Required Years of Experience
2 years
Job Details
POSITION: Dining Room Manager
EMPLOYMENT CLASSIFICATION: Exempt
REPORTS TO: General Manager, Assistant General Manager
Company Values
Our Commitment
Orchard Street Restaurant Management’s ethos is share, not sell.
Our Mission
Orchard Street Restaurant Management exists to establish an elevated, welcoming home base in Downtown New York. A place that celebrates the creative culture and singular energy of the neighborhood and its community. Every strategic touchpoint will work to cement this message. Together, we share the responsibility of creating a consistently original narrative that supports our single-minded truth: Our definition of exceptionally thoughtful service
We follow these guidelines when thinking of what it means to provide
exceptionally thoughtful service:
- Unwavering attention to detail.
- The ability to read and guide every guest with graciousness and foresight.
- An eagerness to constantly seek out ways to make the experience remarkable and tailored to the individual guest’s needs and desires.
- Thoughtful details and a service that is approachable.
Our ultimate goal is to build a meaningful connection and affinity with our guests and team in the ways that matter.
POSITION SCOPE
The AM/Breakfast Dining Room Manager is responsible for overseeing the smooth, high-level operation of Nine Orchard’s morning and daytime restaurant service, ensuring exceptional guest experiences, efficient team leadership, and consistent execution in line with the property’s standards. This role manages all aspects of daily service from pre-opening through brunch/lunch turnover, including staffing, training, guest relations, and compliance with health and safety regulations.
RESPONSIBILITIES
- Lead the morning service of the hotel’s restaurant, from opening setup through turnover.
- Ensure an elevated and consistent guest experience throughout all breakfast and brunch periods.
- Maintain a comprehensive understanding of Nine Orchard’s offerings, services, and guest demographics to personalize service accordingly.
- Oversee morning FOH staffing, including scheduling, training, and floor management.
- Oversees In-Room Dining during their shift, ensuring efficient service and high-quality guest experiences. This includes managing the team, coordinating orders, maintaining inventory, scheduling staff, and upholding safety and sanitation standards.
- Maintains and controls the ordering and inventory of coffee and teas.
- Deliver team coaching and mentorship aligned with Nine Orchard’s culture and service standards.
- Coordinate closely with the culinary team to ensure food quality, menu execution, and timely service.
- Manage administrative tasks
- Work closely with the hotel’s senior F&B team to meet monthly financial targets, including labor cost, COGS, and operational expenses.
- Maintain clean and organized front- and back-of-house spaces during service hours.
- Address guest concerns promptly, maintaining a composed and proactive demeanor.
- Train staff on allergen protocol, guest preference tracking, and standards for Forbes-style service.
- Ensure deep product knowledge across breakfast menus, coffee and tea service, non-alcoholic beverages, and any day-part appropriate alcoholic offerings.
- Contribute to ongoing team development through structured onboarding, training, and performance management.
- Support hiring and disciplinary procedures in conjunction with HR and senior F&B leadership.
HEALTH & SAFETY
- Enforce all health and safety standards in accordance with NYC and hotel protocols.
- Maintain all service and back areas in good repair, clean condition, and properly organized.
- Respond appropriately to emergencies, accidents, and guest or team incidents.
- Ensure proper handling of cleaning agents and adherence to chemical safety standards.
- Complete all necessary health certifications and ensure the team does as well.
CULTURE & VALUES
- Embody and reinforce the values and tone of Nine Orchard through all guest and team interactions.
- Model leadership presence, guest-forward behavior, and discretion.
- Participate in cross-departmental communication and collaboration.
- Uphold brand standards and act as a steward of Nine Orchard’s identity and aesthetic.
- Attend leadership meetings, training sessions, and tastings as needed.
QUALIFICATIONS & REQUIREMENTS
Required:
- 2+ years in fine dining with experience managing a breakfast or AM service preferred.
- Strong knowledge of restaurant operations, food safety, and guest service standards.
- Proficiency with scheduling, POS, inventory, and Microsoft Office suite.
- Experience supervising and training hourly staff in a fast-paced, high-standard environment.
- Excellent communication and conflict-resolution skills.
Desired:
- Experience in luxury or lifestyle hotel F&B programs.
- Spirits, wine, or barista certifications.
- Background in events or private dining service.
- Familiarity with New York dining culture and expectations.
Physical Requirements:
- Must be able to lift 50 pounds and remain on feet for long periods.
- Must be able to perform physical tasks including bending, reaching, and repeated motion.
- Must be comfortable navigating a fast-paced, multitasking service environment.
Schedule Requirements:
- Early morning availability required.
- Must be available to work weekends and holidays as needed.
NOTICE:
This job description reflects the position at the time of writing. Duties and responsibilities may evolve based on operational needs. The AM/Breakfast Restaurant Manager is expected to remain flexible and responsive to the dynamic nature of the hospitality industry.
Physical Demands
The physical demands for this position include standing and working for long periods of time and moving intermittently during work hours. The employee is required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. These physical demands described here must be met by the employee to perform the essential functions of the job.
This job description in no way states or implies that these are the only duties to be performed by the employee in this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, which may include overtime, weekends, and holidays. The employee will carry out any other duties as are within the scope, spirit, and purpose of the job as requested by the leadership team. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The employee will actively follow Company policies addressed in the Employee Handbook.
Benefits
Employee dining discount, Transit benefits, Medical, Dental, Vision
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Compensation Details
Compensation: Salary ($75,000.00 - $82,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts
Required Skills
Leadership
Leadership Skills
Strong Communication Skills
Team Management
Team Leadership and Management
Adaptability to Change
Effective Communication
Team Collaboration
Read more
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