Senior Service Manager - Cathedrale New York

Tao Group Hospitality•New York, NY

2d•$95,000 - $115,000

About The Position

The Senior Service Manager leads and elevates the service culture at Cathédrale New York, delivering an exceptional, personalized guest experience that reflects the restaurant’s sophisticated atmosphere and French cuisine. As the primary front-of-house service leader, this role maintains a visible presence on the floor, leads proactive guest engagement, coaches the team, and oversees service recovery. The manager establishes elevated service standards and consistency throughout the guest journey while overseeing front-of-house operations, team development, and financial performance in accordance with Tao Group Hospitality brand standards. The role directs daily front-of-house operations, develops and manages team members, and partners with senior leadership and Heart-of-House and Beverage leaders to support guest satisfaction, revenue, profitability, and seamless service. It also oversees hiring and training, service procedures, financial reconciliation, inventory and cost controls, and compliance with applicable laws, safety codes, sanitation requirements, and company policies. The manager must be knowledgeable about the restaurant’s food and beverage menus, including French cuisine and seasonal offerings, and be prepared to perform front-of-house duties as needed.

Requirements

At least 5 years of hospitality management experience in a high-volume, upscale or luxury restaurant environment.
Demonstrated success building and leading a service-driven culture, elevating service standards, and delivering exceptional guest experiences in a high-volume, upscale or luxury restaurant.
Exceptional understanding of luxury hospitality, personalized guest service, guest recognition, and service recovery.
Strong floor leadership, coaching, communication, and team-building skills.
Proven ability to drive guest satisfaction and financial performance while maintaining elevated service standards.
Strong organization, attention to detail, and a proactive, solutions-oriented mindset.
Proficiency in Microsoft Office, POS systems, and restaurant technology platforms.
Ability to communicate in writing, read, and speak verbally.
Strong problem-solving skills and excellent written and verbal communication.
Ability to work under pressure and meet deadlines in a fast-paced, busy, and somewhat stressful environment.
Ability to read computer monitors and print legibly.
Ability to sit and/or stand for extended periods and move quickly through work.
Ability to push and lift up to 75 pounds, with or without assistance.
Ability to maintain a professional, neat, well-groomed appearance and a high level of confidentiality.
Ability to work effectively with internal and external customers, managers, and coworkers in a professional, courteous manner.

Nice To Haves

Prior experience leading front-of-house management teams.
Associate or bachelor’s degree in Hospitality, Business, or a related field; equivalent experience is considered.
Knowledge of French cuisine, wine, and elevated beverage service.

Responsibilities

Champion exceptional service, gracious hospitality, and personalized guest experiences.
Establish and uphold service standards throughout every stage of the guest journey.
Maintain a visible, hands-on dining-room presence and lead service execution.
Anticipate guest needs, build relationships with returning guests, and tailor experiences to their preferences.
Oversee guest recognition, VIP experiences, and prompt, professional service recovery.
Observe, coach, and provide real-time feedback to front-of-house managers and team members.
Ensure high-quality menu presentation, course pacing, table maintenance, and beverage service.
Lead pre-service meetings, training, and ongoing development initiatives.
Supervise, coach, and develop front-of-house management and team members.
Direct daily front-of-house operations and ensure compliance with company and brand standards.
Ensure opening and closing procedures are completed according to company standards.
Oversee POS functions requiring management approval and ensure proper end-of-shift financial reconciliation and cash handling.
Monitor inventory, operational supplies, cost controls, and equipment maintenance.
Lead recruitment for front-of-house management and key team members in partnership with Talent Acquisition; conduct interviews, hiring, onboarding, training, and performance management.
Develop succession plans and growth opportunities for front-of-house leadership.
Partner with senior leadership to advance guest satisfaction, revenue, and profitability without compromising service quality.
Manage labor costs through strategic scheduling and productivity oversight.
Analyze guest feedback, sales trends, and operational metrics to identify improvement opportunities.
Support marketing initiatives, special events, and VIP experiences.
Ensure compliance with federal, state, and local laws and regulations, including Department of Health standards, and with company policies, safety codes, and sanitation standards.
Maintain practical knowledge of all front-of-house positions and perform their duties as needed.
Maintain comprehensive knowledge of food and beverage menus, French cuisine, seasonal offerings, and beverage pairings.
Partner with Heart-of-House and Beverage leadership to support communication, service pacing, and consistent guest experiences.
Represent Cathédrale and Tao Group Hospitality professionally and maintain a positive, polished demeanor.
Nurture and protect a Culture of Care for guests, service steps, and brand specifics.
Complete additional tasks as assigned.