Dining Room Manager

Dining Room Manager responsibilities include (but are not limited to):

• Leading the front of house team, before, during and after service - making sure that the team is prepared and ready before, focused and performing during, and constructively looking for opportunities for improvement afterwards.
• Managing the floor, including touching tables, monitoring the door, running food, overseeing staff, assisting with beverage service, and working as a liaison between the kitchen team and front of house staff to ensure a smooth service. 
• Assisting with menu updates and menu printing.
• Opening manager duties, including: restaurant walkthrough to ensure the restaurant is ready for service, preparing daily opening email to leadership team, making staffing adjustments according to business levels, conducting pre-shift meetings with staff, etc.
• Closing manager duties, including: writing daily recaps, reconciling closing banks, filling out all daily financial reports, reviewing and approving time cards, final restaurant walkthrough (and ensuring that the team has performed all closing duties properly), etc.
• Handling and managing guest opportunities, and solving problems as necessary.
• Helping to oversee guest relations - optimizing reservation slots, maintaining detailed notes for our guests, building rapport with returning guests, etc.
• Summarizing trends on guest feedback, following up with team members regarding negative feedback, and highlighting team members that receive positive feedback.
• Coaching and mentoring team members and cultivating an environment of development and continued education of our staff.
• Assisting with ordering and inventory of front of house supplies.
• Assisting in the management of front of house team members, including: recruiting, hiring, scheduling, training new hires, and reviewing.
• Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency (e.g. opening and closing sidework checklists).
• Assisting in the creation and upkeep of training materials.
• Being fully aware of vendor relationships and routine maintenance that pertain to the overall success of the restaurant.
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards.
• Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed in a timely and seamless manner.
• Meeting with and coordinating with both front and back of house managers in order to be aligned to the overall goals and objectives of the restaurant and having a strong working knowledge of the financial demands of the operation.

Qualified candidates must be energetic, enthusiastic, and have a great attitude, as well as:

• Passion for creating an incredibly memorable guest experience through service and hospitality
• Possess exceptional floor presence
• Must be able to demonstrate an extensive depth of food and beverage knowledge
• Ability to handle multiple tasks in a fast-paced work environment effectively without losing focus on priorities and while maintaining a high level of quality
• NYC Department of Health Food Protection Certification and a strong understanding, compliance, and enforcement of all best practices and procedures to maintain excellent restaurant hygiene conditions
• Proficient in Microsoft Office and/or Google Workplace
• Knowledge and/or experience with Korean food & beverage is a plus but not required

Physical Requirements:

• Ability to lift up to 25lbs if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant

Benefits offered:

• Dining Discounts
• Family Meals
• On site Educational Classes
• Paid Time Off and Sick Pay