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    TableOne - Restaurant Manager - New York, United States - TableOne Hospitality

    TableOne Hospitality
    TableOne Hospitality New York, United States

    2 weeks ago

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    Description

    TableOne Overview:

    TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

    Location:

    TableOne - Hotel on Rivington - New York, NY

    Overview:

    The Restaurant/Beverage Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

    Responsibilities:
    • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
    • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
    • Ensuring incoming staff complies with company policy
    • Training staff to follow restaurant procedures
    • Maintaining safety and food quality standards
    • Organizing schedules
    • Keeping track of employees hours and recording payroll data
    • Ordering supplies while staying within budget limitations
    • Supervising daily shift operations
    • Ensuring all end of day cash outs are correctly completed
    • Coordinating daily front- and back-of-house restaurant operations
    • Controlling operational costs and identifying ways to cut waste
    • Appraising staff performance
    • Interviewing/recruiting new employees
    • Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management.
    Qualifications:
    • 2-4 years experience in similar or equivalent role
    • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
    • Always maintain a warm and friendly demeanor.
    • Process payroll in a weekly/biweekly basis.
    • Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
    • Clear understanding of State, Federal, and Local employment laws.
    • Ability to respond to guest complaints in a timely manner.
    • Work with the management team and keep them informed of any pertinent issues as they arise.
    • Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
    • Monitor quality of service in the outlet.
    • Ensure compliance with all local liquor laws, health, and sanitation regulations.
    • Ensure compliance with SOPs and requisition procedures.
    • Be visible on the floor and assist staff during each meal period.
    • Conduct staff performance reviews in accordance with our standards.
    • Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
    • Be involved in and conduct departmental training.
    • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
    • Ensure overall guest satisfaction.
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