Restaurant Manager
$65,000–$70,000 year
On-siteNew York City, New York, United States
Job Summary
Oversee daily front-of-house and back-of-house operations, maintaining service excellence and monitoring product quality and vendor relationships. Recruit, hire, and onboard staff while training employees in customer service best practices and conducting performance appraisals. Manage restaurant revenue and expenses, optimizing sales, reducing waste, and creating detailed financial reports. Handle guest concerns with professionalism and develop initiatives to enhance the local brand presence through marketing and events. Requires proven leadership experience, strong financial management skills, and familiarity with POS systems. Full-time employees receive medical, dental, and vision insurance, plus a 401(k) plan and performance bonuses up to 10% of base salary.
Required Qualifications
- Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager
- Strong customer service background with a focus on guest experience and operational excellence
- Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients
- Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.)
- Strong leadership, communication, and problem-solving skills
- Acute financial management skills, with experience handling budgets and P&L reports
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