Job Title: Front of House Manager or Assistant General Manager

Location: Drai's Supper Club, New York

About Us: Drai's Supper Club New York is a high-end, exclusive dining experience that blends elevated gastronomy with a vibrant nightlife atmosphere. Our establishment offers world-class service, an extraordinary culinary program, and a stylish, energetic environment. We are seeking a dynamic and experienced Front of House Manager / Assistant General Manager to join our leadership team and help elevate our guest experience to new heights.

Position Overview: The Front of House Manager / Assistant General Manager (FOH Manager / AGM) will be responsible for overseeing the daily operations of the front of house while ensuring an exceptional dining experience for our guests. This role will work directly with the Director of Operations to maintain smooth operations, provide leadership to the front-of-house staff, and uphold Drai’s Supper Club’s standard of excellence.

The ideal candidate will have significant experience in fine dining and a proven track record of managing high-volume establishments, with a strong ability to handle guest interactions, staff training, and operational efficiency.

Key Responsibilities:

• Leadership & Supervision:
• Lead, train, and motivate front-of-house staff, including servers, hosts, bartenders, and support staff, ensuring they are aligned with Drai's exceptional service standards.
• Collaborate with the Director of Operations in the creation and implementation of operational procedures and policies to enhance overall service and efficiency.
• Oversee day-to-day front-of-house operations, ensuring smooth service flow and the timely resolution of any issues that arise.
• Develop, manage, and implement staff schedules to ensure proper coverage during peak service times.
• Uphold Drai’s values and mission statement while performing positional responsibilities and adhering to company policies and procedures, as stated in the Employee Handbook
• Ability to adapt and abide by the culture of the company
• Excellent ability to multitask in high-pressure situations
• Guest Experience:
• Ensure that every guest has an exceptional dining experience from arrival to departure, maintaining the highest levels of customer service.
• Address and resolve guest concerns, complaints, and feedback promptly and professionally, aiming for immediate resolution and long-term satisfaction.
• Promotes positive guest / employee relations at all times
• Operational Management:
• Maintain a strong presence during service hours, ensuring that all front-of-house operations are running efficiently.
• Monitor restaurant cleanliness and organization, ensuring the space remains inviting, clean, and in line with Drai’s brand standards.
• Work with the management team to optimize restaurant flow, table assignments, and guest seating to maximize efficiency.
• Monitor all food and beverage operations to ensure company standards are maintained for service and food knowledge.
• Ensure the highest levels of organization are maintained throughout all FOH / BOH operations
• Staff Development & Training:
• Lead by example, consistently demonstrating exceptional service and hospitality standards.
• Conduct regular training and staff development sessions to keep the team informed of new menu items, service techniques, and any changes to operational procedures.
• Foster a positive and collaborative work culture that motivates staff to excel and maintain high standards.
• Financial & Administrative Duties:
• Assist the Director of Operations in managing inventory, controlling costs, and ensuring profitability by minimizing waste and improving operational efficiencies.
• Handle opening and closing procedures, including cash handling, report generation, and ensuring proper documentation of daily sales.
• Ensure compliance with all local and state health, safety, and liquor regulations.
• Collaborate with leadership to develop and manage budgets, optimize profitability, and achieve financial goals
• Proficient with excel and creating financial and organizational reports

Qualifications:

• 4+ years of experience in a fine dining, upscale restaurant, or high-volume establishment with at least 2 years in a supervisory or management role.
• Strong knowledge of front-of-house operations, including guest relations, staff management, and operational procedures.
• Excellent communication and interpersonal skills with the ability to build relationships with guests, staff, and management.
• Strong organizational skills and the ability to multitask in a fast-paced, high-pressure environment.
• A passion for delivering outstanding service and creating memorable experiences for guests.
• Flexibility to work nights, weekends, and holidays as required.
• Previous experience in nightlife or entertainment-focused establishments is a plus.
• Proven ability to lead and inspire a team, delivering exceptional results.
• Knowledge of POS systems, reservation management, and other hospitality software.
• Strong knowledge of NYS sanitation regulations and food handling
• Proficient in all aspects of bar service with great attention to detail
• Working knowledge of wine, comfortable speaking on selections
• Flexible in scheduling and able to work extended hours
• Strong financial acumen and strategic planning