Restaurant Manager

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