Shukette is looking for a passionate Floor Manager to join our hospitality team. Led by Chef/Partner Ayesha Nurdjaja — a 2022 James Beard Award finalist and 2023 semifinalist — Shukette is one of Chelsea’s most celebrated restaurants.
In 2021, the New York Times praised Shukette for its “extroverted, generous spirit” and a fresh approach to Middle Eastern cooking that was “long overdue in New York.” Four years later, in 2025, Shukette was recognized again, earning a place on the New York Times list of the Top 100 Restaurants in the city.
Our menus are rooted in responsibly and locally sourced ingredients, with a strong focus on seasonality. Chef Ayesha brings a dynamic take on her favorite dishes, inspired by her extensive travels and culinary perspective. The hospitality team works hand in hand with the kitchen to bring this vision to life, creating an atmosphere that matches the food’s bold, vibrant energy.
Shukette is part of The Bowery Group (Cookshop, Rosie’s, Shuka, Vic’s), a restaurant group recognized with accolades including James Beard nominations and New York Times “Top 10 New Restaurants of 2021.” Across our restaurants, we share a commitment to supporting small farms, highlighting seasonal produce, and bringing guests honest, vibrant, and respectfully produced food.
Join us and be part of a team that celebrates bold flavors, warm hospitality, and meaningful connections through food.
About the Role - We’re looking for a passionate and hands-on Restaurant/Floor Manager to join our team. As a leader on the floor, you’ll be responsible for ensuring every guest experience is memorable, supporting the FOH team in delivering exceptional service, and maintaining the high standards of hospitality that define The Bowery Group.

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• Be a visible, active leader on the floor, setting the tone for service and hospitality.

• Build strong guest relationships — recognizing return guests, engaging high-importance guests, and welcoming new ones.
• Supervise, train, and coach FOH staff to deliver consistent service, food, and beverage knowledge.
• Oversee onboarding and training, ensuring staff complete all requirements before working live shifts.
• Maintain and update training manuals and service standards.
• Support daily operations: guest seating flow, pacing the book, table touches, resolving guest concerns, and expediting with the Chef during busy shifts.
• Conduct opening and closing responsibilities, ensuring the restaurant is secure and ready for the next service.
• Partner with management on special projects and service improvements.