Assistant Manager – Fine Dining Restaurant

About the Opportunity

A distinguished Fine Dining restaurant in New York is seeking an experienced and service-driven Assistant Manager to join its team.

The ideal candidate is a hospitality professional with strong leadership skills, a passion for exceptional service, and the ability to oversee daily operations while delivering memorable guest experiences. This individual will play a key role in maintaining high service standards, developing a high-performing team, and supporting the restaurant's operational and financial objectives.

We are looking for a hands-on leader who understands the importance of attention to detail, personalized hospitality, and operational excellence in a Fine Dining environment.

Key Responsibilities

-Restaurant Operations and Leadership

• Oversee daily restaurant operations, including service preparation, opening procedures, service execution, and closing responsibilities.
• Coordinate front-of-house activities, ensuring efficient station assignments, clear responsibilities, and balanced workloads.
• Lead pre-shift meetings to communicate daily reservations, VIP guests, special events, menu availability, dietary restrictions, and sales goals.
• Maintain an active presence on the dining floor to monitor service execution, anticipate operational needs, and resolve issues promptly.
• Ensure table settings, cleanliness, lighting, music, and overall restaurant ambiance consistently meet Fine Dining standards.
• Identify opportunities to improve operational processes and maintain a smooth, efficient, and consistent service experience.

-Guest Experience and Hospitality Excellence

• Deliver a personalized, warm, discreet, and professional guest experience from arrival through departure.
• Oversee service standards, including guest greetings, menu presentation, table maintenance, follow-up, and farewell.
• Anticipate guest needs and ensure personalized attention for VIPs, returning guests, and special occasions.
• Handle guest concerns, special requests, and service recovery situations with professionalism, empathy, and sound judgment.
• Ensure the team maintains strong knowledge of menu ingredients, preparation methods, allergens, and food and beverage recommendations.
• Foster a proactive hospitality culture centered on attention to detail and anticipating guest needs.

-Team Leadership and Development

• Lead, supervise, and motivate team members throughout each shift, establishing clear performance expectations and professional standards.
• Participate in recruitment, onboarding, training, and performance evaluations as needed.
• Coach team members on Fine Dining service standards, etiquette, service sequence, menu knowledge, wine and beverage knowledge, and suggestive selling techniques.
• Assist with staff scheduling, station assignments, and labor planning based on reservations and operational needs.
• Provide ongoing feedback, recognize strong performance, and identify opportunities for professional development.
• Address attendance, conduct, and performance issues in accordance with established policies.
• Promote a respectful, collaborative, and high-performance work environment.

-Sales, Cost Control, and Financial Performance

• Monitor sales performance and contribute to achieving revenue and profitability objectives.
• Track key performance indicators, including average check, food and beverage sales, labor productivity, and overall sales performance.
• Encourage thoughtful suggestive selling through informed recommendations of dishes, wines, pairings, and beverages while prioritizing guest preferences.
• Oversee discounts, complimentary items, voids, and check adjustments in accordance with established authorization procedures.
• Identify and report waste, operational errors, and opportunities to improve resource utilization.
• Assist with inventory controls for beverages, supplies, and operational materials as assigned.
• Collaborate with the General Manager to review results and implement initiatives that improve productivity and financial performance.

-Coordination with Culinary, Bar, and Other Departments

• Maintain effective communication with the Executive Chef, Sous Chefs, Sommelier, Bar team, and other department leaders.
• Ensure the service team is informed of menu changes, item availability, ingredients, allergens, and special preparations.
• Oversee course pacing, order coordination, and timely food delivery to maintain a seamless dining experience.
• Address communication gaps between departments that may affect service quality, timing, or guest satisfaction.
• Coordinate operational requirements for special events, VIP reservations, and unique guest requests.
• Recommend improvements that strengthen teamwork and interdepartmental collaboration.

-Quality Standards, Safety, and Compliance

• Ensure compliance with established cleaning, sanitation, food safety, and workplace safety procedures.
• Verify that allergies and dietary restrictions are communicated accurately to the culinary team and managed according to established protocols.
• Maintain standards for personal presentation, uniforms, etiquette, and professional conduct.
• Support compliance with applicable regulations and internal operating procedures.
• Document and report significant incidents, maintenance needs, and deviations from established procedures.
• Contribute to continuous improvement initiatives that maintain quality, consistency, and operational excellence.

-Support to the General Manager

• Support the General Manager in executing operational strategies and daily business priorities.
• Communicate shift results, guest feedback, team performance, operational challenges, and significant incidents.
• Follow up on operational tasks and action plans established by management.
• Make operational decisions within the scope of assigned authority and escalate matters requiring management approval.
• Contribute to training initiatives, operational procedures, and strategies that improve the guest experience and overall business performance.

Qualifications and Requirements

• Previous supervisory or management experience in Fine Dining, luxury restaurants, or high-end hospitality environments.
• Proven experience leading teams and overseeing restaurant service operations.
• Strong knowledge of hospitality standards, service sequence, food, wine, and beverage service.
• Excellent leadership, communication, organizational, problem-solving, and decision-making skills.
• Ability to analyze operational performance and contribute to financial objectives.
• Experience with POS systems and reservation management platforms.
• Professional proficiency in English; Spanish is a plus.

Compensation and Benefits

• Annual Salary: $85,000–$90,000.
• Paid vacation.
• Employee discounts.

The Ideal Candidate

The ideal candidate is a hands-on, organized, and detail-oriented leader who is passionate about developing teams, building genuine guest relationships, and maintaining exceptional standards across every aspect of restaurant operations.

This is an opportunity to contribute to a Fine Dining operation where outstanding hospitality, operational precision, strong leadership, and attention to detail are essential to success.

Pay: $85.00 - $90.00 per year

Work Location: In person