Front of House Manager

New York, NY | Full-Time | $75,000–$100,000 + Benefits

Chefs Jody Williams and Rita Sodi are looking for a well-spoken, dedicated, and passionate Restaurant Manager to join the team at Buvette .

Buvette is part of a small, independent group of restaurants that includes I Sodi, Via Carota, The Commerce Inn, and Bar Pisellino. Our restaurants are inspired by the traditions of European bars and cafés, with a deep commitment to community, hospitality, food, wine, spirits, and the best local and seasonal products available.

We believe our greatest assets are our employees and our guests , and we strive to enrich their experiences every day.

Buvette serves approximately 500 guests each day , from breakfast through dinner. The experience each of those guests has is shaped by what happens on the floor.

We are looking for a Restaurant Manager who takes that responsibility seriously.

You will be a consistent, grounded, and active presence in the restaurant—leading the team through service, maintaining Buvette's standards, developing staff, supporting the kitchen and front-of-house relationship, and making the many small decisions throughout each shift that determine whether a guest's experience is simply good or truly memorable.

This position is for someone who genuinely loves restaurant service and floor management and takes pride in developing people, building a strong team, and creating warm and genuine hospitality.

• Lead the dining room and bar teams through breakfast, lunch, brunch, and dinner services.
• Maintain a strong and active floor presence throughout service.
• Uphold Buvette's Steps of Service, hospitality standards, and guest experience.
• Train, coach, and develop new and existing team members through Buvette's established training program.
• Build staff knowledge of food, wine, cocktails, coffee, ingredients, and allergens .
• Coach the team to anticipate guest needs and demonstrate urgency without sacrificing quality . BUVETTE Training Itinerary
• Manage table flow, reservations, waitlist, and guest recognition in coordination with the host and service teams.
• Handle guest feedback and service recovery with professionalism, confidence, and care.
• Maintain strong standards of table maintenance, organization, cleanliness, and side work.
• Oversee opening, closing, and shift-transition procedures and ensure continuity between services.
• Communicate closely with the kitchen regarding pacing, food, guest needs, and service.
• Foster professional and respectful communication between FOH, BOH, gastros, bartenders, servers, and management.
• Regularly assess staff performance, knowledge, and readiness and provide clear, constructive coaching.
• Support scheduling, inventory, and other day-to-day operational responsibilities as needed.

Buvette's training program emphasizes service continuity during transitions, supporting teammates across roles, maintaining organization during operational changes, and consistent execution throughout every service period. BUVETTE Training Itinerary

• 3–5 years of management experience in a quality, high-volume restaurant.
• Strong working knowledge of French food and wine — essential for this position .
• Genuine passion for hospitality and taking care of guests.
• A natural coaching instinct—you develop people, not simply direct them .
• Experience leading fast-paced and walk-in-driven service.
• Strong food and beverage knowledge and a desire to continue learning.
• Ability to recognize what is happening throughout the room and anticipate what the team and guests need.
• Calm, clear, and confident communication under pressure.
• Strong organizational skills and attention to detail.
• A collaborative approach to working with both FOH and BOH.
• Commitment to professionalism, respect, teamwork, and accountability.
• Appreciation for seasonal ingredients, thoughtful sourcing, and the Slow Food philosophy .
• Flexible availability, including evenings, weekends, and holidays.

A successful Buvette Manager doesn't simply supervise a shift.

They know the room. They recognize the guests. They understand the food and wine. They notice when a table needs attention before being asked. They know when a server needs support, when the kitchen needs communication, and when a new employee needs additional coaching.

Most importantly, they develop a team capable of delivering warm and genuine hospitality, strong product knowledge, thoughtful service, organization, teamwork, and professionalism every day. These qualities are also central to how Buvette evaluates employees throughout its training program.

$75,000–$100,000 annually , commensurate with experience.

Full-time salaried position with benefits, including health insurance.

Evening, weekend, and holiday availability is required.

Buvette is a neighborhood restaurant inspired by the traditions of European cafés and bars—a place where guests can begin their morning with coffee, gather for lunch, stop for an afternoon glass of wine, or settle in for dinner.

We are looking for someone who understands that exceptional hospitality is built through consistency, knowledge, attention to detail, teamwork, and genuine care for both guests and colleagues.

Buvette is an Equal Opportunity Employer. We welcome candidates of all backgrounds and are committed to maintaining a professional, respectful, and inclusive workplace.