Restaurant Manager – New Full-Service Restaurant Opening | Brooklyn, NY
We are building a new full-service restaurant in Brooklyn and are looking for an experienced, hands-on Restaurant Manager who can help us build the operation from the ground up and take meaningful responsibility for its day-to-day management.
We are not looking for someone whose experience is limited to managing the dining-room floor. This role requires a manager who understands both hospitality and restaurant operations — service, people, labor, vendors, purchasing, systems, administrative responsibilities, and financial discipline.
The Restaurant Manager will work closely with ownership and the Chef to establish the systems, standards, and team needed to operate a professional restaurant.
Leadership & Service
Lead daily front-of-house restaurant operations
Maintain high standards of hospitality and guest service
Lead the floor during service and ensure consistent execution
Hire, onboard, train, coach, and develop FOH employees
Establish and enforce professional steps of service
Conduct pre-shift meetings and ongoing staff training
Manage guest concerns and service recovery professionally
Build a strong service culture based on professionalism, accountability, and hospitality
Maintain communication between FOH, BOH, bar, and management
Staffing & Labor
Build and maintain employee schedules
Review staffing levels based on business needs
Monitor employee hours, overtime, attendance, and labor usage
Review timekeeping information and corrections
Support payroll administration and ensure accurate payroll information is submitted
Maintain employee documentation and coordinate administrative issues with the office
Help establish appropriate staffing levels as the restaurant grows
Operations
Establish opening and closing procedures
Develop and maintain restaurant SOPs and checklists
Oversee POS and reservation systems
Ensure restaurant equipment, supplies, and service areas are properly maintained
Coordinate operational issues with ownership, Chef, vendors, and hotel management where applicable
Maintain health, safety, sanitation, and regulatory standards
Vendors, Purchasing & Financial Controls
Manage relationships with restaurant vendors and suppliers
Oversee purchasing and recurring orders
Review deliveries and resolve discrepancies
Monitor inventory and operational supplies
Review invoices and ensure they are properly documented
Maintain awareness of labor costs and operating expenses
Work with ownership/accounting on financial and operational reporting
Identify waste, unnecessary expenses, and operational inefficiencies
Ideal Background
Significant Restaurant Manager, AGM, GM, FOH Manager, or comparable leadership experience
Strong full-service restaurant experience
Upscale, fine-dining, chef-driven, or high-standard hospitality experience strongly preferred
Strong understanding of professional table service
Experience hiring and training restaurant teams
Scheduling and labor-management experience
Vendor and purchasing experience
Comfortable reviewing invoices and operating numbers
Wine, spirits, and beverage knowledge is highly valuable
Restaurant opening experience is highly valuable
Experience with Toast, Resy, OpenTable, or comparable restaurant systems is a plus
Strong administrative and organizational ability
We are looking for someone who wants to build, not simply inherit an existing operation. The right person should be equally comfortable leading a busy service, training a Server, reviewing labor, speaking with a vendor, and sitting down with ownership to solve an operational problem.
Pay: $85,000.00 - $95,000.00 per year
People with a criminal record are encouraged to apply
Work Location: In person
