Restaurant Manager

Bazaar Holdings Hotel Development LLC•New York, NY

17d•$75,000 - $85,000

About The Position

The Restaurant Manager at Zaytinya by José Andrés leads and manages the service team to deliver a world-class culinary experience. The manager takes ownership of the restaurant and ensures it operates efficiently and profitably every shift, while exemplifying gracious hospitality and sincere respect. The role maintains open communication and a positive work environment, continues learning about the restaurant concept and industry, and develops hourly employees. The position reports to the General Manager. The manager leads service, develops and coaches the team, executes service standards, and supports service on the floor during peak periods. The role also recruits, trains, and develops employees; communicates JAG’s vision and culture; manages daily operations and health and safety compliance; and oversees financial results, including budgets, inventory, waste, cash management, scheduling, and payroll. The position requires working nights, holidays, and weekends and involves extensive standing and walking.

Requirements

At least 2 years of restaurant management experience and 5 years of restaurant experience.
Developed verbal and written communication skills.
Ability to work independently and in a team environment while acting as a team leader.
Ability to maintain compliance with local, state, and federal laws and regulations.
Extensive knowledge of upscale or fine-dining service and sales skills.
Ability to supervise, train, and motivate employees at multiple levels.
Ability to assess and evaluate employee performance fairly and consistently.
Extensive knowledge of the food industry, restaurants, and competitive markets.
Extensive knowledge of revenue management.
Ability to participate in developing short- and long-term restaurant financial and operational goals.
Ability to stand and walk for the full work period and maintain well-paced mobility for up to 8 hours.
Ability to maneuver between simultaneous functions and regularly lift up to 15 pounds; occasional lifting of trays or food items up to 30 pounds.
Ability to perform tasks involving grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing; listening, hearing, and visual acuity are also required.
Ability to communicate with guests and employees through continuous talking and hearing.
Manual dexterity to use and operate necessary equipment.
Availability to work nights, holidays, and weekends.

Responsibilities

Develop, coach, and consistently execute service standards, including supporting service on the floor during peak periods.
Run smooth shifts and exemplify professionalism and enlightened hospitality, including in difficult situations.
Use shopper reports and guest feedback to ensure consistent execution of service steps.
Build team relationships, communicate expectations, hold employees accountable, and provide timely positive and constructive feedback.
Recruit high-caliber talent and consistently execute hourly employee training programs.
Pursue professional growth through feedback and educational opportunities.
Communicate JAG’s vision to team members, guests, students, vendors, and the community; lead by example and demonstrate ownership, accountability, and initiative.
Adapt to changing circumstances and maintain a positive work environment while welcoming ideas and feedback.
Understand, practice, and teach policies and procedures; promptly communicate major facility or operational emergencies to the General Manager.
Maintain a detailed daily log, conduct regular service team meetings, and provide a safe, clean, organized, and sanitary work environment.
Ensure compliance with health standards and applicable federal, state, and local laws; correct violations promptly.
Execute restaurant plans to meet department budgets and maximize profits, actively managing inventory and waste against cost targets.
Manage cash and ensure check registers, cash outs, bank logs, inventory, and deposits are accurate and handled according to standards.
Manage service labor, scheduling, and payroll.
Use tools such as Compeat, OpenTable, and point-of-sale systems; seek support and training from the General Manager as needed.
Participate in developing short- and long-term restaurant financial and operational goals.