Restaurant Manager I at The Yale Club of New York City

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Apr, 26

Salary

0.0

Posted On

28 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hospitality, Team Leadership, Communication, Multitasking, Problem Solving, Detail Orientation, Flexibility, Empathy, Emotional Intelligence, Judgment, Organizational Skills, Collaboration, Service Excellence, Inventory Management, HR Compliance, Training

Industry

Hospitality

Description

Description Department: Food & Beverage, A La Carte Position Overview: In collaboration with the leadership team, the Restaurant Manager will communicate standards and practices to ensure excellence and lead the service team. They work closely with the service and culinary teams to drive service and inspire team members to work together and hold one another accountable to the standards set. They educate and support the service team to create the best dining experience for all guests and the best work environment and experience for all employees. Core Responsibilities: Cultivate a culture of collaborative, warm hospitality for team members and guests in our restaurant and other a la carte outlets. Maintain excellence and cleanliness of the dining room, ensuring that appropriate physical inventory is always available to employees and guests. Maintain positive working relationships with kitchen leaders and line staff throughout service periods, ensuring effective and timely communication. Continuously provide support to all service staff and actively participate in the service cycle as needed. Work with beverage management to conduct and submit month-end beverage inventory. Remain current and compliant with the correct HR practices and policies, holding employees accountable to all standards and practices, evaluating and/or following disciplinary procedures when necessary. Ensure that the Payroll process is completed accurately, on time, and according to business/accounting procedures. Ensure DOL/Health Department compliance as it pertains to the operation. Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development Consistently look for internal and external opportunities to build our growing team. Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success. Requirements Requirements, Reasoning Abilities, and Physical Demands: A CAN-DO attitude that is positive, professional, friendly, outgoing, and organized. Team player with the ability to multitask and shift gears in the face of interruptions. Solution-oriented, self-starter, with a keen eye for detail Polished demeanor & appearance, respectful, and professional interactions with all staff and members. Excellent communication skills, including over email, on the phone, and in person. Possess the ability to be flexible and adapt to change. Be dynamic, self-motivated, and creative, and practice empathy, emotional intelligence, and mindfulness with members and staff. Professional demeanor & appearance, respectful, and professional interactions with all staff. Establish and uphold positive and productive working relationships with staff. Work efficiently, both independently and as part of a team. Be organized, exercise sound judgment, perform detailed tasks, and understand and follow clear verbal and written direction. The job routinely requires walking, talking, some sitting, and the use of a computer and telephone. Education and Experience Requirements: High school graduate or equivalent required; a combination of education and experience equal to a Bachelor’s Degree. Previous hospitality leadership is required. At least two years of experience in a leadership role with a proven track record of success. Previous experience working with a union team is a plus. Proficient communication in the English language, both verbal and written, is required. Essential functions listed on this job description are not all-inclusive. The Assistant Food & Beverage Director or the Director of Food and Beverage may assign additional duties and responsibilities as necessary.

Responsibilities

The Restaurant Manager will lead the service team and ensure excellence in dining experiences by collaborating with both service and culinary teams. They will also maintain cleanliness, manage inventory, and support staff development.