Restaurant Manager / Front of House Manager
Casa Felix — Modern Mexican Restaurant
Location: Chelsea, New York City
Compensation: $80,000 per year
Schedule: Full-time; must be available to work nights, weekends, and holidays as business needs require.
About Casa Felix
Casa Felix is a modern Mexican social tequilera opening in Chelsea, NYC — a warm, high-energy restaurant and bar inspired by Mexico City's golden-era , tequila culture, and the spirit of celebration.
We are looking for a strong, hands-on Restaurant Manager / Front of House Manager to help lead daily service, support the team, enhance the guest experience, and drive operational excellence.
Position Overview
The Restaurant Manager / Front of House Manager will oversee front-of-house operations, guest service, staff performance, floor management, training, scheduling support, opening and closing procedures, and day-to-day restaurant standards.
This role is ideal for someone who thrives in a high-volume, energetic NYC restaurant environment and understands how to balance hospitality, service execution, team leadership, financial awareness, and attention to detail.
The right candidate should be polished, organized, calm under pressure, highly accountable, and comfortable leading from the floor.
Key ResponsibilitiesGuest Experience & Service Leadership
Lead the floor during service to ensure guests receive warm, attentive, polished, and consistent hospitality.
Maintain a strong floor presence during peak periods, including dinner service, brunch, late-night service, weekends, and private events.
Handle guest concerns, complaints, special requests, and service recovery with professionalism and urgency.
Ensure all service standards are followed, including greeting, seating, table maintenance, pacing, check presentation, and farewell.
Build relationships with regular guests, neighborhood clientele, VIPs, and private event guests.
Protect the energy, atmosphere, and hospitality style of Casa Felix at all times.
Front-of-House Operations
Manage daily restaurant operations including opening duties, pre-shift meetings, service execution, closing procedures, and end-of-night reporting.
Oversee host, server, runner, busser, bartender, barback, and support staff performance during shifts.
Monitor reservations, waitlists, table turns, seating flow, and guest pacing.
Work closely with the bar and kitchen teams to ensure timely service, accurate communication, and smooth execution.
Ensure the dining room, bar, bathrooms, entrance, service stations, and guest-facing areas are clean, organized, and properly set before and during service.
Maintain strong communication between FOH, BOH, bar, ownership, and senior leadership.
Team Management & Training
Assist with hiring, onboarding, training, coaching, and developing front-of-house team members.
Support the creation and execution of service training materials, steps of service, menu knowledge, beverage education, and hospitality standards.
Conduct pre-shift meetings to communicate menu updates, specials, service notes, private events, reservations, and daily goals.
Coach staff in real time during service and provide constructive feedback after shifts.
Maintain accountability around punctuality, grooming standards, uniform compliance, professionalism, and service expectations.
Help create a positive, respectful, high-performance team culture.
Scheduling & Labor Management
Assist with FOH scheduling based on business volume, reservations, events, seasonality, and labor targets.
Monitor staffing levels during service and make adjustments when necessary.
Support labor cost control while maintaining appropriate staffing for guest experience.
Track callouts, lateness, shift swaps, overtime concerns, and schedule coverage.
Must be available to work nights, weekends, holidays, and high-volume service periods.
Financial & Administrative Responsibilities
Support daily sales reporting, shift notes, cash handling, tip reporting, comps, voids, discounts, and closing paperwork.
Monitor key performance areas including sales, labor, guest feedback, service timing, check averages, beverage sales, and staff productivity.
Ensure proper cash handling and credit card procedures are followed.
Assist with inventory communication, ordering needs, supplies, repairs, maintenance issues, and vendor coordination when needed.
Partner with leadership to identify opportunities to improve revenue, efficiency, guest satisfaction, and service standards.
Beverage, Food & Menu Knowledge
Maintain strong knowledge of the food menu, cocktail program, tequila and mezcal offerings, wine, beer, non-alcoholic options, and allergens.
Ensure staff are properly trained on ingredients, flavor profiles, menu changes, upselling opportunities, and beverage pairings.
Support a beverage-forward culture by encouraging responsible sales, guest education, and strong bar communication.
Ensure alcohol service follows all legal requirements and responsible service standards.
Compliance, Safety & Standards
Ensure the restaurant follows all NYC Department of Health, sanitation, safety, and alcohol service regulations.
Maintain a clean, safe, organized, and compliant work environment.
Enforce company policies, service standards, uniform standards, and workplace expectations.
Support incident reporting, employee documentation, guest issues, maintenance concerns, and safety procedures.
Ensure all opening, mid-shift, and closing checklists are completed accurately.
Required Qualifications
Minimum 2–4 years of restaurant management or front-of-house supervisory experience, preferably in a high-volume NYC restaurant, bar, hotel, or hospitality environment.
Strong floor presence and ability to lead during busy, high-pressure service.
Experience managing servers, bartenders, hosts, runners, bussers, barbacks, and support staff.
Strong understanding of reservations, table management, guest pacing, service standards, and labor control.
Excellent communication, leadership, organization, and problem-solving skills.
Comfortable working nights, weekends, holidays, and late-night service when required.
Strong guest service instincts and ability to handle difficult situations professionally.
Knowledge of POS systems, reservation platforms, scheduling tools, and basic restaurant reporting.
Ability to stand, walk, lift, bend, and move throughout long service periods.
Must be reliable, professional, punctual, and highly accountable.
Preferred Qualifications
Experience in cocktail-driven, tequila/mezcal-focused, nightlife-inspired, or high-energy restaurant concepts.
NYC restaurant experience strongly preferred.
Knowledge of tequila, mezcal, cocktails, wine, and beverage-driven hospitality.
Experience with Resy, Toast, Aloha, Micros, SevenRooms, OpenTable, Schedulefly, or similar systems.
NYC Food Protection Certificate certification preferred.
Experience opening a new restaurant is a plus.
Ideal Candidate
The ideal candidate is a hands-on hospitality leader who enjoys being on the floor, motivating a team, reading the room, solving problems quickly, and creating memorable guest experiences.
You should be equally comfortable greeting a VIP guest, coaching a server, jumping behind a host stand, supporting the bar, helping reset a table, reviewing labor, leading pre-shift, and closing the restaurant.
Casa Felix is looking for someone who brings warmth, confidence, polish, urgency, and pride to every shift.
Compensation
This position pays $80,000 per year, based on experience.
Equal Opportunity Statement
Casa Felix is an equal opportunity employer. We value diversity, professionalism, respect, and hospitality. All qualified applicants will be considered without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, veteran status, or any other protected status under applicable law.
