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One Haus - New York hiring Restaurant Manager in New York, NY

One Haus - New YorkMore Info

Full Time • Salary ($75k - $90k)
Expired: May 10, 2024

Sorry, this job expired on May 10, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Notable group led Parisian Cafe in lower Manhattan seeking their next Restaurant Manager. This group has many scaling projects in the near future and has concepts that perform at the James Beard and Michelin level.

OVERVIEW

The Restaurant Manager is responsible for working with the rest of the management team to run a profitable restaurant,

where the quality of service, food, and beverages are continually challenged and improved and where an environment that

fosters creativity, free-thinking, and intelligent decision-making is encouraged.

ESSENTIAL RESPONSIBILITIES

Leadership

Responsible for working as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.

Functions as a role model to staff. A Manager maintains a positive, “win-win” attitude, always working to improve the restaurant.

Coach and develop the FOH hourly staff members to improve performance and ensure all standards are being achieved.

Build the Business

Increase guest counts by ensuring excellence and instill this philosophy to every employee.

Understand the expectations for food and beverage quality to actively manage product quality and consistency.

Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels, and the overall ambiance of the restaurant.

Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.

Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.

Possess a working knowledge of the systems used within our company.

The Manager must be proficient in the following:

Opening and closing procedures

Producing accurate monthly inventories

Food knowledge

Beverage knowledge

POS System

CTUIT

ADP Recruiting ATS & Onboarding platforms

Service Channel

Reservation Platforms such as OpenTable and Resy

Build the Team

Assisting the General Manager with overseeing all aspects of the staffing of the restaurant and supervision of

hourly employees. In particular:

o Recruiting & Hiring

• Determine appropriate staffing levels.

• An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.

• Interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.

o Training

• Training of all new employees.

• Daily feedback and review of training with every trainee shift by shift.

• Continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.

o Day to Day Supervision

• Supervision of between 2 and 60 front-of-house hourly staff members, including in areas such as: scheduling, policy compliance, work performance, attendance, disciplinary action and conflict resolution.

• Assess trends in customer volume and make daily staffing decisions based upon such volume.

Deliver Results (Financial & Profitability)

Maximize sales and optimize profits through the management of all cost centers.

Remain abreast of the budget and understand the reasons behind why budgeted targets were or were not met.

May be responsible for a particular cost center (i.e. the bar - liquor and wine cost).

QUALIFICATIONS

A minimum of 1 year of management experience in a culinary and hospitality-driven restaurant.

Strong leadership and management skills, with the ability to motivate, coach, and inspire service team members.

In-depth knowledge of proper professional service techniques and dining room organization.

General knowledge of food preparation methods and culinary terminology.

Excellent communication and critical thinking skills.

Experience hiring, training, and mentoring a diverse hourly staff.

Basic PC knowledge and comprehension and prior familiarity with POS, ALOHA, Resy or OpenTable software systems is highly preferred.

BENEFITS:

  • $75,000-$85,000 base pay (DOE)
  • Bonus Program up to 10% of comp
  • Health Benefits Enrollment
  • Vision & Dental Insurance Enrollment
  • Paid Time Off (PTO)
  • Meal Benefits and Dining Discounts at all Restaurants


Compensation Details

Compensation: Salary ($75,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Leadership

Staff Development

Business Development

Customer Service

Quality Control

Knowledge of Front Door Operations

Inventory Management

Food and Beverage Knowledge

POS system proficiency

Recruiting and onboarding

Supervision

Financial Management

Budgeting

Communication Skills

Critical Thinking

Training and Mentoring

Pc Knowledge

Familiarity With Restaurant Software Systems

Read more


View Job Description

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Recruiting Agency

Part of One Haus Recruiting

One Haus is a premier hospitality focused recruitment agency offering tailored recruitment services across unit-level needs on a contingent basis as well as corporate executive search on a retained basis.

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