Front of House

Restaurant Manager – Boutique Hotel

One Haus

Salary: $70000 – $80000

Restaurant Floor Manager

We are looking for talented Daytime Focused Floor Manager to lead the morning and lunch service at Restaurant. Responsibilities will include leading the service teams, administration work, tip management, and payroll assistance.

Staff training & educational duties will include but are not limited to analyses of service staff hospitality & service levels, cocktail expertise, and spirit/beer knowledge along with standard technique and best practices in accordance with a top-tier cocktail bar with an eye toward acknowledgment of a national scale.

Shift management duties include but are not limited to oversight/leadership of all service staff, close monitoring of guest experience (touching tables & interacting with guests), speed & consistency of service & hospitality standards, monitoring the quality and of regular offerings & menus, troubleshooting equipment, closely monitoring volume, lighting, VIBE, guest and staff safety, reporting injuries and neighborhood diplomacy. 

Working with the director of food and beverage for an overall cohesive service experience throughout the property.



  • Strategize the menu, storage, and product changes with the Management team
  • Inspect all incoming wine orders and invoices for accuracy and ensure no product is damaged or incorrect
  • Control inventory for restaurant operation supplies
  • Work with management to continuously improve standard operations procedures
  • Maintains warmth and hospitality in all correspondence with guests
  • Complete opening and closing side work checklist for shift daily
  • Help guests make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answer all food preparation questions
  • Ensuring 100% accuracy of POS order entries
  • Communicate with the kitchen to manage the timing of courses, any guest feedback, etc.
  • Deal with guest complaints by finding a way to say yes; involve the manager on duty as needed
  • Process guest payments in a timely, accurate manner
  • Process financials on shift-by-shift basis, including submitting accurate cash sales
  • Accurately report cash and credit card tips and contribute to tip pool as applicable
  • Maintain sanitation to DOH standards; Keep work area clean and organized
  • Inform supervisor on duty immediately of any DOH or OSHA/workplace safety violations
  • Update knowledge and skills by participating in staff training opportunities
  • Be a team player—support and assist your fellow team members whenever possible
  • Complete other duties as assigned by management
  • Communicate all necessary guest information with the team to set everyone up for success (allergy alerts, VIPs, special requests, celebrations, etc.)


Team and Development

  • Understand and communicate restaurants values and brand philosophy to customers and staff and set the tone for a positive work environment
  • Recruit great people, interview, and select individuals that live our core values and will stop at nothing to serve our customers
  • Manage daily scheduling, time off, and payroll
  • Ensures training materials for restaurant team are current, relevant, and adhered to
  • Is actively involved in the continued development of the entire restaurant team
  • Active in kitchen meetings, manager meetings, and pre-shifts
  • Develops and nurtures a culture of accountability, integrity, hospitality, pride, and teamwork
  • Provide clear, transparent, honest feedback to the team on performance measures


Menu Knowledge

  • Maintain an understanding of restaurants food menu and have the ability to clearly describe our offerings
  • Have a grasp of restaurants beverage program and be able to summarize our philosophy and identify our different offerings
  • Understand different types of allergy restrictions and help communicate potential issues to floor and kitchen staff



  • Understand and communicate restaurants values and brand philosophy to customers and staff and set the tone for a positive work environment
  • Promote the restaurants vision while establishing us as an innovator within our industry
  • Actively involved in restaurants publicity opportunities and community outreach
  • Walks the talk with who we are and what we stand for internally and externally
  • Brings to life a guest-centric vision with our retail operations


Additional Skills and Responsibilities

  • Shows a desire to learn and develop within our company
  • Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans
  • Demonstrates good organizational skills with an eye for detail
  • Exude excellence in hospitality
  • Passion for exceptional hospitality in food and beverage
  • Ability to adapt and thrive in a fast-paced, entrepreneurial environment
  • Self-driven, results-oriented, and with a passion for excellence
  • Has lots of fun at work but is not afraid of putting in long hours when required
  • Highly effective communicator through email, phone, video, and in-person
  • Up to date and passionate about culinary trends in the United States and abroad


 Relevant Knowledge, Skills & Ability

  • Excellent food and beverage knowledge, specifically spirits
  • Strong understanding of Microsoft Office Suite (Excel, Word, Outlook, PowerPoint)
  • Strong Understanding of POS and inventory systems
  • Leadership and Integrity
  • Desire and ability to teach and foster growth
  • Problem Solving, Multi-Tasking & Delegation
  • Initiative & follow-through
  • Excellent verbal & written communication
  • Attention to detail



  • 3 years’ minimum experience in a high-touch, fast-paced restaurant environment
  • Experience with operations management, team management, and team development
  • Tips Certification
  • NYC Food Protection Certificate
  • Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding
  • Ability to walk/stand for extended periods of time
  • Ability to work mornings, nights, weekends and holidays

Performs other duties as requested by the General Manager


Physical Demands and Work Environment

The work that restaurant cooks do is both physically and mentally demanding. They are on their feet much of the time.  Cooks typically work about forty hours a week. However, because the restaurant serves the public and is open seven days a week, cooks may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and the risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.  To perform this job successfully, the incumbents will possess the skills aptitudes, and abilities to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.  The requirements listed in this document are the minimum levels of knowledge, skills or abilities.


Company is an equal opportunity employer and is committed to creating an inclusive environment for all employees. All qualified applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.


Compensation Details

Compensation: Salary: $65K – $75k

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts, Wellness Program

Tagged as: Restaurant Manager - Boutique Hotel