, and up to date on all service and safety related issues.
  • Ensure all employees adhere to company standards, policies and protocols with a professional stance and zero-tolerance approach; taking disciplinary action when identifying uniform infractions, tardiness, negative attitude, untidiness, health and safety infractions. Properly documenting ALL infractions and issuing coachings and warnings when necessary.
  • Maintain a constant leadership presence on the restaurant floor, ensuring staff are adhering to service standards, touching all tables and engaging with guests.
  • Assume full accountability for the server department under guidance from the GM. This includes ensuring the roster meets staffing requirements, managing and maintaining the department's schedule, adhering to related deadlines and guaranteeing all staff members are trained in accordance with Crew standards, while consistently implementing ongoing training protocols.
  • Assists with hiring under the direction of the GM ensuring GM final approval.
  • Master and implement established service protocols for all hourly staff while ensuring strict adherence to these protocols at all times. Training staff to consistently exceed expectations and achieve a standard of excellence.
  • Conduct thorough daily checklists for Department of Health walk-throughs, rigorously enforcing sanitary practices and policies for food handling and overall cleanliness to meet Department of Health standards. Promptly correct any identified violations. Additionally, ensure full compliance with all state and local regulations.
  • Strictly follow and enforce the safety protocols outlined in the Crew safety plan. Identify potential safety hazards and/or maintenance issues and communicate to GM.
  • Maintain and enforce exceptional cleanliness standards in accordance with Crew standards.
  • Foster a constructive rapport with the kitchen leadership team and ensure back of house compliance with health codes, proper food preparation and handling techniques, and safety protocols. Maintain vigilance over sanitation standards, personal hygiene, and health regulations.
  • Monitor food and beverage quality and presentation at all times. Address all issues promptly and log all issues in the manager log.
  • Maintain a detailed daily manager log encompassing both positive and negative aspects across all departments, serving to keep the venue leadership team, as well as the director and executive team, well-informed
  • Handle cash according to strict company operating guidelines.
  • Participate in all essential management meetings and provide a comprehensive analysis of your department.
  • Conducting proactive reviews of daily and weekly staff schedules, maintain regular communication with your GM to make necessary adjustments aligned with anticipated business demands. Utilizing sound judgment to make staffing decisions during shifts, effectively managing labor costs
  • Responding in a timely manner to employee messages and communicating with staff via company approved communication channels only.
  • Promptly addressing any guest concerns with courtesy and professionalism, striving to resolve them to the guest's satisfaction. Adhering to company protocols for offering complimentary items with the primary objective of ensuring guest satisfaction. Escalating significant issues to upper management as needed
  • Take weekly OS&E inventory by midnight on Sundays, and submit needs to GM.
  • Maintain steps of service, and initiate service audit situations to keep the service team engaged and focused on following proper steps of service. Use role play during lineups to train and retrain the service team.  Provide coaching and/or additional training to staff not achieving proficient service standards
  • Ensure prompt and professional responses to communications from upper management
  • Assist with food and beverage inventories and ordering

Tier 1 

• 1 to 2 years of successful experience in an AGM role with annual revenues of $10 million or more
• Significant experience managing a team of 50+ hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of completing tasks in a timely manner and in line with the overall success of the operations
• Robust knowledge of back-of-house operations, coupled with a proven history of strong relationships with kitchen management and staff
• Demonstrated expertise in successfully opening new restaurants
• Strong financial acumen 
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Demonstrated proficiency in inventory management, ordering and procurement
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Strong technology systems experience including proficiency in Toast POS, Resy, and scheduling systems
• Comprehensive knowledge and understanding of best practices in manager-to-employee relations
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Willingness to work in outdoor climate conditions

Tier 2

• Up to 1  year of successful experience in an AGM role with annual revenues of $5mil or more
• Significant experience managing a team of 25+ hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of completing tasks in a timely manner and in line with the overall success of the operations
• Robust knowledge of back-of-house operations, coupled with a proven history of strong relationships with kitchen management and staff
• Demonstrated expertise in successfully opening new restaurants
• Strong financial acumen 
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Demonstrated proficiency in inventory management, ordering and procurement
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Strong technology systems experience including proficiency in Toast POS, Resy, and scheduling systems
• Comprehensive knowledge and understanding of best practices in manager-to-employee relations
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Willingness to work in outdoor climate conditions

Tier 3 

• 1 year of successful experience in an comparable role 
• Significant experience managing hourly employees, showcasing adept leadership in a high-volume environment
• Proven track record of completing tasks in a timely manner and in line with the overall success of the operations
• A proven history of strong operational relationships with kitchen management and staff
• Strong financial acumen 
• Proven track record of consistently fostering staff development and training initiatives to enhance overall guest satisfaction
• Demonstrated proficiency in inventory management, ordering and procurement
• In-depth knowledge of industry regulations, health and safety standards, and compliance requirements
• Strong technology systems experience including proficiency in Toast POS, Resy, and scheduling systems
• Comprehensive knowledge and understanding of best practices in manager-to-employee relation
• Commitment to working a minimum of 50 hours per week, with flexibility to adapt to the operational needs of the business
• Willingness to work in outdoor climate conditions

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together. 

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.